Ingredients
1 lb shrimp, peeled and deveined
2 oz fresh baby spinach, rinsed and drained
2 oz unsalted butter
3 tbsp olive oil
6 garlic cloves, minced
¼ cup dry white wine
¼ cup vegetable stock
1 tsp ancho , or cayenne pepper
½ tsp black pepper
½ tsp red chili pepper flakes
½ tsp italian seasoning
Preparation
Add shrimp, 1 tablespoon of olive oil, ancho or cayenne pepper, minced garlic, and black pepper. Toss to coat the shrimp and set aside for 10 minutes.
Heat the remaining olive oil in a large skillet over medium-high heat. Place the shrimps in a single layer and sear for 1 minute.
Flip shrimp and sear the other side for 1 minute.
Deglaze the skillet with white wine and vegetable stock, and cook for 1 minute, scraping any browned bits with a wooden spoon.
Add butter to the shrimp and stir until melted. Sprinkle with Italian seasoning and red chili pepper flakes.
Add spinach to the shrimp and toss for about 30 seconds until wilted.
Serve the garlic butter shrimp and spinach over pasta, rice, zucchini noodles, or cauliflower rice.
Add a sprinkle of red chili pepper flakes and parmesan if desired. Enjoy!
