Rosemary and Garlic Shrimp is incredibly delicious and so easy to make. This quick and simple dish tastes like something you’d get at an expensive highfalutin’ restaurant. Definitely guest-worthy!
If your shrimp are frozen, quickly thaw them by placing in a colander and running them under cold tap water. The key to perfect shrimp is to not overcook them or they become rubbery and chewy. If you’re starting with pre-cooked shrimp, toss them in the already simmering sauce just until hot. If you’re starting with raw (deveined and shells completely removed), cook in the bubbling sauce until they’re all white with a good blush on them. Throw in the fresh spinach at the very end.
Rosemary & Garlic Shrimp
- 1 stick real butter
- 1 cup white wine
- 1 lb. shrimp, thawed, deveined, & shells removed
- About 10 cranks of Spice Islands Rosemary & Garlic Grinder, or to taste
- Salt & pepper, to taste
- Lemon juice, if desired, 1 tbsp. or so
- 2-3 handfuls of fresh spinach
- 1 lb. of spaghetti, angel hair, or linguine – cooked according to package directions
While cooking pasta, melt butter in a large skillet.
Add white wine.
Bring to a simmer then carefully add shrimp.
Stir in seasonings.
Once shrimp are white/pink and curled, toss in spinach and stir.
Add lemon juice, if desired.
Serve over a bed of pasta.
We love shrimp! Jimmie loves it best battered or breaded and deep fried, but I prefer shrimp cocktail. Or simply tossed with good herbs and spices then quickly sautéed. If you’re looking for more shrimp recipes, I have a few more here. The Cajun Shrimp & Grits recipe surprised all of us with how awesome it turned out! But don’t take my word for it, give it a try!
Happy eating! 😊