Scampi with Mushrooms and Spinach

Method

• Scampi with Mushrooms and Spinach: Step-by-Step Method
• Pat the shrimp dry with paper towels and season both sides lightly with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Add the sliced mushrooms to the hot skillet; sauté, stirring occasionally, until golden and their liquid has evaporated (about 5-6 minutes).
• While mushrooms cook, mince the garlic and chop the parsley; set aside.
• Remove the mushrooms from the skillet and set them aside on a plate.
• Add the remaining 1 tablespoon olive oil to the skillet; when hot, add the shrimp in a single layer.
• Cook shrimp for 1-2 minutes per side, just until opaque and pink; do not overcook.
• Remove shrimp and set aside with the mushrooms.
• Lower heat to medium; add the butter to the skillet and let it melt.
• Add the minced garlic and red pepper flakes to the melted butter; sauté for 30 seconds until fragrant, stirring constantly.
• Pour in the white wine and lemon juice; bring to a simmer, scraping up any browned bits from the bottom with a spoon.
• Allow the sauce to reduce for 2-3 minutes until slightly thickened.
• Add the baby spinach to the skillet; toss until just wilted (about 1 minute).
• Return cooked shrimp and mushrooms to the skillet; stir gently to coat with the sauce and warm through for 1-2 minutes.
• Taste and adjust seasoning with a pinch of salt and pepper if needed.
• Sprinkle chopped fresh parsley over the finished dish.
• To serve, divide among warm plates, ensuring a balance of shrimp, mushrooms, and spinach in each portion.
• For elegant plating, mound wilted spinach in the center, arrange shrimp and mushrooms around, and drizzle extra sauce over the top.
• Serve immediately, ideally with lemon wedges on the side for added brightness.