Creamy Lemon Shrimp with Spinach

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Lemon zest

  1 lemon or 4g

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  ½ cup, chopped or 80g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¼ cup or 60g

• Heavy whipping cream

  Fluid

  ½ cup, whipped or 60g

• Spinach

  Raw

  3 cup or 90g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

Directions

1. Pat the shrimp dry with paper towels and season with salt and black pepper. Set aside. Cut the lemon into wedges and set aside.
2. In a large skillet over medium heat, melt the butter and add olive oil. Sauté the garlic and onions for 4 minutes until fragrant.
3. Add chicken broth, heavy cream, salt, and black pepper. Bring to a boil, then reduce to a simmer for 5 minutes.
4. Add the lemon zest and juice, then add the shrimp and cook until pink, about 3 to 4 minutes.
5. Season shrimp with additional salt to taste. Add spinach and stir until wilted. Garnish with scallions and lemon wedges, and serve immediately.

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