Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1/2 cup beef or vegetable broth
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
Instructions
- Pat the shrimp dry with paper towels and season them with salt, pepper, and paprika.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the shrimp to the skillet in a single layer. Sear for about 2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set them aside on a plate.
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn it.
- Pour in the broth to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 2 to 3 minutes until it starts to thicken slightly.
- Whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
- Add the fresh baby spinach to the skillet. Stir gently until the leaves are wilted.
- Return the cooked shrimp to the skillet and squeeze in the lemon juice. Toss everything together for 1 minute to warm the shrimp through.
- Garnish with red pepper flakes and fresh parsley. Serve immediately.
- Cook Time: 30 minutes