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

• 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

  4 tbsp or 60g

• Heavy whipping cream

  Fluid

  ½ cup, whipped or 60g

• Lemon zest

  1 lemon or 4g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Spinach

  Raw

  3 cup or 90g

• Scallions

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

  2 tbsp chopped or 12g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Pat the shrimp dry with paper towels and season with salt and black pepper.
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 serve with lemon wedges.