Recipes > Lunch/Dinner Recipes > Shrimp Scampi
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Ingredients:
2 lbs shrimp. U21-25 is a great size for this.
5 cloves garlic, chop (note CLOVES not heads).
2T olive oil
1-2 tsp. red pepper flakes (optional)
2-3 tsp. rosemary (fresh chopped or powder)
1 tsp. fresh cracked pepper
4-5 cups washed spinach leaves
1-2 cups sliced mushrooms
1 cup dry white wine
- Peel and devein 2 lbs of shrimp if not already done. Ugh. Not a fan of this mundane task.
- Put shrimp in a bowl.
- Take about 3/4 of the garlic and toss it in with the shrimp, 2T of olive oil, pepper, red pepper flakes, and some rosemary. Let sit.
- Meanwhile, take the remaining chopped garlic and in a large frying pan, heat up some olive oil over medium heat and then add garlic and spinach. Toss until spinach is wilted. Remove from pan and set aside.
- Reheat the pan over medium-high heat.
- Add shrimp in olive oil/garlic and mushrooms. Cook for 1-2 minutes, then, using tongs, flip shrimp over cooking 1 minute longer.
- Add wine and reserved spinach, and reduce heat to medium-low. Simmer until mushrooms are done. If I had lemon, I'd have added some fresh lemon juice or lemon zest to the shrimp marinade.
