Categories: Dinners

Ingredients

• 1 tbsp olive oil
• 2 tsp olive oil
• pepper
• salt
• 1/8 tsp red-pepper flakes
• 3 garlic cloves, thinly sliced
• 2 tbsp fresh lemon juice
• 6 plum tomoatoes, cored, halved lenghtwise, and sliced 1/2 inch thick
• 1 1/2 to 2 lbs shrimp, peeled, deveined, and tails removed
• 2 tbsp fresh parsley, chopped
• 1 bag fresh spinach

Directions

1. In a large nonstick skillet, heat 1 tbsp oil over high heat. Swirl to coat pan. Season shrimp with salt and pepper. Add half the shrimp to the pan, cook until opaque throughout, 3 to 4 mins. Transfer to a plate, repeat with remaining 2 tsp oil and shrimp. Meanwhile, boil water for spinach and cook spinach.

2. Reduce heat to medium, add garlic and red-pepper flakes. Stir in tomatoes, cook until they begin to break down, 4 to 6 mins. Season with salt.

3. Return shrimp and any accumulated juices to pan. Add parseley and lemon juice, toss to coat. Serve over the spinach.

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