Simple Garlic Butter Shrimp with Cherry Tomatoes & Spinach

Total time: 15 minutes | Servings: 2

Ingredients

• 1 lb large shrimp (peeled, deveined; tails optional)
• 2 tbsp unsalted butter
• 3 garlic cloves (minced)
• 1 cup cherry tomatoes (halved)
• 2 cups fresh spinach
• 1 tsp lemon juice
• Salt & black pepper (to taste)
• Pinch of red pepper flakes (optional, for heat)
• 2 tbsp chopped fresh parsley (optional, for garnish)
• Side: Quinoa, crusty bread, or brown rice (to add, if desired)

Instructions

1. Pat shrimp dry with paper towels, then season lightly with salt and pepper.
2. Heat butter in a large skillet over medium heat. Add garlic and cook 30 seconds (don’t let it burn!).
3. Add shrimp to the skillet; cook 2–3 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
4. In the same skillet, add cherry tomatoes and cook 2 minutes until they start to burst.
5. Toss in spinach and stir until wilted (about 1 minute).
6. Return shrimp to the skillet, then add lemon juice, red pepper flakes (if using), and adjust salt/pepper to taste.
7. Garnish with parsley and serve immediately (pair with your chosen side).

Pro Tip

Don’t overcook shrimp! They get rubbery if left on heat too long—pull them as soon as they turn bright pink. If you want a lighter option, swap butter for olive oil.

作者声明:本文包含人工智能生成内容。