Lemon Garlic Shrimp with Spinach

Name: Lemon Garlic Shrimp with Spinach
Cook time: 10 min
Yield: 4 servings
Ingredients: 450 g large shrimp, peeled and deveined patted dry; 3 g fine salt divided; 1 g black pepper freshly ground; 4 count garlic cloves minced; 2 tsp lemon zest finely grated; 30 ml lemon juice freshly squeezed; 170 g baby spinach washed and dried; 20 ml olive oil divided; 10 ml olive oil divided; 0.5 tsp red pepper flakes optional; 2 g fine salt divided; 15 g fresh parsley leaves chopped

This side is built around quickly sautéed shrimp, softened garlic, and spinach that collapses into the pan juices. Lemon is added at the end so the flavor stays sharp and clean, and a small amount of red pepper flake gives optional heat. It is designed to be served hot alongside grain dishes, roasted vegetables, or simply with bread for soaking up the pan sauce.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

450 g large shrimp, peeled and deveined patted dry
3 g fine salt divided
1 g black pepper freshly ground
4 count garlic cloves minced
2 tsp lemon zest finely grated
30 ml lemon juice freshly squeezed
170 g baby spinach washed and dried
20 ml olive oil divided
10 ml olive oil divided
0.5 tsp red pepper flakes optional
2 g fine salt divided
15 g fresh parsley leaves chopped

Instructions

Pat the shrimp dry and season them with 3 g of the salt and the black pepper. Mince the garlic, zest and juice the lemon, and have the spinach ready because the cooking moves quickly. Shrimp are seasoned and all aromatics are ready.
Heat 20 ml of the olive oil in the skillet over medium-high heat until it shimmers. Add the shrimp in a single layer and sauté for 1 to 2 minutes per side, just until pink and opaque. Transfer them to a plate. Shrimp are opaque and just cooked through, with curled bodies and no translucent centers.
Reduce the heat to medium and add the remaining 10 ml of olive oil. Add the garlic and, if using, the red pepper flakes; cook for 20 to 30 seconds, stirring constantly, until fragrant but not browned. Garlic smells fragrant and stays pale golden, not dark brown.
Add the spinach and the remaining 2 g of salt. Toss until the spinach is wilted, 1 to 2 minutes. Return the shrimp to the pan, add the lemon zest and lemon juice, and toss for 30 seconds to coat everything in the pan juices. Spinach is wilted, shrimp are reheated, and the pan looks lightly glossy rather than watery.
Off the heat, fold in the parsley and serve immediately. Parsley is distributed through the shrimp and spinach, and the dish is ready to plate.