Pecan Free Garlic Shrimp Skillet

Total time25 min

Prep time10 min

Cook time15 min

4.8

(29)

This one-pan wonder is weeknight cooking at its absolute best — juicy, golden-seared shrimp nestled in a bright, garlicky sauce with burst cherry tomatoes and wilted spinach. The whole thing comes together in a single skillet, which means big flavor and minimal cleanup. A touch of turmeric gives the shrimp a warm, golden hue while the lemon juice lifts everything at the finish, keeping the dish fresh and lively rather than heavy. Tree nut concerns are completely off the table here — every ingredient is straightforward, whole-food, and easy to verify at a glance. The technique is simple but smart: searing the shrimp first, then building the sauce in the same pan so nothing goes to waste. Serve it straight from the skillet with a few lemon wedges and a scatter of fresh parsley, and it looks like something you'd order at a coastal restaurant.

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Ingredients

4 servings

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
3 tbsp extra-virgin olive oil, divided
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes
6 cloves garlic, thinly sliced
1 pint (10 oz) cherry tomatoes, halved
3 cups baby spinach, loosely packed
2 tbsp fresh lemon juice
¼ tsp ground turmeric

For serving

2 tbsp fresh parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Pat the shrimp dry with paper towels, then toss in a bowl with 1 tbsp of the olive oil, the salt, black pepper, and turmeric until evenly coated.
2
Heat the remaining 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 1/2 to 2 minutes, until the undersides are pink and opaque. Flip with tongs and cook for 1 minute more, until the shrimp are pink and opaque throughout with no translucent gray at the center. Transfer to a plate.

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