Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 4 tablespoons (60g) unsalted butter
  • 4 cloves garlic, minced
  • 5 ounces (140g) fresh spinach, washed and dried
  • 1/4 cup (60ml) chicken broth (or vegetable broth)
  • Juice of 1/2 lemon (about 2 tablespoons/30ml)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Pat the shrimp dry with paper towels and season with salt and pepper.
  2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté until fragrant (about 30 seconds - don't burn the garlic!).
  3. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side, depending on size. Remove shrimp from the skillet and set aside.
  4. Add the remaining 2 tablespoons of butter and chicken broth to the skillet. Bring to a simmer. Add spinach and cook until wilted, about 2-3 minutes.
  5. Return the shrimp to the skillet. Add lemon juice. Stir to combine and heat through.
  6. Garnish with fresh parsley (if using) and serve immediately.