Garlic Butter Shrimp & Quinoa with Spinach
Ingredients
- 1 cupquinoa
- 2 cupswater
- ·salt
- 1 poundshrimp (large, peeled and deveined)
- 3 tablespoonolive oil
- 4 clovesgarlic
- 2 tablespoonbutter
- 4 cupsfresh spinach
- 1lemon
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Peel and devein shrimp if not pre-cleaned. Pat dry with paper towels.
- 02
Mince 4 cloves garlic.
- 03
Rinse quinoa under cold water.
Method
- 01
Rinse quinoa under cold water. In a medium pot, bring 2 cups water and a pinch of salt to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- 02
While quinoa cooks, pat shrimp dry with paper towels and season with salt and pepper.
- 03
Heat olive oil in a large skillet over medium-high heat. When shimmering, add shrimp and cook for 2 to 3 minutes per side until pink and cooked through. Transfer to a plate.
- 04
Reduce heat to medium. Add butter and garlic to the same skillet and cook, stirring, for about 1 minute until fragrant. Add spinach in batches, stirring until wilted, about 3 minutes total.
- 05
Return shrimp to the skillet. Squeeze in juice from 1 lemon, add a pinch of red pepper flakes, and toss to combine. Taste and adjust seasoning with salt and pepper.
- 06
Divide quinoa among bowls and top with shrimp and garlicky spinach mixture. Serve right away.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon or add a small pinch of cayenne. Fresh herbs like basil or dill can be stirred in at the end for brightness.
Shrimp cooks fast, so have all ingredients prepped before you start cooking. For a creamier finish, stir in 1/4 cup heavy cream or Greek yogurt at the end.