"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Shrimp and Spinach Scampi with Mushrooms Recipe

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This recipe for Shrimp and Spinach Scampi with Mushrooms, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Marie Smith
Added: Monday, October 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. olive oil, divided
1 lb. sliced baby portabello mushrooms
10 oz baby spinach
1 lb. large raw shrimp, peeled
5 garlic cloves, minced
1/2 c. dry white wine
1/2 c. chicken broth
2 T. lemon juice
1 T. butter
2 T. chopped Italian parsley

Directions:
Directions:
Heat 1 tsp. of oil in a large skillet over med. heat. Add mushrooms and saute until soft, about 5 min. Stir in the spinach and cover. Cook until the spinach is slightly wilted. Remove from the pan and set aside.
Heat the remaining 1 tsp. of oil over med heat. Add the shrimp and cook 1 min or until pink. Add the garlic and cook 1 min. Stir in the wine, chicken broth, pepper, and lemon juice. Bring to a simmer and cook another minute. Add butter and parsley, stirring until melted. Spoon the shrimp and sauce over the spinach and mushrooms. Serve over pasta or rice.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I make this often. Serve with Italian bread to soak up the garlicky scampi juices.

 

 

 

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