This delicious Spinach Garlic Butter Shrimp cooks quickly for a simple one-pot weeknight dinner. A fast pan sauce gets life from garlic, zesty lemon juice, and crushed red pepper. Shrimp is a quick-cooking protein that blends well with any ingredient. Here’s how to make this easy weeknight shrimp dinner.
INGREDIENTS TO PREPARE
HOW TO PREPARE SPINACH GARLIC BUTTER SHRIMP?
Melt 4 tbsp of butter in a large skillet over medium-high heat. Add the garlic, oregano, and red pepper flakes to the skillet. Cook for an additional 2 minutes until the garlic starts to become fragrant stirring frequently. Careful not to burn the garlic
Add in the shrimp making sure to stir frequently.
Add the parmesan cheese and the frozen spinach (thawed and drained) and stir for about 2 minutes more. Squeeze 1/2 a lemon over the pan turn off the heat
Optional: Serve over a bed of linguine and garlic bread.
HOW TO STORE AND REHEAT?
Cooked shrimp last in the fridge for three to four days in an airtight container. If you need to reheat shrimp, we recommend doing so using the method it was originally cooked with. When reheating, use a lower temperature to avoid overcooking. You can also add a little water, fat or liquid that the shrimp was originally cooked in.
CAN THIS BE FROZEN?
Put shrimp in a zip lock baggie in the freezer and freeze for up to 6 months in the fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the skillet and sauteing in a little fat or liquid.
Spinach Garlic Butter Shrimp
Equipment
- Large Fry Skillet or Dutch Oven
Ingredients
- 1 lbs Shrimp (peeled and deveined)
- 1/2 stick Butter (divided)
- 4-5 cloves Garlic Minced
- 1/2 tsp Oregano Dried
- 1/2 tsp Red pepper flakes ( crushed)
- 2 cup Spinach Frozen ( thawed and drained well)
- 1/2 cup Parmesan cheese Grated
- 1/2 Lemon (to squeeze over the shrimp)
- Salt ( to taste)
- Black pepper ( to taste)
Instructions
- Melt 4 tbsp of butter in a large skillet over medium-high heat.
- Add the garlic, oregano, and red pepper flakes to the skillet. Cooking for an additional 2 minutes until the garlic starts to become fragrant stirring frequently. Careful not to burn the garlic
- Add in the shrimp stirring frequently.
- Add the parmesan cheese and the spinach (thawed and drained) frozen spinach stir for about 2 minutes more.
- Squeeze 1/2 a lemon over the pan turn off the heat
- Optional: Serve over a bed of linguine and garlic bread.
