About the Recipe
Ingredients
1-pound large shrimp, peeled and deveined
1 10ounce bag fresh spinach
2 TBSP Garcia Essential olive oil
2 cloves chopped garlic
1/4 cup dry white wine
1/4 tsp chili flakes (optional)
Preparation
Preparation
In a medium skillet, add one TBSP olive oil and heat until simmering
In a separate bowl, combine shrimp, 1 TBSP olive oil, chili flakes, and chopped garlic. Toss lightly until the shrimp are thoroughly coated.
Add shrimp to hot skillet, quickly sauteing until they are cooked and opaque in color. Pour in white wine until bubbling and to deglaze the skillet, scraping the delicious brown bits on the bottom of the skillet.
Remove shrimp and place in a small bowl. Cover to keep warm.
In the same skillet, add in the final half TBSP of olive oil and toss in the spinach. Quickly stir until the leaves are wilted. Toss shrimp back in briefly, then plate on a small serving dish.