Ingredients
Scale
- For the seafood and spinach:
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 lb shrimp, peeled and deveined
- 8 oz lump crab meat
- 4 cups fresh spinach
- Salt and pepper, to taste
- For the creamy sauce:
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp lemon zest
- ½ tsp smoked paprika
- Pinch of nutmeg (optional)
Instructions
- Cook the shrimp:
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side until they are pink and opaque. Season with salt and pepper. Remove the shrimp from the skillet and set aside.
- Prepare the creamy sauce:
- In the same skillet, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes until it turns light golden brown.
- Slowly whisk in the heavy cream until the sauce begins to thicken, about 3-4 minutes.
- Stir in the Parmesan cheese, lemon zest, smoked paprika, and a pinch of nutmeg (if using). Season with salt and pepper to taste.
- Add the spinach and seafood:
- Add the fresh spinach to the creamy sauce, stirring until it wilts, about 1-2 minutes.
- Gently fold in the cooked shrimp and crab meat, allowing the seafood to warm through for an additional 2-3 minutes.
- Serve:
- Serve the creamy shrimp and crab spinach warm, with a squeeze of lemon juice on top for extra brightness. This dish pairs well with crusty bread, pasta, or rice.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream.
- If using frozen shrimp, make sure they are fully thawed and patted dry before cooking.
- Add a pinch of red pepper flakes for a bit of heat.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: italian, American