Best 2 Sauteed Shrimp And Spinach Recipes
Sauteed shrimp and spinach is a quick and easy dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, making it a healthy and delicious choice. This article will provide you with a comprehensive guide to creating the perfect sauteed shrimp and spinach dish, including tips on selecting the freshest ingredients, the best cooking techniques, and creative serving suggestions. From classic recipes to innovative flavor combinations, this article will inspire you to create a delightful sauteed shrimp and spinach dish that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
SAUTEED SHRIMP AND SPINACH
Make and share this Sauteed Shrimp and Spinach recipe from Food.com.
Provided by Lambkyns
Categories Lactose Free
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir together garlic, pepper, salt and lemon zest.
- Blend in lemon juice and olive oil.
- Set aside.
- Heat 1 tablespoon olive oil in skillet over medium-high heat.
- Add the shrimp, and cook for 2 minutes.
- Stir in the spinach and cook just until the greens are wilted and shrimp turn pink (about 2-3 minutes).
- Stir in the lemon-olive oil mixture.
- Toss well.
- Serve immediately.
SAUTEED SHRIMP WITH SPINACH, TOMATOES, AND SPAGHETTI SQUASH
My sauteed shrimp with spinach, tomatoes, and spaghetti squash is a great meal to prepare together with your kids, friends, or spouse. The beautiful colors and flavors make this a perfect lunch or dinner!
Provided by Cindy Anschutz Barbieri
Categories Seafood Shellfish Shrimp
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon olive oil over spaghetti squash halves. Place on a baking sheet.
- Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook spinach until mostly wilted, about 2 minutes. Add garlic; cook for 30 seconds. Add shrimp and tomatoes; cook and stir until shrimp is almost opaque throughout, about 4 minutes. Season with salt and pepper. Add parsley; toss to combine. Pour in chicken broth; cook until heated through, 4 to 5 minutes. Add the spaghetti squash strands; mix in lemon juice and zest.
Nutrition Facts : Calories 307 calories, Carbohydrate 35 g, Cholesterol 173.5 mg, Fat 10.6 g, Fiber 1.1 g, Protein 22.7 g, SaturatedFat 1.8 g, Sodium 917.4 mg, Sugar 0.4 g
Tips:
- Use fresh, succulent shrimp for the best flavor.
- If you don't have white wine, you can substitute chicken broth or water.
- Feel free to add other vegetables to the stir-fry, such as diced bell peppers, carrots, or broccoli.
- To make the dish even more flavorful, you can add a pinch of red pepper flakes or a teaspoon of minced garlic.
- Serve the sautéed shrimp and spinach immediately over rice, pasta, or quinoa.
Conclusion:
Sautéed shrimp and spinach is a quick, easy, and delicious meal that is perfect for a weeknight dinner. The combination of shrimp and spinach is a classic for a reason - the shrimp is tender and flavorful, while the spinach is wilted and nutritious. This dish is also incredibly versatile - you can add other vegetables, change the type of sauce, or serve it over rice, pasta, or quinoa. No matter how you choose to make it, sautéed shrimp and spinach is sure to please everyone at the table.
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