Shrimp Scampi with Spinach
Elevate your weeknight dinner game with this vibrant and flavorful Shrimp Scampi with Spinach recipe. Succulent, pan-seared shrimp are bathed in a luscious garlic butter and white wine sauce, perfectly balanced with a hint of zesty lemon and a touch of red pepper flakes for subtle heat. Fresh baby spinach adds a nutritious, earthy twist, while Parmesan cheese and parsley provide the perfect finishing touch of creaminess and freshness. Ready in just 35 minutes, this dish pairs beautifully with linguine for a complete meal or can shine on its own as a light, low-carb option. Whether you're entertaining guests or indulging in a cozy night at home, this Shrimp Scampi with Spinach is a surefire crowd-pleaser that's both quick and impressive.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 cups baby spinach
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup dry white wine (such as Sauvignon Blanc)
- 2 tablespoons lemon juice, freshly squeezed
- 0.5 teaspoons red pepper flakes
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 12 ounces linguine or preferred pasta (optional)
Instructions
If using pasta, bring a large pot of salted water to a boil. Cook the linguine or your preferred pasta according to package instructions. Reserve half a cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and foamy.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the shrimp to the skillet in a single layer. Season with salt and black pepper. Cook for 2-3 minutes on one side until pink and opaque, then flip and cook for another 2-3 minutes. Once cooked, remove the shrimp from the skillet and set aside.
In the same skillet, pour in the white wine and lemon juice. Stir, scraping up any flavorful bits from the bottom of the pan. Bring the mixture to a simmer and cook for 2-3 minutes to reduce slightly.
Add the red pepper flakes and stir to combine.
Gradually add the baby spinach to the skillet and cook until wilted, about 2-3 minutes.
Return the cooked shrimp to the skillet and toss to coat in the sauce. If you're using pasta, add it to the skillet along with a splash of the reserved pasta water to loosen the sauce, if needed.
Remove the skillet from heat and sprinkle grated Parmesan cheese and chopped parsley over the top. Toss gently to combine.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Serve hot, garnished with extra Parmesan and parsley if preferred. Enjoy your Shrimp Scampi with Spinach!
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 2142 mg | 93% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 7.1 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 743 mg | 57% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1700 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
