This elegant yet simple dish features succulent shrimp sauted in a rich, creamy lemon-garlic sauce with fresh spinach. The combination of buttery richness and bright citrus notes creates a sophisticated flavor profile that is both comforting and refined. Topped with toasted pine nuts for a delightful crunch and served over delicate angel hair pasta, it makes for an impressive weeknight dinner or a special occasion meal. The sauce reduces perfectly to coat every bite, delivering a smooth texture and satisfying depth. It is quick to prepare but tastes like it took hours, making it an ideal choice for busy cooks who want restaurant-quality results at home.
Shrimp Casserole
Description
This elegant yet simple dish features succulent shrimp sauted in a rich, creamy lemon-garlic sauce with fresh spinach. The combination of buttery richness and bright citrus notes creates a sophisticated flavor profile that is both comforting and refined. Topped with toasted pine nuts for a delightful crunch and served over delicate angel hair pasta, it makes for an impressive weeknight dinner or a special occasion meal. The sauce reduces perfectly to coat every bite, delivering a smooth texture and satisfying depth. It is quick to prepare but tastes like it took hours, making it an ideal choice for busy cooks who want restaurant-quality results at home.Ingredients
Directions
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Preheat oven to 350F (175C).
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Spread pine nuts in a single layer on a baking pan and bake for 6-8 minutes, shaking the pan once or twice, until slightly browned and fragrant. Set aside to cool.
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In a large skillet, heat olive oil or butter over medium-high heat.
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Add shrimp and saut for about 30 seconds per side, or until just half cooked and pink. Remove shrimp to a warm plate and cover with foil to keep warm.
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In the same skillet, add white wine and use a wooden spoon to stir, loosening any browned bits from the bottom of the pan.
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Let the wine cook for 2 minutes to reduce slightly.
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Add heavy cream to the pan and let it cook for 3 minutes, stirring occasionally, to reduce and thicken slightly.
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Stir in lemon juice and remove the pan from heat.
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Return the pan to low heat and add the remaining cold butter, 1 tablespoon at a time, stirring until each piece has melted before adding the next to create a smooth emulsion.
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Add the shrimp back to the pan along with the fresh spinach.
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Cook, stirring gently, for 1-1/2 minutes or just until the spinach has wilted and the shrimp is cooked through.
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Stir in the breadcrumbs and season with salt and pepper to taste.
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Divide the cooked angel hair pasta between two warmed serving dishes or bowls.
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Spoon the shrimp and sauce mixture equally over the pasta.
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Sprinkle with the toasted pine nuts and serve immediately.
Nutrition Facts
- Amount Per Serving
- Calories 1053.5kcal
- % Daily Value *
- Total Fat 41.9g65%
- Saturated Fat 22.9g115%
- Cholesterol 414.0mg138%
- Sodium 4916.8mg205%
- Total Carbohydrate 106.3g36%
- Dietary Fiber 8.8g36%
- Sugars 4.0g
- Protein 56.9g114%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk if the sauce has thickened too much.
Substitutions: If you do not have white wine, you can substitute with chicken or vegetable broth, though the flavor will be less complex. Spinach can be replaced with kale or arugula for a different texture and flavor profile.
Tips: Do not overcook the shrimp, as they will become tough and rubbery. They are done when they turn pink and opaque. Toasting the pine nuts adds a crucial nutty flavor and crunch; watch them closely as they can burn quickly.
Variations: Add sliced mushrooms to the pan before the wine for an earthier flavor. For a spicier kick, add red pepper flakes or a dash of cayenne pepper to the sauce.
