Background and History:
Sautéed Shrimp with Spinach is a delightful and healthy dish that combines the succulence of shrimp with the freshness of spinach. While its precise historical origin may be challenging to trace, it’s a contemporary favorite known for its vibrant flavors and quick preparation.
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 6 cups fresh baby spinach
- 1 lemon, zest and juice
- Salt and pepper to taste
- Crushed red pepper flakes (optional)
- Grated Parmesan cheese (optional, for garnish)
- Heat olive oil in a large skillet over medium-high heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside.
- In the same skillet, add fresh baby spinach and cook until wilted, which should take about 2 minutes.
- Return the cooked shrimp to the skillet and squeeze lemon juice over the dish.
- Toss everything together, making sure the shrimp and spinach are coated in the lemony garlic sauce.
- Season with salt and pepper, and if you like a bit of heat, add some crushed red pepper flakes.
- Serve hot, garnished with lemon zest and grated Parmesan cheese if desired.
- Calories per serving: Approximately 250 calories
- Protein: 30g
- Carbohydrates: 5g
- Fat: 12g
- Fiber: 2g
- Sugars: 1g
- This dish pairs wonderfully with pasta, rice, or crusty bread.
- You can customize the level of spiciness by adjusting the amount of red pepper flakes.
- For a dairy-free version, skip the Parmesan cheese.
Always check for shellfish allergies when serving shrimp, and consider a dairy-free option if needed.