Ingredients
3 tablespoons extra-virgin olive oil, divided
6 medium cloves garlic, sliced, divided
1 pound spinach
¼ teaspoon salt plus 1/8 teaspoon, divided
1 ½ 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
8 ingredients
Step 1
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.
Step 2
Add spinach and 1/4 teaspoon salt and toss to coat.
Step 3
Cook, stirring once or twice, until mostly wilted, 3 to 5 minutes.
Step 4
Remove from heat and stir in lemon juice. Transfer to a bowl and keep warm.
Step 5
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.
Step 6
Add shrimp, crushed red pepper and the remaining 1/8 teaspoon salt; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes more.
Step 7
Serve the shrimp over the spinach, sprinkled with lemon zest and parsley.
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