Shrimp Copobianco Recipe

Name: Shrimp Copobianco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fresh baby spinach leaves, packed; 2 lbs large shrimp; ½ cup pine nuts; 1 medium red onion; 6 roma tomatoes; 3 small zucchini; 2 garlic cloves; 4 sprigs fresh rosemary; salt; white pepper; extra virgin olive oil, for sauteing

Servings: persons

1
Preheat the oven to 300F.
2
Thoroughly wash the spinach, if needed.
3
Peel the shrimp, leaving the tail and last section on.
4
Place the pine nuts on a baking sheet and toast in the oven 10-12 minutes or until golden brown.
5
Halve the onion.
6
Peel and very thinly slice.
7
Remove the stems from the tomatoes and coarsely chop into 1 1/2 inch pieces.
8
Trim the ends of the zucchini, cut in half, and then into julienne strips.
9
Remove the rosemary from the stems and coarsely chop.
10
Peel, crush, and finely chop the garlic.
11
Heat a 12 inch frying pan over high heat.
12
Add a tablespoon of olive oil and the sliced onions.
13
Saute the onions 4 minutes until they begin to brown slightly and soften.
14
Add the zucchini and tomatoes, then quickly saute for about 2 minutes until the vegetables begin to render their liquids.
15
Season to taste with salt and pepper and remove to a warm platter.
16
Return the frying pan to high heat;add another tablespoon of olive oil.
17
Saute the spinach leaves with the garlic for about one minute or until the leaves are wilted and the garlic has released its flavors.
18
Season to taste with salt and pepper and add to the vegetables on the platter.
19
Return the frying pan to high heat.
20
Add a tablespoon of olive oil and quickly saute the shrimp and rosemary.
21
Shake the pan so they cook quickly and uniformly.
22
When the shrimp are pink and opaque, after 2-3 minutes, season to taste and transfer to the platter of vegetables.
23
Sprinkle with pine nuts and serve immediately.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups fresh baby spinach leaves, packed, 2 lbs large shrimp, ½ cup pine nuts, 1 medium red onion, and more.

Yes, Shrimp Copobianco falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Copobianco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions