Sunday, January 13, 2013

Shrimp Scampi With Spinach

While I love traditional Americanized shrimp scampi with lots of butter and pasta, this version is healthier and still has the flavor of scampi (minus the butter). While nothing really replaces the deliciousness that is pasta, sauteed spinach does make a good substitute.

Start by heating a large clove of garlic (smashed) in 2 tablespoons of olive oil over medium heat.  When garlic starts to get fragrant (about 5 minutes or less), remove from pan but leave the oil. Keep the garlic and mince. 
Next, add a dozen (or more) peeled and deveined shrimp to the same saute pan, still over medium heat, and season with salt and red pepper flakes.  Cook until shrimp and almost cooked through (their shape will become like "C's" and turn pink.  
Add the juice of 2 lemons to that pan.
Then, add 12 oz of baby spinach to the pan (it'll look like a ton, but it'll wilt down a lot) and the minced garlic used to flavor the oil earlier. 
Continue cooking and stirring until the spinach is wilted.  Check for seasoning and add more salt and red pepper flake if needed.  
Serve as is, or over rice and enjoy!

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