Low FODMAP Spicy Lemon Pasta with Shrimp

INGREDIENTS

1 (8 oz.) box gluten-free linguini (like Ancient Harvest® Supergrain Pasta™ Linguine)
1 tablespoon garlic-infused olive oil
4 tablespoons butter (or ghee), divided
1 1/4 pound uncooked large shrimp, peeled and deveined
1 teaspoon low FODMAP Italian seasoning
1/4 teaspoon red pepper flakes
4 cups spinach
1/2 lemon, juice of
2 tablespoon parsley or chives, minced
Salt and pepper, to taste

INSTRUCTIONS

Cook the gluten-free pasta according to the package instructions. Drain, toss with a little olive oil to prevent sticking, and set aside.
In a large pot, heat the olive oil and 1 tablespoon butter. Add the shrimp and cook until the shrimp start to turn pink; flipping once. Once the shrimp are almost cooked, stir in the Italian seasoning, red pepper flakes, and spinach. Cook, stirring occasionally, until the spinach is wilted.
Add the cooked pasta to the shrimp and spinach mixture. Add the remaining 3 tablespoons butter; stir until the butter is melted and everything is well mixed.
Top with lemon juice, fresh herbs, salt, and pepper. Serve warm.