Creamy Garlic Shrimp and Spinach Skillet

• 12 ounces shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 10 ounces fresh spinach
• Juice of 1/2 lemon
• 2 tablespoons chopped fresh parsley
• Grated Parmesan cheese for serving (optional)

Steps

1. 1 Pat the shrimp dry with paper towels and season lightly with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque.
3. 3 Remove shrimp from skillet and set aside.
4. 4 In the same skillet, add minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.
5. 5 Stir in flour to create a roux, cooking for 1-2 minutes to remove the raw taste.
6. 6 Whisk in heavy cream, salt, and pepper. Bring to a gentle simmer, stirring occasionally, until the sauce thickens.
7. 7 Add the spinach to the skillet and cook until wilted.
8. 8 Return shrimp to the skillet and stir in lemon juice. Heat through for another minute.
9. 9 Garnish with fresh parsley and serve immediately.
10. 10 Top with grated Parmesan if desired.

Equipment

• Large skillet
• Tongs or spatula
• Measuring cups and spoons

Variations

• Add sun-dried tomatoes for a tangy twist.
• Include diced bell peppers for extra color and sweetness.

Substitutions

• Substitute scallops for shrimp for a different texture.
• Use kale in place of spinach for a heartier green.

Pairings

• A wedge salad with blue cheese dressing.
• Garlic bread or crusty baguette slices.

Nutrition

Tips

• For extra flavor, use compound butter with garlic and herbs in place of some of the olive oil.
• If you prefer a dairy-free option, substitute coconut milk for the heavy cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring occasionally.

Freezing: This dish does not freeze well due to the texture changes in the shrimp and spinach.

Serving Suggestions

• Serve over a bed of linguine or with a side of crusty bread to soak up every last bit of sauce.
• Pair with a crisp white wine like a Sauvignon Blanc for a refreshing contrast.

FAQ