Shrimp With Shallot-Tarragon Sauce On Wilted Spinac

Name: Shrimp With Shallot-Tarragon Sauce On Wilted Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 uncooked large shrimp, peeled, deveined; 1/4 cup chopped fresh Italian parsley; 3 tablespoons olive oil, divided; 2 tablespoons fresh lemon juice, divided; 5 teaspoons chopped fresh tarragon, divided; 2 teaspoons minced peeled fresh ginger, divided; 1/2 cup finely chopped shallots (about 2 large); 2 tablespoons (1/4 stick) butter; 2 tablespoons whipping cream; 1 6-ounce package baby spinach leaves

Servings: persons

1
Toss shrimp, parsley, 1 tablespoon oil, 1 tablespoon lemon juice, 3 teaspoons tarragon, and 1 teaspoon minced ginger in medium bowl. Sprinkle mixture with salt and pepper.
2
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; saute 5 minutes. Add shrimp mixture; saute until shrimp are almost cooked through, about 3 minutes. Add butter and cream; bring just to simmer. Add remaining 1 teaspoon ginger. Season with salt and pepper. Set shrimp aside.
3
Heat remaining 1 tablespoon oil in another large nonstick skillet over high heat. Add spinach and remaining 1 tablespoon lemon juice; sprinkle with salt and pepper. Toss until just wilted, about 25 seconds. Mound spinach in center of plates; surround with shrimp and sauce. Sprinkle shrimp with remaining 2 teaspoons tarragon; serve.

438

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 10 ingredients. The key ingredients include: 10 uncooked large shrimp, peeled, deveined, 1/4 cup chopped fresh Italian parsley, 3 tablespoons olive oil, divided, 2 tablespoons fresh lemon juice, divided, and more.

Yes, Shrimp With Shallot-Tarragon Sauce On Wilted Spinach 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 With Shallot-Tarragon Sauce On Wilted Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions