Spinach Artichoke Potato Cakes with Shrimp Scampi
Indulge in the perfect marriage of comfort and elegance with these Spinach Artichoke Potato Cakes topped with Shrimp Scampi. This recipe combines the creamy richness of mashed potatoes infused with wilted spinach, artichoke hearts, and Parmesan cheese, formed into golden, crispy cakes that are both hearty and flavorful. The dish reaches new heights with tender, garlic-butter shrimp scampi, seasoned with a bright splash of lemon juice and fresh parsley. Perfect for a dinner party centerpiece or a weeknight treat, this surf-and-turf creation pairs indulgent textures with vibrant flavors. Ready in under an hour, it’s a show-stopping meal that’s as easy to make as it is impressive to serve.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups Spinach
- 1 cup Artichoke hearts
- 0.5 cup Parmesan cheese
- 0.5 cup All-purpose flour
- 2 large Eggs
- 4 cloves Garlic
- 1 pound Shrimp
- 0.25 cup Butter
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons Parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.75 cup Panko breadcrumbs
Instructions
Peel and chop the russet potatoes into chunks. Boil them in a large pot of salted water until fork-tender, about 15 minutes. Drain and mash until smooth. Let cool slightly.
Steam or sauté spinach until wilted, then chop finely. Chop the artichoke hearts into small pieces.
In a mixing bowl, combine the mashed potatoes, spinach, artichoke hearts, Parmesan cheese, eggs, flour, salt, and black pepper. Mix until fully combined.
Form the mixture into small patties about 3 inches in diameter and 1/2 inch thick. Coat each patty lightly in panko breadcrumbs.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the potato cakes in batches until golden brown and crispy on each side, about 3-4 minutes per side. Set aside on a plate lined with paper towels.
For the shrimp scampi, clean and devein the shrimp, leaving tails on if desired.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add shrimp to the skillet and season with paprika, salt, and black pepper. Cook until shrimp are pink and opaque, about 2-3 minutes per side.
Drizzle lemon juice over the cooked shrimp and sprinkle with chopped parsley. Remove from heat.
To serve, place 2-3 potato cakes on each plate and top with shrimp scampi. Garnish with additional parsley if desired. Serve immediately.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 2119 mg | 92% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 5.5 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 332 mg | 26% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2201 mg | 47% | |
*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.
