Sauteed Shrimp with Spinach

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and red pepper flakes to the hot oil. Cook for about 1 minute, stirring, until the garlic becomes fragrant but not browned.
3. Add the shrimp to the skillet in a single layer. Cook for 2–3 minutes per side until the shrimp turn pink and opaque. Be careful not to overcook to keep them tender.
4. Remove the cooked shrimp from the skillet and set aside on a plate.
5. In the same skillet, add the fresh baby spinach leaves. Cook for 1–2 minutes, stirring constantly, until the spinach wilts but retains its bright green color.
6. Return the shrimp to the skillet with the spinach. Drizzle with lemon juice, season with salt and black pepper, and toss to combine. Allow the flavors to meld for another minute.
7. Optional: sprinkle grated Parmesan cheese over the dish just before serving for a savory touch.
8. Serve immediately as a main course, or with rice, quinoa, or pasta for a more substantial meal.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2–3
• Difficulty: Easy

Variations & Substitutions

• Substitute kale or Swiss chard for spinach for a heartier green.
• Add cherry tomatoes for a pop of color and sweetness.
• Use lemon zest along with juice for extra citrus fragrance.
• For a creamy twist, stir in a splash of coconut milk or cream at the end.

Serving Suggestions