Step 1

Cook the gluten-free pasta according to the package instructions. Drain, toss with a little olive oil to prevent sticking, and set aside.

Step 2

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.

Step 3

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.

Step 4

Top with lemon juice, fresh herbs, salt, and pepper. Serve warm.