Instructions

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.
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.
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.
4. Add crushed red pepper flakes, shrimps, roasted red peppers, and season with salt and black pepper. Cook for about 2 minutes.
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.
6. Toss in butter, spinach, and Parmesan cheese. Stir until the spinach wilts. Turn off the heat.
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.
8. Stir the linguine with the shrimps and TASTE the sauce, and adjust the seasonings with salt and pepper to your preference. Then serve!
9. Serves 3 to 4 servings.