Fast seafood dinners
Shrimp Recipes: 15-Minute Garlic Butter Shrimp and Greens
Cook juicy garlic butter shrimp with spinach or any quick-wilting greens in 15 minutes for a fast dinner that uses what is already open.
- TIME
- 15 min
- SERVES
- 4
Shrimp recipes are weeknight gold because the main ingredient cooks in minutes. This garlic butter version makes room for spinach, chard, kale, or the last tender greens in the drawer and can land on rice, pasta, toast, or yesterday’s grains.
Avoid overcooked shrimp
Use a wide, hot pan and give the shrimp room. Remove each one as soon as the flesh is pearly and opaque, then return them only long enough to pick up the lemony garlic butter. The residual heat keeps cooking them after the pan leaves the stove.
Change the base, not the method
Serve over leftover rice reheated until steaming, toss with pasta and a splash of pasta water, or spoon onto toast. Broccoli florets or thin asparagus can replace the greens if they are cooked for a few minutes before the garlic goes in.
Thaw frozen shrimp safely in the refrigerator or under cold running water, never on the counter.
From fridge to table
How to make it
- 01
Pat the shrimp dry and season with salt and black pepper.
- 02
Heat a wide skillet over medium-high heat. Add the oil and 1 tablespoon butter.
- 03
Add the shrimp in one layer and cook for 1 to 2 minutes per side, just until pearly and opaque. Transfer to a plate.
- 04
Lower the heat to medium. Add the remaining butter, garlic, and pepper flakes and cook for 30 seconds.
- 05
Add the greens and toss until just wilted, adding a splash of water for sturdy kale or chard.
- 06
Return the shrimp and any juices to the pan. Add lemon zest and juice, toss for 30 seconds, and serve immediately.
