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Garlic Shrimp and Spinach

(17 Votes)
SERVES
4
COOK TIME
20 Min

Plump shrimp, flavorful and healthy garlic, and baby spinach are the key ingredients in our quick-to-fix Garlic Shrimp and Spinach skillet meal. Whether for company or a quick weeknight dinner, it will bring you tasty rewards.

What You'll Need:
  • 1 pound angel hair pasta
  • 1 stick butter
  • 1 pound medium shrimp, peeled, deveined and tails removed
  • 1 tablespoon chopped fresh garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (6-ounce) bag fresh baby spinach
  • 1/2 pint cherry tomatoes, halved
  • 1/4 cup pine nuts
  • 1 tablespoon fresh lemon juice (juice of 1/2 lemon)
What To Do:
  1. Cook pasta according to package directions; drain and keep warm in a serving bowl.
     
  2. Meanwhile, in a large skillet over medium-high heat, melt butter ; add shrimp, garlic, salt, and pepper, and sauté 2 to 3 minutes, stirring occasionally, or until shrimp turn pink. Remove shrimp mixture to a bowl.
     
  3. Add spinach, cherry tomatoes, and pine nuts to skillet and cook 2 to 3 minutes, or until spinach is wilted. Return shrimp mixture to skillet with vegetables, and simmer 1 to 2 minutes. Serve over pasta and drizzle with lemon juice.

Looking for even more easy fish recipes? Check out our free eCookbook, Gone Fishin': 45 Easy Fish Recipes for Salmon, Tuna, Shellfish, & More!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This was amazing and came together quickly. I added some red pepper flakes, parmigiana cheese, and about a 1/4 cup of the pasta water at the end. I excluded the pine nuts. Served with garlic bread and a side salad. My husband raved about it.

This good enough to invite friends over for dinner.

DELICIOUS!!!!!

Skipped the tomatoes and nuts and it tasted very good and was so easy! Will be making this again and again!!

It was simple, easy and cooked up just as the directions stated. Thanks, my new favorite shrimp scampi recipe.

I have been using this method for quite some time. I always have a bag of the E-Z peel shrimp in the freezer where I can grab the number of shrimp I want to thaw for a meal. I love the shrimp sauteed in the garlic butter and the baby spinach just takes it over the top. I do however like to add some heat to it - usually in the form of red pepper flakes rubbed in my palm added to the butter with the garlic. I've never added the tomato as mentioned, and can't do the nut route, but got to have that li'l sprinkle of cheese - and right now I am certifiable on Asiago. I love this with the pasta, but when I'm in a hurry, a hunk of crusty bread and a splash of white wine into the garlic butter sauce gives me something to dip that bread into! Well - guess I know what's for supper!

I want to try this, sounds great and easy

Delicious! Made a couple of changes-used half a pound of pasta, used half a bag of spinach, chopped. Eliminated the pine nuts, ($18/lb) Plenty for 4 people. Good stuff!

I cut this recipe down to serve one and it turned out delicious. A perfect dinner for a hot summer night. E-mailed it to my 3 sons it's so easy.

I made this recipe last night - it was soooo easy. I used whole wheat pasta and sprinkled with pecorino romano cheese. Great taste and very quick to make!

I made this recipe tonight for supper. It was very good. I added a can of dice tomatoes and sprinkled with romano cheese. It was very easy and quick to make.

Looks wonderful. Will try with less butter and the olive oil and fresh Gulf shrimp from Galveston.

I have been making this recipe for years and it is one of our favorites!! Had it in a great restaurant and learned how to duplicate it myself. I only use a couple of tablespoons of butter and then olive oil. Can also be made with cubed chicken. Excellent and healthy!

Sounds good and simple to make.

Looks really good and easy but could use some nutritional information on recipies.

I totally agree. Being a diabetic it is important to have nutrition info.

I agree, the only thing that is missing with the recipes is the nutritional info. I'm cooking for a diabetic and I'm also dieting and would really appreciate the not having to take the time to figure it out myself. Oh, and I'm planning on making this tonight, and will use the suggestion of less butter and add olive oil... thanks!

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