How to Make It
1. Sear the shrimp
Heat a large skillet over medium heat and add the olive oil and butter. Once the butter is melted and gently foaming, add the shrimp in a single layer. Season with salt and pepper and sauté for 2–3 minutes per side, just until the shrimp turn pink, opaque, and slightly curled. Avoid overcooking, as shrimp can become rubbery. Transfer the shrimp to a plate and set aside.
2. Build the flavor
In the same skillet, add the minced garlic and cook for about 30 seconds, stirring constantly until fragrant but not browned. Add the halved tomatoes and sauté for 3–4 minutes, allowing them to soften and lightly blister. As they cook, they’ll release juices that deglaze the pan and enrich the sauce.
3. Wilt the spinach
Add the baby spinach to the skillet, stirring gently until it wilts down, about 1–2 minutes. The spinach should be just tender and vibrant green, adding freshness without watering down the sauce.
4. Make it creamy
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