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.
Ingredients
3 tablespoons extra-virgin olive oil, divided
6 medium cloves garlic, sliced, divided
1 pound spinach
¼ teaspoon salt plus 1/8 teaspoon, divided
1 tablespoon lemon juice
1 pound shrimp (21-30 count), peeled and deveined
¼ teaspoon crushed red pepper
1 tablespoon finely chopped fresh parsley
1 ½ teaspoons lemon zest
Directions
Heat 1 tablespoon oil in a large pot over medium heat. 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. Add shrimp, crushed red pepper and the remaining 1/8 teaspoon salt; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes more. Serve the shrimp over the spinach, sprinkled with lemon zest and parsley.
Nutrition Facts
| Serving Size 1 cup | |
|---|---|
| calories226 | |
| total fat 12g | |
| saturated fat 2g | |
| cholesterol 183mg | |
| sodium 444mg | |
| total carbohydrate 6g | |
| dietary fiber 3g | |
| total sugars 1g | |
| protein 26g | |
| vitamin c 37mg | |
| calcium 196mg | |
| iron 4mg | |
| potassium 963mg | |
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