Lemony Shrimp and Spinach

Photo: Beth Dreiling Hontzas; Styling: Lydia Pursell

Easy side: Prepare 1 (10-oz.) package plain couscous according to package directions. Stir in 1/2 cup chopped roasted red bell peppers, 1/2 cup grated Parmesan cheese, and 1/4 cup chopped fresh parsley.

Yield: Makes 4 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 33 Minutes


Ingredients

  • 1 pound unpeeled, large raw shrimp (31/35 count)
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/4 to 1/2 tsp. dried crushed red pepper
  • 1 (6-oz.) package fresh baby spinach
  • Salt and pepper to taste

Preparation

  1. 1. Peel shrimp; devein, if desired.
  2. 2. Sauté shrimp and garlic in hot oil in a large skillet over medium-high heat 3 to 4 minutes or just until shrimp turn pink. Remove shrimp from skillet; keep warm.
  3. 3. Add chicken broth and next 3 ingredients to skillet, stirring to loosen particles from bottom of skillet. Cook 4 to 5 minutes or until liquid is reduced by half. Add spinach, and cook 2 minutes or just until spinach is wilted. Stir in shrimp. Season with salt and pepper to taste. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemony Shrimp and Spinach Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy