INGREDIENTS
1 lb. shrimp, peeled and deveined
kosher salt
Freshly ground black pepper
2 lemons
2 TBSP. butter
Extra-virgin olive oil
3 garlic cloves, minced
1/2 cup chopped onion
1/4 cup chicken broth
1/2 cup heavy cream
3 cups baby spinach
2 TBSP. Sliced scallions
DIRECTIONS
Dry shrimp with paper towels and season with salt and black pepper. Set aside.
Cut 1 lemon into wedges, set aside.
In a large skillet over medium heat, melt butter and 1 TBSP of olive oil.
Sauté garlic and onions for 4 minutes.
Add chicken broth, heavy cream, 1/2 tsp. salt, and 1/2 tsp. black pepper. Bring to a boil and simmer for 5 minutes.
Add zest and juice of remaining lemon, toss in shrimp and cook until pink, about 3 to 4 minutes.
After cooking shrimp, season with salt to taste.
Add spinach and stir until wilted.
Garnish with scallions and lemon wedges.
Serve immediately.
