Creamy Garlic Shrimp with Spinach

★★★★★

Fish

Prep Time: 5 Min Cook Time: 10 min Servings: 4

Ingredients

4 tablespoons unsalted butter, divided (or ghee, or olive oil)

1 1/2 pounds (700g) medium shrimp, peeled and deveined

Kosher salt and freshly ground black pepper, to taste

5 cloves garlic, minced

1/2 onion, minced

1/2 cup sundried tomatoes, chopped

1/4 cup (60ml) chicken stock or veggie broth

1 teaspoon hot sauce of your choice (we used Sriracha)

2 cups chopped spinach (or baby spinach)

1 cup heavy whipping cream or (coconut cream)

2 tablespoons chopped fresh parsley, for garnish

Crushed red chili pepper flakes, optional

Directions

1. To make the creamy garlic shrimp with spinach: Melt 1 tablespoon butter in a large skillet over medium-high heat. In a bowl, season shrimp with salt and pepper, to taste. Add shrimp and cook, stirring occasionally, until shrimp is pink, about 2-3 minutes; then set aside in a shallow plate.

2. Add onion and garlic to the same skillet, and cook, stirring frequently, until fragrant, about 1 minute. Add sundried tomato and continue cooking for one minute. Stir in chicken stock and hot sauce to deglaze. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 3 tablespoons butter, 1 tablespoon at a time, until melted and smooth. Add spinach, then heavy whipping cream and give a quick stir to combine. Adjust seasoning if necessary.

3. Stir in shrimp back to the pan and gently toss to combine with the creamy garlic spinach sauce. Reheat for 1 minute, then serve the creamy garlic spinach shrimp immediately, garnished with chili pepper flakes and fresh chopped parsley, if desired. If you’re super hungry, serve over pasta, rice, cauliflower rice or zucchini noodles. Enjoy!

Notes

You can use shrimp with tails on or off.
Buy shrimp (or prawns) already deveined, shelled and cleaned, and you have yourself such an easy recipe.
Frozen shrimp is okay for this recipe, but fresh wild-caught shrimp tend to have better flavor.
You can use reduced-fat cream, light cream, or half and half instead of heavy cream. A good low-calorie substitution is evaporated milk. If you choose to go dairy-free, coconut cream is also excellent!