Garlic-Sautéed Shrimp & Spinach

Prep Time: 45 Minutes

Serves: 4

  • Shrimp, spinach, and garlic all have natural flavor affinity. But add fresh lemon juice and roasted red peppers to the mix and the results are irresistible. Serve in smaller portions for a terrific first course.1 pound medium shrimp, shelled and deveined
  • 11/2 tsp grated lemon zest
  • 1 TB fresh lemon juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 TB plus 1 tsp Extra Virgin Olive Oil
  • 6 garlic cloves, sliced
  • 10 cups (loosely packed) stemmed spinach
  • 1 cup Roasted Red Peppers, rinsed, drained, and cut into strips

Directions

  1. Toss shrimp with lemon zest, lemon juice and 1/4 tsp each of salt and black pepper.
  2. In large deep nonstick skillet, heat oil over high heat. Add garlic and saut?©, stirring, until golden, two to three minutes. Immediately transfer garlic with a slotted spoon to a plate.
  3. Add shrimp to skillet and saut?© until shrimp are pink and just opaque in center, two to three minutes. With tongs or a spoon, transfer shrimp to a clean plate.
  4. Add spinach to skillet in handfuls, adding another handful as spinach cooks down; drizzle spinach with 1 TB of water as it cooks. When all of spinach has been added, season with remaining 1/4 tsp each salt and black pepper. Add roasted red peppers to skillet and cook, stirring, just until heated.
  5. Return shrimp and garlic to skillet and toss to mix with spinach and peppers.