🇺🇸 United StatesCatalog recipe
Shrimp turn pink in minutes over garlic and chili flake, tumbled through wilted spinach and rice with a last squeeze of lemon.
For 2 servings.
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Cook the rice according to package directions and keep warm.
Pat the shrimp dry and season with salt.
Heat the olive oil in a large skillet over medium-high heat and add the garlic and chili flake, stirring until fragrant, about 30 seconds.
💡 Garlic burns fast at this heat — have the shrimp ready to go in right after.
Add the shrimp in a single layer and cook until pink and just opaque, about 2 minutes per side.
Add the spinach and toss just until wilted, about 1 minute.
Squeeze the lemon over the pan and toss once more.
Spoon over the warm rice and serve right away.
Garlic shrimp draws its backbone from shrimp scampi, the Italian-American restaurant dish that taught home cooks how fast shrimp actually cooks — a couple of minutes a side, no more. Serving it over rice with a big handful of wilted spinach turns a restaurant appetizer into a full weeknight dinner. It has become a go-to in households chasing a fast meal that still reads as a real one.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.