Bring a large pot of salted water to a boil. Once boiling, add the linguini and cook according to package instructions until al dente, around 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Shrimp and Sauce

Sauté the Shrimp

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add Shrimp and Vegetables

Add the shrimp to the skillet, cooking for about 2-3 minutes until they start to turn pink. Add the spinach, diced tomatoes, and roasted red peppers, stirring to combine. Cook until the spinach wilts.

Add Scampi Sauce

Pour in the scampi sauce and lemon juice, stirring well to coat the shrimp and vegetables. Season with black pepper and red pepper flakes. If the sauce is too thick, add some reserved pasta water to reach desired consistency.

Combine with Pasta

Add the cooked linguini to the skillet and toss everything together until the pasta is well coated with the sauce. Cook for another 2 minutes to heat through.

Crostini Preparation

Prepare the Crostini

Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. Brush both sides with 2 tablespoons of olive oil and sprinkle with salt.

Toast the Crostini

Place the baking sheet in the oven and toast for 5-7 minutes or until golden brown. Remove from the oven and rub the tops of the crostini with the halved garlic cloves while they are still warm.