Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 6 medium cloves garlic, sliced, divided
• 1 pound spinach
• ¼ teaspoon salt plus ⅛ teaspoon, divided
• 1½ teaspoons lemon zest
• • 1 tablespoon lemon juice
  • 1 pound shrimp (21-30 count), peeled and deveined
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon finely chopped fresh parsley
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  • Preparation

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  • Prep
    25 m
  • Ready In
    25 m
• Heat 1 tablespoon oil in a large pot over medium heat. Add half the garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and ¼ teaspoon salt and toss to coat. Cook, stirring once or twice, until mostly wilted, 3 to 5 minutes. Remove from heat and stir in lemon juice. Transfer to a bowl and keep warm.
• Increase heat to medium-high and add the remaining 2 tablespoons oil to the pot. Add the remaining garlic and cook until beginning to brown, 1 to 2 minutes. Add shrimp, crushed red pepper and the remaining ⅛ teaspoon salt; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes more. Serve the shrimp over the spinach, sprinkled with lemon zest and parsley.
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