Creamy Garlic Butter Shrimp Piccata

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  Unsalted Butter(15g)
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  Garlic(360g)
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  Shrimp(454g)
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  Olive oil(15g)

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

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  Shallot
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  Wine, White, Dry(120g)
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  Cream, Heavy Whipping(360g)
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  1 pinch salt (to taste)
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  1 pinch pepper (to taste)
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  Spinach(720g)
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  Parmesan Cheese(120g)

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

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  Cornstarch(5g)
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  Parsley, Fresh(60g)
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  Lemon Juice, Fresh(30g)
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  Capers, Canned, Drained(60g)
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  4 lemon slices (to serve)
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  1 Pinch Fresh Parsley (Extra, Chopped To Garnish)

Instructions

1. 1Pat the shrimp dry with paper towels. Dust lightly with cornstarch on both sides. Mince the garlic and shallot; set aside.
2. 2Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter foams, add the shrimp in a single layer and cook 2 minutes per side until opaque and firm to the touch. Transfer to a clean bowl.
3. 3Add the remaining butter to the skillet. Add the shallot and garlic, cooking 1–2 minutes over medium heat 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, add the heavy cream, and stir 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 until melted and fully incorporated, about 1 minute.
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 and cohesive.
7. 7Remove from heat. Divide evenly into 4 airtight containers while hot, then cool to room temperature before sealing and refrigerating.