Creamy Garlic Butter Shrimp Piccata

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  1 tbsp Unsalted Butter
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  6 Garlic(18g)
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  1 lbs Shrimp
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Shallot(30g)
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  0.5 cup Wine, White, Dry
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  1.5 cup Cream, Heavy Whipping
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  1 1 pinch salt (to taste)
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  1 1 pinch pepper (to taste)
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  3 cup Spinach
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 tsp Cornstarch
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  4 tbsp Parsley, Fresh
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  2 tbsp Lemon Juice, Fresh
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  4 tbsp Capers, Canned, Drained
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  4 4 lemon slices (to serve)
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  1 1 Pinch Fresh Parsley (Extra, Chopped To Garnish)

Instructions

1. 1Pat the shrimp dry with paper towels and dust lightly with cornstarch on both sides. Mince the garlic and shallot; set aside.
2. 2Heat the olive oil and butter in a large skillet over medium-high heat until the butter foams. Add the shrimp in a single layer and cook 2 minutes per side over medium-high heat until opaque and firm to the touch. Transfer to a clean bowl.
3. 3Add the remaining butter to the skillet over medium heat. Add the shallot and garlic, cook 1–2 minutes until fragrant and softened, stirring frequently.
4. 4Pour in the white wine and scrape the bottom of the pan with a wooden spoon to release browned bits. Simmer 3–4 minutes over medium-high heat until the liquid reduces to about half its original volume.
5. 5Reduce heat to medium-low and add the heavy cream, stirring gently. Bring to a low simmer, stirring occasionally, for 2–3 minutes until slightly thickened. Add the spinach in batches and stir until completely wilted, about 2 minutes total. Stir in the grated Parmesan for 1 minute until melted and fully incorporated.
6. 6Return the shrimp to the skillet. Stir in the lemon juice, capers, and fresh parsley. Cook 1 minute over medium-low heat until the shrimp is heated through and the sauce is creamy.
7. 7Remove from heat and divide evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating. Garnish with fresh parsley and lemon slices when serving.