Author Notes
This light and fresh dish is very simple to make and delicious served over rice, couscous or mixed with your favorite pasta. —Janine Vairo
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Ingredients
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3 tablespoons
extra-virgin olive oil
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2 pints
compari tomatoes, halved
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3
cloves of garlic, minced
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1 teaspoon
crushed red pepper flakes
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1 pound
large raw shrimp, peeled and deveined
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4 cups
baby spinach
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1 teaspoon
butter
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2 tablespoons
lemon juice
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splash of white wine
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Pinch
sea salt and black pepper
Directions
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In a large skillet, heat oil over medium-high.
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Add compari tomatoes and cook, stirring often, until they have broken down, about 3 minutes.
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Add garlic and red pepper flakes and cook. Then add shrimp, butter, white wine and cook, stirring often, until almost opaque throughout.
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Then add spinach and season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.
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