I love shrimp, actually adore it. But I cannot cook it or handle it raw myself. So whenever I am really craving it, I go out to eat. Alas, that is not an option this month because of this Cook 90 Challenge. So I called my Mom and asked if she didn’t mind helping me by assisting on this dinner prep.
I went to the store and bought all the stuff (this Delish video had been taunting me). I went to her house and I did all (well almost all) the prep work and she handled the cleaning and seasoning of the shrimp. I did as many of the steps I could, and, from a distance, took photos of her doing the rest.
This was actually a quick and easy dish (except for the peeling and deveining of the shrimp). This would be a super simply weeknight meal. Some of you may look at the photo and think the shrimp is overcooked – alas, required for me. You can cook the shrimp according to the recipe directions and it will be perfect.
Yields 4 to 5 servings
4 Tbls butter
1 Pound shrimp, 26-30 (large) peeled and deveined
1 to taste salt, Kosher
1 to taste pepper, black, ground
4 Cloves garlic, fresh minced
1 Large lemon juiced and zested
2 Cups spinach, baby
2 Tbls parsley, flat-leaf chopped
3/4 Pounds pasta, angel hair cooked
Le Creuset Signature Enameled Cast-Iron 5-Quart Round Braiser
Kuhn Rikon Epicurean Garlic Press
J.A. HENCKELS INTERNATIONAL Fine Edge Pro 2-pc Asian Knife Set
Microplane 40020 Classic Zester/Grater
In a bowl, season shrimp with salt and pepper; set aside.
In a large sauté pan add butter and heat over medium-low heat. Warm until color begins to brown, about 3 to 4 minutes. It will start to smell nutty and begin foam.
Turn heat up to medium-high. Add shrimp.
Cook until pink, 2 minutes per side.
Scrape the browned bits off of the bottom of the pan with a wooden spoon. Stir in garlic and stir for 30 seconds.
Add baby spinach, and toss until spinach begins to wilt.
Add the pasta, lemon juice and lemon zest and toss with tongs until everything is evenly combined.
Check for seasonings and add more salt and pepper, if needed.