In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
Drain and set pasta aside.
In a bowl, add in shrimp, pepper garlic salt, red pepper flakes, and 1 tbsp of olive oil. Mix and set aside.
In a pan, heat olive oil and 2 tablespoons of butter. Add in shrimp, mix and stir until shrimp start to turn pink, but are not fully cooked about 1 minute each side. Squeeze on lemon juice, mix.
Remove shrimp and set aside.
Add remaining 6 tbsp. Of butter, add garlic and cook until fragrant, add oregano, mix.
Working in batches, add spinach and cook until spinach starts to wilt. Next add cooked linguine.
Stir until well mixed. Transfer shrimp back into the pan and toxx together for an additional 2 minutes until the shrimp is fully cooked.
When the shrimp are cooked, add more lemon juice, mix once more, then serve while hot. Enjoy!
