Ingredients:
- 1 lb raw large shrimp (21–25 count), peeled and deveined (450 g)
- 1/2 tsp smoked paprika (1.2 g)
- 1/4 tsp fine sea salt (1.5 g)
- 1/8 tsp red pepper flakes, optional (0.3 g)
- 1 tbsp olive oil (15 ml)
- 1 tbsp unsalted butter (14 g)
- 4 cloves garlic, thinly sliced (about 12 g)
- 1 cup cherry tomatoes, halved (150 g)
- 1/4 cup low-sodium chicken broth (60 ml)
- 4 cups baby spinach (120 g)
- 2 tbsp chopped fresh parsley (5 g)
- 1 lemon, cut into wedges (about 15 ml juice)
- Freshly ground black pepper, to taste
Instructions:
- Pat the shrimp very dry with paper towels. Toss them with the smoked paprika, salt, and red pepper flakes. Let them rest for 5 minutes. The shrimp should look matte, not wet or shiny.
- Halve the cherry tomatoes, thinly slice the garlic, rinse and dry the spinach, and chop the parsley.
- Heat the olive oil in a 12-inch skillet over medium-high heat for about 1 minute, until it shimmers.
- Arrange the shrimp in a single layer without crowding. Cook undisturbed for 1 to 1½ minutes, until the bottoms turn pink with golden spots.
- Flip the shrimp and cook for 30 to 60 seconds more, until opaque and curled into a loose C-shape. The shrimp reach 145°F (63°C) internally. Transfer them to a plate. They will finish cooking in the sauce.
- Reduce the heat to medium. Add the butter, and once it melts and foams, add the garlic. Stir for 30 to 45 seconds, until fragrant and pale gold. Do not let the garlic turn brown.
- Add the tomatoes cut side down. Cook for 2 to 3 minutes, until the skins blister and the tomatoes soften into a jammy sauce.
- Pour in the chicken broth and scrape up the browned bits from the pan. Simmer for 1 minute.
- Add the spinach by the handful and toss for 1 to 2 minutes, until just wilted.
- Return the shrimp and any juices to the pan. Toss for 30 to 60 seconds, until the shrimp are hot and coated in sauce.
- Remove from the heat. Stir in the parsley, a squeeze of lemon juice, and black pepper. Serve immediately with lemon wedges.