Ingredients
10
uncooked large shrimp, peeled, deveined
1/4
cup chopped fresh Italian parsley
3
tbsp olive oil, divided
2
tbsp fresh lemon juice, divided
5
tsp chopped fresh tarragon, divided
2
tsp minced peeled fresh ginger, divided
1/2
cup finely chopped shallots (about 2 large)
2
tbsp (1/4 stick) butter
1
6-ounce package baby spinach leaves
Directions
1.
Toss shrimp, parsley, 1 tablespoon oil, 1 tablespoon lemon juice, 3 teaspoons tarragon, and 1 teaspoon minced ginger in medium bowl. Sprinkle mixture with salt and pepper.
2.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté 5 minutes. Add shrimp mixture; sauté until shrimp are almost cooked through, about 3 minutes. Add butter and cream; bring just to simmer. Add remaining 1 teaspoon ginger. Season with salt and pepper. Set shrimp aside.
3.
Heat remaining 1 tablespoon oil in another large nonstick skillet over high heat. Add spinach and remaining 1 tablespoon lemon juice; sprinkle with salt and pepper. Toss until just wilted, about 25 seconds. Mound spinach in center of plates; surround with shrimp and sauce. Sprinkle shrimp with remaining 2 teaspoons tarragon; serve.
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