Walnut Free Garlic Shrimp Skillet

Total time25 min

Prep time10 min

Cook time15 min

4.8

(29)

Weeknight dinners don't get much more satisfying than a sizzling skillet packed with plump, golden-edged shrimp, jammy cherry tomatoes, and wilted spinach. The shrimp get a quick toss in olive oil, turmeric, and black pepper before hitting a screaming-hot pan, which means they develop that gorgeous pink crust in just a couple of minutes. Sliced garlic goes in next, coaxing out deep, fragrant flavor without any risk of hidden nut-based sauces or seasonings that can sneak into restaurant versions of dishes like this. Cherry tomatoes break down into a light, glossy pan sauce that clings to every bite, while a squeeze of fresh lemon at the end keeps everything bright and lively. It's the kind of recipe that looks and tastes far more impressive than the effort involved, making it just as fitting for a casual Tuesday as it is for company. Serve it straight from the skillet with lemon wedges and a scatter of fresh parsley, and dinner is genuinely done.

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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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