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One-Pot Garlicky Shrimp & Spinach

  • 25 m
  • 25 m
Carolyn Casner
“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 ⅛ teaspoon, divided
    • 1½ teaspoons lemon zest
    • 1 tablespoon lemon juice
    • 1 pound shrimp (21-30 count), peeled and deveined
    • ¼ teaspoon crushed red pepper
    • 1 tablespoon finely chopped fresh parsley

Directions

  • 1 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 ¼ 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.
  • 2 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 ⅛ 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.
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