Creamy Garlic Shrimp

Name: Creamy Garlic Shrimp
Prep time: 15 min
Cook time: 35 min
Ingredients: 1 Tbs. olive oil; 1 Lb. shrimp (fresh or frozen); salt and pepper (to taste); 2 Tbs. butter (unsalted); 6 cloves garlic; 1 med shallot (sliced); ½ cup white wine (dry); 1 ½ cups cream (heavy); 4 cups spinach (fresh); ½ cup parmesan cheese (grated); 2 whole lemons (one juiced, one served for garnish); 4 Tbs. capers (drained); 2 Tbs. parsley (fresh)

Prep 15 min

Ready 35 min.

Servings 2-3

One of my favorite things to eat is shrimp. I don’t care how they are prepared. I love them. This creamy garlic shrimp was very easy to make and was delicious. The combination of garlic, lemon, and capers created a wonderful taste. I added a squeeze of fresh lemon and a splash of white wine for even more flavor. This was the perfect size for my wife and myself. If you were serving four people, I would double the recipe.

Local or fresh shrimp would be my first choice, but frozen shrimp work just fine. I was able to purchase tail on deveined large shrimp at Trader Joe’s. They were less than $10 for a 1 lb. bag. The shrimp had a wonderful firm texture. They were also a good size. Any smaller and my grandfather would have said they were “bait.” Give this recipe a try, and let me know what you think. I don’t think you will be disappointed.

Ingredients

• 1 Tbs. olive oil

• 1 lb. shrimp, tails on or off (I purchased peeled and deveined with tails.)

• Salt and cracked black pepper, to taste

• 2 Tbs. unsalted butter

• 6 cloves garlic minced

• 1 medium shallot, sliced

• 1/2 cup dry white wine

• 1 1/2 cups heavy cream

• 4 cups spinach

• 1/2 cup fresh grated Parmesan cheese

• 2 lemons (one juiced, one for garnish)

• 4 Tbs. drained capers

• 2 Tbs. fresh chopped parsley ( use a couple of additional springs for garnish)

Instructions

1. Heat butter over medium heat and add the garlic. Saute for a couple of minutes or until fragrant.

2. Add the shrimp and cook for approx. 2-3 min each side or until they become pink.

3. Remove the shrimp and garlic from the skillet and put them into a bowl. Cover.

4. Add some additional butter to the pan and saute the scallions until soft (about 3-5 minutes).

5. Add the wine to the skillet and let it reduce to about half. This should take a few minutes.

6. Reduce the heat to low and add the cream to the pan. Continue stirring. It will thicken up a little bit as you stir.

7. Add the grated Parmesan cheese, capers, spinach and juice from one lemon and continue to stir. Salt and pepper to taste. Stir until the spinach begins to wilt.

8. Add the shrimp back to the pan and continue stirring over low heat.

9. Add the corn starch and water mixture and continue stirring. This will thicken up the cream sauce. Continue cooking for an additional 5 minutes.

Serve immediately.

I served this over bow-tie pasta, but you could serve it over any pasta or even rice.

I also made a loaf of artisan oatmeal bread as a side dish which was a delicious addition to this wonderful meal.