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Creamy Shrimp & Spinach Protein Skillet - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds large shrimp, peeled and deveined (tails on or off)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 1/2 teaspoon crushed red pepper flakes (optional, to taste)
  • 3 cups fresh baby spinach, loosely packed
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1/2 cup half-and-half or heavy cream
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon fresh lemon juice, plus extra wedges for serving
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Optional: 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry) for a thicker sauce

Method
 

  1. Prep the shrimp: Pat the shrimp dry with paper towels. Season lightly with salt and pepper. Dry shrimp sear better and stay juicy.
  2. Build the base: Heat the olive oil and butter in a large skillet over medium heat. Add the onion with a pinch of salt and cook 3–4 minutes, until softened and translucent.
  3. Garlic and spice: Stir in the garlic, Italian seasoning, and red pepper flakes. Cook 30–60 seconds until fragrant. Don’t let the garlic brown.
  4. Wilt the spinach: Add the spinach and toss until just wilted, about 1–2 minutes. It will look like a lot at first but cooks down quickly.
  5. Deglaze: Pour in the broth. Scrape up any browned bits from the bottom of the pan—those add deep flavor.
  6. Make it creamy: Reduce heat to medium-low. Stir in the half-and-half (or cream) and Parmesan. Simmer gently 2–3 minutes, stirring, until smooth. If you prefer a thicker sauce, add the cornstarch slurry and simmer another minute until it coats the back of a spoon.
  7. Cook the shrimp: Add the shrimp in a single layer. Cook 2–3 minutes per side, just until they turn pink and opaque. Avoid overcooking—they’ll get rubbery fast.
  8. Finish with brightness: Stir in the lemon juice. Taste and adjust salt, pepper, and heat. A squeeze of extra lemon at the end wakes everything up.
  9. Garnish and serve: Sprinkle with fresh parsley. Serve hot over cooked pasta, rice, quinoa, or cauliflower rice. Spoon extra sauce over the top.