Lemony Shrimp and Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Easy side: Prepare 1 (10-oz.) package plain couscous according to package directions. Stir in 1/2 cup chopped roasted red bell peppers, 1/2 cup grated Parmesan cheese, and 1/4 cup chopped fresh parsley. Ingredients:
1 pound unpeeled, large raw shrimp (31/35 count) |
3 garlic cloves, minced |
2 tablespoons olive oil |
1/2 cup chicken broth |
1 teaspoon lemon zest |
3 tablespoons fresh lemon juice |
1/4 to 1/2 tsp. dried crushed red pepper |
1 (6-oz.) package fresh baby spinach |
salt and pepper to taste |
Directions:
1. Peel shrimp; devein, if desired.
2. Sauté shrimp and garlic in hot oil in a large skillet over medium-high heat 3 to 4 minutes or just until shrimp turn pink. Remove shrimp from skillet; keep warm.
3. Add chicken broth and next 3 ingredients to skillet, stirring to loosen particles from bottom of skillet. Cook 4 to 5 minutes or until liquid is reduced by half. Add spinach, and cook 2 minutes or just until spinach is wilted. Stir in shrimp. Season with salt and pepper to taste. Serve immediately.
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