Heat an extra-large metal skillet to medium heat, add 4 tablespoons of unsalted butter and 1 tablespoon of authentic olive oil to metal skillet, allow butter and oil to come to a medium heat.
Add 1 and 1/2 pounds of fresh large shrimp that has been shelled and deveined to the unsalted butter and authentic olive oil, then add minced garlic cloves, zest and juice of 1 lemon, 1/4 of a teaspoon of crushed red pepper, 1 tablespoon of chopped fresh basil, kosher salt and freshly ground pepper to own taste. Cook about 2 minutes, flipping the shrimp at least once.
Add the 1 pint of grape tomatoes halved to the large metal skillet and cook for 2 minutes, before adding 2 cups of fresh spinach to large metal skillet, toss ingredients till spinach wilts, about 45 seconds or so
Place 1 pound of al dente cooked linguine in a large pasta bowl and add shrimp and spinach mixture on top of pasta, lightly toss the pasta. Once you have tossed pasta add goats cheese and lightly toss pasta again.