Shrimp, spinach and garlic brown and cook quickly for a simple one-pot weeknight dinner.
A fast pan sauce gets life from zesty lemon juice, warm crushed red pepper and herby parsley.
Serve with a slice of whole-wheat baguette to swipe up every last drop of sauce.
Photo:Photographer: Antonis Achilleos, Prop Stylist:Christine Keely, Food Stylist:Chelsea Zimmer
Here’s how to make this easy weeknight shrimp dinner.
Start with the Spinach
Spinach will be at the base of this easy dish.
First, we cook half the garlic in olive oil to develop the flavor.
Photographer: Antonis Achilleos, Prop Stylist:Christine Keely, Food Stylist:Chelsea Zimmer
Then we add the spinach and cook it until it’s just wilted.
Mature or baby spinach works well here.
A squeeze of lemon juice is added after the spinach has wilted to add some tanginess.
Photographer: Antonis Achilleos, Prop Stylist:Christine Keely, Food Stylist:Chelsea Zimmer
We add the lemon juice at the end to prevent the spinach from turning brown.
Cook the Shrimp
After the spinach leaves the pan, the next (and final!)
step is cooking the shrimp.
We add more garlic for flavor before adding the shrimp.
you might buy shrimp already peeled and deveined, or buy shrimp with their shells on.
For other tips on buying shrimp, check out ourguide on the best shrimp to buy.
Add half the garlic and cook until beginning to brown, 1 to 2 minutes.
Add spinach and 1/4 teaspoon salt and toss to coat.
Cook, stirring once or twice, until mostly wilted, 3 to 5 minutes.
Remove from heat and stir in lemon juice.
Transfer to a bowl and keep warm.
Increase heat to medium-high and add the remaining 2 tablespoons oil to the pot.
Add the remaining garlic and cook until beginning to brown, 1 to 2 minutes.
Serve the shrimp over the spinach, sprinkled with lemon zest and parsley.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
