Step 1

Take the frozen shrimps and toss them into a colander. Place the colander into your sink and run cold water over them for a few minutes. Then leave them to drain in the sink until they are completely thawed.

Step 2

Next, fill a large pot with water and place it on the stove-top and over high heat. Add 2 teaspoons of salt to the water.

Step 3

Meanwhile, preheat a large skillet on medium heat, and add olive oil and garlic. Saute the garlic for about 2 minutes, or until the garlic is golden.

Step 4

Add crushed red pepper flakes, shrimps, roasted red peppers, and season with salt and black pepper. Cook for about 2 minutes.

Step 5

Pour in the chicken broth and reduce the heat to low, and simmer for 3 minutes, until the broth reduces a little and the shrimps have turned pink-ish opaque.

Step 6

Toss in butter, spinach, and Parmesan cheese. Stir until the spinach wilts. Turn off the heat.

Step 7

Toss linguine pasta into the pot with boiling water. Cook pasta until it's al-dente, or follow directions on the package. When pasta is ready. Use a large spaghetti fork to pull the linguine out and transfer it to the large skillet next to it.

Step 8

Stir the linguine with the shrimps and TASTE the sauce, and adjust the seasonings with salt and pepper to your preference. Then serve!

Step 9

Serves 3 to 4 servings.