Sautéed Garlic Shrimp with Lemon Butter and Spinach

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Quick and flavorful garlic shrimp sautéed in a bright lemon butter sauce with fresh spinach makes a light and satisfying seafood dinner. This Mediterranean-inspired seafood recipe (low carb, gluten free), ready in about 18 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 220 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 8 min Serves 4 Mediterranean cuisine 220 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
3 tbsp unsalted butter
4 minced garlic cloves
2 tbsp fresh lemon juice
4 cups baby spinach leaves
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
2 tbsp chopped fresh parsley

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Instructions

Step 1: Heat 2 tbsp unsalted butter in a large skillet over medium-high heat until melted and foaming. Add 1 lb peeled and deveined large shrimp along with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes; sauté for 2-3 minutes on each side until shrimp are opaque and just cooked through.
Step 2: Push shrimp to the side of the skillet; add remaining 1 tbsp butter and 4 minced garlic cloves to the center. Sauté garlic for 30 seconds until fragrant but not browned.
Step 3: Add 4 cups baby spinach leaves and 2 tbsp fresh lemon juice to the skillet; toss everything together until spinach wilts, about 2 minutes.
Step 4: Remove from heat, sprinkle 2 tbsp chopped fresh parsley over the shrimp and spinach, and serve immediately.