Another 30 minute meal! In fact, this meal cooks so quickly, I may as well call it a 15 minute meal.The secret is purchasing shrimp that have already been peeled and deveined. That eliminates a lot of time. That way you can simply get to the cooking without fumbling with those slippery you-know-whats.
Everything else is very straightforward and what’s better than one pan meals?
lemon and garlic shrimp w/ spinach
5-10 mins prep + 10 mins cook time, serves 2
1 lb raw shrimp, peeled, deveined, and tail removed
1 lemon, juiced
1 shallot, minced
2 stalks of scallion, sliced (whites and greens divided)
2 tablespoons tarragon, roughly chopped
3 tablespoons butter
3 cloves garlic, thinly sliced
4 cups spinach, roughly chopped
sea salt and freshly ground black pepper
Let the shrimp dry on paper towels, absorbing as much moisture as possible.
Heat a large skillet over medium high heat. Add butter and let it brown slightly.
Add the shallots and garlic and let them sweat for a few minutes. Without crowding the pan, add the shrimp (you may have to work in two batches) and let them cook until they begin to turn pink and translucent. Flip them over using tongs and to the other side. Season to taste with salt and pepper.
Turn the stove down to medium heat.
By the handful, add the spinach to the skillet and allow it to gradually wilt. Pour the lemon juice in and toss everything using tongs or a large spoon.
Sprinkle in the tarragon and taste to determine if you need more salt and/or pepper.