Mediterranean Shrimp Pasta with Feta

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup (120ml) of the starchy pasta water before draining.
2. Pat the shrimp completely dry with paper towels. Heat 2 tbsp (30ml) of olive oil in a 12-inch skillet over medium-high heat. Once the oil shimmers, add shrimp in a single layer and sear for 1–2 minutes per side until opaque pink with a golden crust. Remove shrimp from the pan and set aside.
3. Reduce skillet heat to medium and add the remaining 3 tbsp (45ml) of olive oil. Sauté minced garlic for 30 seconds until fragrant. Add cherry tomatoes and olives, cooking for 3–4 minutes until the tomatoes soften and blister.
4. Add the cooked pasta, seared shrimp, baby spinach, lemon juice, and reserved pasta water to the skillet. Toss over medium heat until the spinach is wilted and the sauce emulsifies.
5. Remove from heat and fold in the crumbled feta cheese and chopped fresh parsley before serving.