Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (14g) olive oil
  • 3 tbsp (42g) unsalted butter
  • 4 cloves (12g) garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. Pat the shrimp completely dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Sear shrimp for 1–2 minutes per side until just pink and opaque, then remove them to a plate immediately.
  3. Lower the heat to medium and melt the butter in the same pan, scraping up the browned bits (fond).
  4. Add minced garlic and red pepper flakes, sautéing for 30–60 seconds until fragrant and translucent.
  5. Pour in the heavy cream and bring to a gentle simmer.
  6. Whisk in the Parmesan cheese constantly until the sauce thickens and becomes smooth.
  7. Fold in the baby spinach and stir until the leaves are just wilted, then stir in the lemon juice.
  8. Return the seared shrimp to the pan and toss for 30 seconds to coat in the sauce before serving.