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.
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