Creamy Garlic Butter Shrimp with Spinach

Creamy Garlic Butter Shrimp with Spinach

This dish features succulent shrimp in a rich, flavorful sauce made with garlic,  butter, cream, and Parmesan, with fresh spinach adding color and nutrients. Serve it over pasta, rice, or with crusty bread to soak up every drop of the sauce.

Ingredients (Serves 4)

For the Shrimp:

· 1 ½ lbs (680g) large shrimp, peeled and deveined (tails on or off, as preferred)
· 1 teaspoon paprika (or smoked paprika)
· ½ teaspoon salt (or to taste)
· ¼ teaspoon black pepper
· 2 tablespoons olive oil or butter, for searing

For the Creamy Garlic Butter Sauce:

· 3 tablespoons unsalted butter
· 4-6 cloves garlic, minced (or 1 tablespoon garlic paste)
· 1 cup (240 ml) heavy cream (or half-and-half for a lighter version)
· ½ cup (50g) freshly grated Parmesan cheese
· ¼ cup (60 ml) chicken or vegetable broth (optional, for a thinner sauce)
· ½ teaspoon red pepper flakes (optional, for heat)
· 5 oz (140g) fresh baby spinach
· 1 tablespoon fresh lemon juice (about ½ lemon)
· Salt and pepper to taste

For Garnish and Serving:

· 2 tablespoons fresh parsley, chopped
· Lemon wedges
· Cooked pasta, rice, or crusty bread, for serving

Instructions

Part 1: Prepare and Sear the Shrimp

1. Season the Shrimp: Pat the shrimp completely dry with paper towels. This is essential for a good sear. In a bowl, toss the shrimp with paprika, salt, and pepper until evenly coated.
2. Sear the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer (work in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side, until pink, opaque, and lightly browned. Shrimp cook very quickly!
3. Remove Shrimp: Use a slotted spoon to transfer the cooked shrimp to a clean plate. Set aside. They will finish cooking later when added back to the sauce.

Part 2: Make the Creamy Garlic Butter Sauce

1. Sauté Garlic: Reduce the heat to medium. In the same skillet, melt the 3 tablespoons of butter. Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
2. Deglaze (Optional): If using broth, pour it in now and scrape up any browned bits from the bottom of the pan with a wooden spoon. This adds tons of flavor. Let it simmer for 1-2 minutes until slightly reduced.
3. Add Cream: Pour in the heavy cream. Stir and bring to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly.
4. Melt in the Cheese: Reduce the heat to low. Gradually sprinkle in the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth. Taste the sauce and adjust seasoning with more salt and pepper if needed.

Part 3: Wilt the Spinach and Combine

1. Add Spinach: Add the fresh spinach to the skillet. It will seem like a lot, but it wilts down quickly. Stir continuously for 2-3 minutes until the spinach is fully wilted and incorporated into the sauce.
2. Return Shrimp to Pan: Add the cooked shrimp back to the skillet, along with any juices that have accumulated on the plate. Stir gently to coat the shrimp in the sauce.
3. Finish with Lemon: Stir in the fresh lemon juice. Let everything heat through for 1-2 minutes. Be careful not to overcook the shrimp, or they will become tough.
4. Garnish: Remove from heat. Sprinkle with fresh chopped parsley.
5. Serve Immediately: Serve hot over pasta, rice,  creamy polenta, or with a side of crusty bread for dipping. Add lemon wedges on the side for an extra squeeze of freshness.

Tips for the BEST  Creamy Garlic Butter Shrimp

· Don’t Overcook the Shrimp: Shrimp cook in minutes. Overcooked shrimp become rubbery. Cook them just until they turn pink and opaque, then remove them from the pan. They will finish heating through in the sauce at the end.
· Use Freshly Grated Parmesan: Pre-shredded  cheese often contains anti-caking agents that can prevent it from melting smoothly, leading to a grainy sauce. Grating your own from a block ensures a silky, creamy sauce.
· Pat Shrimp Dry: This cannot be overstated. Dry shrimp sear beautifully; wet shrimp steam.
· Adjust Sauce Thickness: If your sauce becomes too thick, thin it out with a splash of broth, milk, or even pasta water. If it’s too thin, let it simmer a few minutes longer to reduce.
· Make it Dairy-Free/Lighter: Substitute the heavy cream with full-fat canned coconut milk for a dairy-free version. Use a dairy-free butter alternative and nutritional yeast in place of Parmesan (though the flavor will change).

Variations

· Add Mushrooms: Slice 8 oz of cremini mushrooms and sauté them in the pan after removing the shrimp. Cook until browned, then proceed with the garlic.
· Sun-Dried Tomato: Add ¼ cup of chopped, oil-packed sun-dried tomatoes along with the spinach for a tangy, sweet twist.
· Spicy Cajun: Season the shrimp with a Cajun or Creole spice blend instead of paprika for a Louisiana-inspired kick.
· Chicken Version: Substitute the shrimp with 1.5 lbs of boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Cook through before making the sauce.

Serving Suggestions

· Over Pasta: Toss with fettuccine, linguine, or angel hair pasta. Reserve some pasta water to loosen the sauce if needed.
· Over Rice or Grains: Serve over white rice, brown rice, quinoa, or cauliflower rice for a low-carb option.
· With Bread: A crusty baguette or sourdough is perfect for sopping up every last bit of the creamy garlic sauce.
· As an Appetizer: Serve the shrimp and sauce in a small dish with toothpicks and bread for dipping.

Enjoy your creamy, garlicky, utterly delicious shrimp!