If you have guests
coming over and very little time to prepare a meal, Lemony Shrimp with Wilted
Spinach can be made in around 20 minutes. Open a bagged salad, stick a loaf of
French bread in the oven and pull the cork from a bottle of white wine. Your
guests will be impressed and you won’t be stuck in the kitchen. You don’t need
to wait for company.
The seasoning in this
dish is very mild. If you want you can add more garlic and a pinch of red
pepper flakes. If you prefer more sauce then add another ¼ cup of white wine
and ¼ cup stock.
This meal is quick,
healthy, tasty and easy to make.
 | |
| Lemony Shrimp with Wilted Spinach |
Servings: 4-6
Time: Active time: 15 minutes; Cook: 10 minutes;
Dinner in 20 minutes
Hardware: measuring spoons and cups, a cutting board
and knives, a deep skillet, a zester, a bowl, a slotted spoon, tongs
Ingredients:
- 1 lb. 21/25 count shrimp-cleaned with tails removed
- ½ stick butter (4 tablespoons)
- 4 cloves of garlic
- 2 lemons
- ½ cup fresh basil
- 1 cup chicken broth
- ¼ cup white wine
- 6 ounce of fresh baby spinach
- Salt & pepper
- 8 ounces of prepared angel hair
- Wash the basil roughly chop it. Wash the spinach. Slice the garlic. Squeeze and zest the lemons. Generously salt the shrimp. Set everything aside.
- Melt the butter in the skillet on medium.
- Add the garlic to the skillet and cook until you can smell it (a minute or so.) Toss in the shrimp, basil, and lemon zest. Cook until the shrimp is cooked through. Flip the shrimp once This should take 2-3 minutes. Remove the shrimp to the bowl with the slotted spoon.
- Add the wine, chicken broth and lemon juice to the skillet and turn the heat to medium high. Allow the liquid to come to a boil. Add the spinach and cook until it wilts. This should take 5-6 minutes. Return the shrimp and any juice in the bowl to the skillet. Allow everything to meld. Using the tongs, toss the wilted spinach and shrimp. Remove from the heat. Taste and adjust the salt and add pepper.
- Serve warm over angel hair pasta.
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