Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 cloves garlic, minced (approx. 2 tablespoons)
  • ½ teaspoon red pepper flakes (optional)
  • ½ cup (120ml) dry white wine or chicken broth
  • ½ cup (120ml) heavy cream
  • 4 ounces (115g) fresh spinach, washed and chopped
  • 2 tablespoons grated Parmesan cheese, plus more for garnish
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Pat the shrimp dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and sauté until pink and cooked through (about 2-3 minutes per side). Remove shrimp from the skillet and set aside.
  3. Add minced garlic and red pepper flakes (if using) to the skillet. Sauté for about 30 seconds, until fragrant.
  4. Pour in white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Reduce the liquid by half (about 1-2 minutes).
  5. Stir in heavy cream and bring to a simmer. Add chopped spinach and cook until wilted (about 1-2 minutes).
  6. Stir in Parmesan cheese, lemon juice, and salt and pepper to taste.
  7. Return shrimp to the skillet and toss to coat in the sauce. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.