This low-carb shrimp scampi pairs tender shrimp with a quick garlic, butter, cream and Parmesan sauce. Cooking the spinach before returning the shrimp helps the greens wilt without overcooking the seafood.
Ingredients
- 20 large raw shrimp
- 1/4 onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon heavy cream
- 1 1/2 teaspoons grated Parmesan
- 2 handfuls spinach
- Salt, to taste
Directions
- Thaw the shrimp in cold water, peel if necessary and pat dry.
- Heat the olive oil in a skillet over medium-high heat. Cook the shrimp for approximately 1–2 minutes per side, until the edges begin to turn pink but the centers are not yet completely opaque. Transfer to a plate.
- Add the onion to the skillet and cook until translucent. Add the garlic and a small pinch of salt and cook for 30 seconds.
- Stir in the butter, cream and Parmesan. Simmer for approximately 2 minutes, until combined and slightly thickened.
- Add the spinach and cook just until wilted.
- Return the shrimp to the skillet and cook for another 1–2 minutes, until opaque and cooked through. Serve immediately.
