Sautéed Garlic Butter Shrimp with Spinach and Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent shrimp quickly sautéed in garlic butter with fresh spinach and cherry tomatoes, perfect for a fast and flavorful dinner. This mediterranean-inspired seafood (low carb) ready in about 17 minutes pairs large shrimp, peeled and deveined, unsalted butter, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 7 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp unsalted butter in a large skillet over medium-high heat until melted and hot but not smoking.
  2. Step 2: Add 5 minced garlic cloves and 1/4 tsp red pepper flakes to the skillet, sautéing for 30 seconds until fragrant — do not let garlic brown.
  3. Step 3: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer, sprinkle with 1/2 tsp salt and 1/2 tsp black pepper, and cook for 2 minutes on one side until pink and opaque on the edges.
  4. Step 4: Flip the shrimp, add 1 pint halved cherry tomatoes and 5 cups fresh baby spinach, cook for another 2-3 minutes until shrimp are fully opaque and spinach is wilted.
  5. Step 5: Stir in 1 tbsp unsalted butter and 2 tbsp fresh lemon juice, tossing everything together to coat and warm through.
  6. Step 6: Remove from heat, garnish with 2 tbsp chopped fresh parsley and serve immediately.

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Frequently asked questions

How long does Sautéed Garlic Butter Shrimp with Spinach and Tomatoes take to make?

Total time is about 17 minutes (10 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Garlic Butter Shrimp with Spinach and Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Sautéed Garlic Butter Shrimp with Spinach and Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Garlic Butter Shrimp with Spinach and Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Garlic Butter Shrimp with Spinach and Tomatoes low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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