Garlic Shrimp with Lemon

Step 1

Pat the 1 lb shrimp dry with paper towels and season with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 2 minutes.

Step 2

Add the shrimp in a single layer and cook without stirring until they turn pink on the bottom, about 2 minutes. Flip and cook until just opaque, about 1 minute more. Transfer to a plate.

Step 3

Reduce heat to medium and add 4 tbsp butter and 4 minced garlic cloves. Cook, stirring, until garlic is fragrant but not browned, about 1 minute.

Step 4

Add the juice of 1 lemon and 2 tbsp parsley, scraping up any browned bits. Return the shrimp to the pan and toss to coat in the sauce, about 1 minute.

Step 5

In the same skillet, add the 4 cups spinach and cook until wilted, about 2 minutes. Season with salt and pepper.

Step 6

Toast the 4 bread slices until golden. Serve the shrimp and sauce over the spinach with the toast on the side.