One-Pot Lemony Linguine with Shrimp and Spinach | America's Test Kitchen

Ingredients

• 5 tablespoons extra-virgin olive oil
• 2 teaspoons grated lemon zest plus ¼ cup juice (2 lemons)
• 1 garlic clove, minced
• Salt and pepper
• 1 ounce Parmesan cheese, grated (½ cup)
• 1 pound jumbo shrimp (16 to 20 per pound), peeled and deveined, shells reserved
• 2½ cups dry white wine
• 2½ cups water
• 1 (8-ounce) bottle clam juice
• 1 pound linguine
• 5 ounces (5 cups) baby spinach
• ¼ cup shredded fresh basil
• 2 tablespoons unsalted butter, softened