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Creamy Spinach Garlic Shrimp - A Cozy, Flavor-Packed Skillet Dinner

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds large shrimp, peeled and deveined (tails on or off)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • 4–5 cloves garlic, finely minced
  • 1/2 teaspoon red pepper flakes (optional, adjust to taste)
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 4 cups fresh baby spinach, loosely packed
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Pat the shrimp dry. Moisture is the enemy of browning. Pat both sides with paper towels and season with a pinch of salt and pepper.
  2. Sear the shrimp. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque. Transfer to a plate. Don’t overcook.
  3. Build the flavor base. Lower heat to medium. Add remaining 1 tablespoon butter. Stir in garlic and red pepper flakes and cook 30–45 seconds, until fragrant. Don’t let the garlic brown.
  4. Deglaze. Pour in the white wine (or broth). Scrape up any browned bits with a wooden spoon. Let it simmer 2–3 minutes to reduce slightly.
  5. Make it creamy. Stir in heavy cream. Bring to a gentle simmer, not a rolling boil. Cook 2–3 minutes to thicken slightly.
  6. Add the cheese. Sprinkle in Parmesan, whisking until smooth. If it seems too thick, add a splash more wine or broth. Season with salt and pepper.
  7. Stir in spinach. Add the spinach and fold until wilted, 1–2 minutes. It will look like a lot at first but cooks down quickly.
  8. Finish and brighten. Return the shrimp and any juices to the pan. Add lemon zest and lemon juice. Simmer 1 minute to warm through. Taste and adjust salt, pepper, and heat.
  9. Serve. Garnish with chopped parsley if you like. Spoon over cooked pasta, rice, mashed potatoes, or with warm crusty bread.