Directions:

Bring a large pot of salty water to a boil. Cook the pasta until al dente, about 11 minutes. Strain, reserving ¼ cup of the cooking water.

In a large deep sauté pan over medium high heat, add the olive oil and onion. Cook until the onion starts to soften and turn golden about 10 minutes.

Add the shrimp and season with salt and pepper. Cook the shrimp until they just turn pink, about 2 minutes.

Add the romesco and stir to coat the shrimp.

Then add the spinach, lemon juice, linguine and pasta water.

Cook just until the water is absorbed and the spinach has wilted, about 2 minutes.

Garnish with fresh parsley and serve immediately.