Ingredients

• 4 oz (approx. 8-10 medium) shrimp, peeled, deveined, tails on or off
• 3 cups fresh spinach (about 3 oz)
• 1.5 tablespoons extra virgin olive oil
• 2 cloves garlic, thinly sliced
• Pinch of red pepper flakes (optional)
• 1 tablespoon dry white wine or vegetable broth (optional)
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. Pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside.
2. Wash the spinach thoroughly and roughly chop if the leaves are very large. Set aside.
3. Heat the olive oil in a medium non-stick skillet over medium heat.
4. Add the sliced garlic and red pepper flakes (if using) to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
5. Increase the heat to medium-high. Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
6. Remove the cooked shrimp from the skillet and set aside on a plate.
7. If using, pour the white wine or vegetable broth into the hot skillet. Scrape up any browned bits from the bottom of the pan with a wooden spoon, letting the liquid reduce slightly, about 30 seconds.
8. Add the fresh spinach to the skillet. Toss with the remaining garlic-infused oil and liquid until the spinach wilts, which should take 1-2 minutes.
9. Return the cooked shrimp to the skillet with the wilted spinach.
10. Squeeze in the fresh lemon juice and sprinkle in the chopped fresh parsley.
11. Toss everything gently to combine and heat through for about 30 seconds.
12. Taste and adjust seasoning with additional salt and pepper if needed.
13. Serve immediately as a light and healthy main course.