Creamy Lemon Shrimp with Spinach

INGREDIENTS

• 1 lb. shrimp, peeled and deveined
• kosher salt
• Freshly ground black pepper
• 2 lemons
• 2 tbsp. butter
• extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 c. chopped onion
• 1/4 c. chicken broth
• 1/2 c. heavy cream
• 3 c. baby spinach
• 2 tbsp. Sliced scallions

DIRECTIONS

1. Dry shrimp with paper towels and season with salt and black pepper; set aside. Cut 1 lemon into wedges, set aside.
2. Meanwhile, in a large skillet over medium melt butter and 1 tablespoon olive oil; sauté with garlic and onions for 4 minutes. Add chicken broth, heavy cream, 1/2 teaspoon salt, and 1/2 teaspoon black pepper and bring to a boil; simmer for 5 minutes. Add zest and juice of remaining lemon, toss in shrimp and cook until pink, about 3 to 4 minutes.
3. After cooking shrimp, season with salt to taste. Add spinach and stir until wilted. Garnish with scallions and lemon wedges, serve immediately.

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