If you’d like a quick, delicious sauce that can go over almost anything: fish, rice, pasta or eaten alone, you’ll love this one.

It’s a variation on the classic scampi sauce. Did you notice I didn’t say shrimp scampi? That’s because shrimp is inherent in scampi and if I said shrimp scamp I’d actually be saying shrimp shrimp scampi…just a little culinary trivia.

This version is made with spinach so it’s extra healthy. And if you don’t eat shrimp, leave it out and enjoy this quick saute for something flavorful in mere minutes.

Ingredients (feeds 2)

1 dozen medium to large shrimp (cleaned and deveined)

8 oz (226.8 g) spinach (cleaned and dry)

1/2 cup (125 ml) extra virgin olive oil

1/2 cup chicken or vegetable broth

Splash of white wine

1 medium garlic clove – finely chopped

Pinch of red pepper flakes



Place a medium saute pan over medium/high heat. Add oil and heat until hot but not smoking

Add shrimp and cook on one side for about a minute or until the underside begins to turn pink and turn.

Add garlic and pepper flakes and cook for a few moments, just until the garlic begins to color. Add wine, reduce heat and remove shrimp from the pan as soon as the other side turns pink.

Add broth and allow the sauce to reduce for a minute or two.

Add the spinach and cook just until the spinach wilts.

Add the shrimp back in the pan, toss and serve.

Note: if you like a slightly thicker, creamer sauce, add a tablespoon or two of flour after you remove the shrimp and before you add the broth. Whisk the flour into the sauce, then add the broth and let the sauce simmer and reduce. If too thick, add a bit more broth.

A few weeks ago I posted a recipe for wild rice cakes and showed this photo of scampi served over these delicious cakes. Now you have the recipe for both the sauce and the cakes, and so you see,  the variations for this sauce are many. In the photo below, I didn’t include spinach, but now you can if you like.



Now, back to you.

Was this recipe helpful?

If so, how’ll you plan on using it?

Leave your comments and questions below. I love hearing from you.

  1. Roni Agress May 8, 2014 at 5:05 pm - Reply

    Chef Silvia-this looks great! I am going to try it tonight and I know my family will LOVE it!

  2. chefsilvia May 8, 2014 at 5:26 pm - Reply

    Roni I’m so glad. Come back here if you like and let us know how it turns out.

  3. Glenna McNally May 8, 2014 at 9:06 pm - Reply

    Would love your recipe for wild rice cakes – fits right into my diet plan –

    • chefsilvia May 9, 2014 at 3:55 am - Reply

      Your wish is at your fingertips Glenna. There’s a link to the rice cake recipe in the post. They’re crazy good and easy to make. Thank you for your comment.

  4. Sarah Koszyk May 9, 2014 at 1:54 am - Reply

    Mouthwatering! And it looks so simple to make! I love how easy it is. Those wild rice cakes look amazing too! This is a great dish to make when you’re tired and hungry and want to eat right away. Thanks for the quick and delicious recipe, Silvia!

    • chefsilvia May 9, 2014 at 3:53 am - Reply

      Yes, sometimes you just want something fast but one should never have to compromise on great taste and good nutrition. Thanks for your comment Sarah. Try the rice cakes too. They’re easy, versatile, and I have step by step photos on that one.

  5. nichole May 9, 2014 at 5:09 pm - Reply

    Silvia this recipe is the Bomb girl, being super easy to make, doesn’t hurt either!

  6. Melissa May 14, 2014 at 1:48 pm - Reply

    These look amazing Silvia! I love how you use variations of those rice cakes! They add such a great look to the dishes.

    My husband is going to see this recipe and be pushing for me to make it ;-) Thanks for continuing to inspire me with your wonderful recipes!

  7. april August 22, 2014 at 7:42 am - Reply

    oh my goodness, silvia – does this look mouthwateringly delicious! :) thank you for the recipe.(and how funny about the redundancy of “shrimp scampi” – i had no idea.)

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