Creamy Garlic Butter Shrimp with Spinach

Ingredients (Serves 4):

• Shrimp: 1 lb (450g) large shrimp, peeled and deveined, tails on

• Spinach: 4 cups fresh spinach, roughly chopped

• Butter: 3 tbsp unsalted butter

• Olive oil: 1 tbsp

• Garlic: 4 cloves, minced

• Shallots or onions: 1 small, finely chopped (optional for depth of flavor)

• Heavy cream: 1 cup (240ml)

• Parmesan cheese: ½ cup, grated

• Lemon juice: 1 tbsp, freshly squeezed

• Red chili flakes: ½ tsp (optional, adjust for heat)

• Italian seasoning: 1 tsp

• Salt: to taste

• Black pepper: ½ tsp, freshly ground

• Fresh parsley: 2 tbsp, chopped for garnish

Step 1: Prepare the Shrimp

1. Pat the shrimp dry with paper towels. This ensures they sear nicely without steaming.

2. Season lightly with salt, black pepper, and ¼ tsp of Italian seasoning.

Step 2: Cook the Shrimp

1. Heat a large skillet over medium-high heat.

2. Add 1 tbsp butter and 1 tbsp olive oil (the oil prevents the butter from burning).

3. Once the butter melts and starts to sizzle, add the shrimp in a single layer.

4. Cook for 2–3 minutes per side, until pink, opaque, and slightly golden.

5. Remove the shrimp from the pan and set aside. Don’t overcook—they’ll finish in the sauce.

Step 3: Sauté Garlic and Shallots

1. In the same pan, lower the heat to medium.

2. Add the minced garlic and shallots.

3. Sauté for 1–2 minutes until fragrant, but not browned (browned garlic tastes bitter).

4. Add the chili flakes and remaining Italian seasoning.

Step 4: Make the Creamy Sauce

1. Pour in the heavy cream gradually while stirring.

2. Bring to a gentle simmer. Let it thicken for 3–4 minutes, stirring occasionally.

3. Add the grated Parmesan cheese, stirring constantly until melted and creamy.

4. Taste and adjust with salt and pepper.

5. Add lemon juice to brighten the flavor—this balances the richness of the cream.

Step 5: Add Spinach

1. Add the fresh spinach to the sauce.

2. Stir gently until wilted, about 2–3 minutes. The spinach will reduce in volume but add beautiful color and nutrients.

Step 6: Combine Shrimp and Sauce

1. Return the cooked shrimp to the skillet.

2. Stir gently to coat the shrimp with the creamy spinach sauce.

3. Let it heat together for 1–2 minutes to ensure the shrimp absorb some sauce flavor.

Step 7: Serve

1. Transfer to a serving dish.

2. Garnish with fresh parsley and an optional sprinkle of extra Parmesan.

3. Serve immediately with:

   • Pasta (fettuccine, linguine, or spaghetti)

   • Rice (white, brown, or cauliflower rice for low-carb)

   • Crusty bread (for mopping up the creamy sauce)

Tips and Tricks

• Shrimp Selection: Choose large or jumbo shrimp for presentation. Fresh shrimp works best, but frozen shrimp can be used—just thaw completely.

• Cheese Variations: Pecorino Romano can substitute Parmesan for sharper flavor.

• Spice Level: Add ½ tsp smoked paprika or cayenne for a smoky, spicy kick.

• Make it Lighter: Substitute heavy cream with half-and-half or coconut milk for a lighter sauce.

• Storage: This dish is best served fresh. Leftovers can be stored in an airtight container for up to 2 days in the fridge. Reheat gently to avoid overcooking shrimp.

Optional Additions

• Mushrooms: Sauté 1 cup of sliced mushrooms with the garlic for extra umami.

• Sun-dried Tomatoes: Adds tangy sweetness—add ¼ cup chopped sun-dried tomatoes with the cream.

• White Wine: Deglaze the pan with ¼ cup white wine before adding cream for depth of flavor.