Lemon Caper Shrimp & Spinach
Shrimp is such a beloved seafood that when planning a special menu, it is often thought of as the perfect food for a special event.
What I especially love about shrimp is that although it is thought of as a food for a "fancy" occasion, it is also the perfect food to make "Great Everyday Meals" with! It cooks very quickly, tastes great, and can lend itself to many different flavors and styles of cooking.
This recipe for Lemon Caper Shrimp & Spinach is very similar to the Italian recipe, Picatta. The difference is I have substituted fresh parsley with chopped spinach. Also, Picatta is most usually made with chicken coated in flour (dredged) and pan seared.
Using fresh lemon juice, capers and olive oil as the sauce this recipe is much simpler to make than it sounds. Try it the next time you want a special dinner!
- 1/2 cup of extra virgin olive oil
- 1/2 cup of yellow or Spanish onion – sliced
- 5 cloves garlic – minced
- 1/2 teaspoon of red pepper flakes
- 1 1/2 tablespoons of capers – drained
- 1 lb of medium to large shrimp – peeled and deveined
- 1 bag of chopped spinach – thawed
- 1/4 cup of fresh lemon juice
- 1/4 cup of white wine
- 1 teaspoon of salt
Heat a large saute pan with olive oil on medium heat.
Add the onions and garlic and saute until the onions have softened for about 3-5 minutes. Stir occasionally to avoid it burning.
Add the red pepper flakes and capers and stir. Then, add the shrimp.
Toss the shrimp with onions, garlic, and olive together until the shrimp begin to turn pink.
Once you notice the shrimp turning pink, add the thawed chopped spinach and toss again.
Add the lemon juice and white wine, and saute until the shrimp have fully cooked and the spinach has warmed all the way through.
Season with salt and more pepper, if desired.
This recipe is great with a hot baguette, over pasta or rice.