Garlic Butter Shrimp with Wilted Spinach and Crispy Breadcrumbs
Ingredients
- 1 poundshrimp (peeled and deveined)
- 5 ouncesfresh spinach
- 3 tablespoonbutter
- 4 clovesgarlic
- ⅓ cuppanko breadcrumbs
- 1lemon
- ·kosher salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon in half for juicing.
Method
- 01
Heat 1 tablespoon butter in a large skillet over medium-high heat. Toast the panko breadcrumbs, stirring often, until golden and fragrant, about 2 minutes. Transfer to a small bowl and set aside.
- 02
In the same skillet, melt 2 tablespoons butter over medium-high heat. Add the minced garlic and red pepper flakes, cook for 30 seconds until fragrant.
- 03
Add the shrimp in a single layer and cook for 2 to 3 minutes without stirring. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then flip and cook another 2 minutes until just cooked through (they'll be pink and opaque).
- 04
Add the spinach in batches, stirring until wilted and any liquid evaporates, about 3 minutes total.
- 05
Squeeze the juice of 1 lemon over everything, toss gently, and taste for seasoning. Divide between two bowls and top with the crispy breadcrumbs.
Spice Tips
Add more red pepper flakes if you like heat, or a pinch of smoked paprika for depth. A touch of white wine (1/4 cup) can replace half the butter for brightness.
For serving, pair with crusty bread to soak up the garlicky pan sauce, or serve over pasta or rice. Keeps 1 day refrigerated.