Bobbe’s Garlic Shrimp with Fresh Peas, Spinach & Tomatoes

I made this for dinner last night. It’s easy, healthy and takes very little time. Perfect week night meal!

NOTE: Today is your lucky day! I am sparing you a lengthy explanation about what I think about this recipe! The ONLY thing important to know is that my measurements for butter and olive oil are complete approximations. I tend to be very heavy handed with butter and this recipe can take it!

Garlic Shrimp with Fresh Veggies.

Ingredients
Half stick of butter (or MORE!)
4-5 TBSP (or 6 or 7 see my note above) olive oil
3 Tbsp chopped garlic
1-2 lbs raw shrimp (peeled & deveined) We like the Argentinian Red Shrimp from Trader Joe’s (find it in the frozen aisle)
1 package fresh English peas (Kroger has them now)
2 cups cherry or grape tomatoes (keep them whole)
4-5 cups fresh spinach
Salt & pepper to taste

Optional: Angel hair pasta (I used @ 1/4 of box, but use however much you want or leave it out)

Assemble your cast of characters

Instructions

Thaw and dry the shrimp well. Place in a ziplock bag with enough olive oil to coat it (not drown it) and the fresh garlic. Be sure and mix it around so the shrimp is evenly coated with the garlic. Let this sit on the counter while you’re sautéing the vegetables.

Boil and drain the pasta making sure to reserve one cup of the cooked pasta water. (Put a lid on it to help it stay a little warm while you continue to work.)

Place your skillet over medium heat, heat 2 Tbsp butter and 2 Tbsp olive oil, then add the peas and whole tomatoes. Add about 1/2 teaspoon of pepper. Sauté for about 6-8 minutes, then add in half the spinach stirring constantly until the spinach wilts and turns bright green. Remove everything from the pan and set aside. (You will add it back after the shrimp is cooked.)

Put the pan back on the heat, add another pat of butter, let it melt, then dump in the shrimp. Spread it evenly over the pan, sauté for a couple of minutes, turn the shrimp over and continue sautéing until the shrimp is opaque. (About another minute) Quickly add the vegetables back to the pan along with the remaining raw spinach. Turn the spinach until almost cooked, then remove the pan from the heat and slowly add in the pasta. (Use the pasta water to help incorporate it.)

Poof. You’re a genius!

This is how it looks towards the end. You want some of the spinach to stay super green and just barely cooked.