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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shrimp and Spinach Scampi with Mushrooms Recipe

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This recipe for Shrimp and Spinach Scampi with Mushrooms is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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