This is a quick and flavorful dish that can be served alone or even as a sauce over another fish, such as tuna or sea bass.
4 to 5 tablespoons extra virgin olive oil
Pinch of red pepper flakes
12 medium shrimp, shells removed, cleaned and deveined
1/2 small clove garlic, minced
2 to 3 tablespoons dry white wine (One.6 Chardonnay used in nutritional counts)
1 bag (10 ounces) fresh spinach
1 tablespoon Italian (flat leaf) parsley, stems removed and chopped
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)
1. Put the oil and the red pepper flakes in a large skillet over high heat for about 30 seconds, until the oil is hot but not smoking.
2. Cook the shrimp until they begin to turn pink on one side, about one minute. Turn the shrimp so they cook on the other side and sautï¿½ the garlic for about 15 seconds, until it starts to turn golden.
3. Add the wine and cook for about 30 seconds. Cook the spinach for about one minute, until the leaves begin to wilt and the shrimp are completely pink on the outside and opaque on the inside. Sprinkle with the parsley.
4. Remove from the heat, season with salt and pepper, and transfer to a warm serving plate.
Makes two entrï¿½e or four side dish or appetizer servings.
Per (6 shrimp and 3/4-cup spinach) serving: 16.05g carbs, 6.82g dietary fiber, 10.80g, protein, 35.65g total fat, 54.72mg cholesterol, 862.17mg sodium, 429.03 calories