Ingredients
- 4 cups cauliflower
- 1 cup cherry tomatoes
- 3 ½ tbsp fresh basil
- 2 tbsp olive oil
- 1 ½ lbs shrimp
- 3 ½ tbsp butter
- 2 tsp minced garlic
- 4 cups spinach
- ½ cup cream
- ½ cup shredded parmesan cheese
- ½ lemon
Directions
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Step 1
Cut cauliflower into small florets. Slice cherry tomatoes in half. Finely chop basil.
In this recipe- 4 cups cauliflower
- 1 cup cherry tomatoes
- 3 ½ tbsp fresh basil
-
Step 2
In a skillet over medium-high heat, add olive oil. Add shrimp and season with a pinch of salt and pepper. Cook, stirring occasionally, until shrimp is firm and opaque, about 4 minutes. Remove shrimp and set aside. Add cauliflower and cook just until tender, 3 to 4 minutes more.
In this recipe- 4 cups cauliflower
- 2 tbsp olive oil
- 1 ½ lbs shrimp
-
Step 3
Reduce heat to medium and add butter. Once melted, add garlic and cook 1 minute. Add cherry tomatoes and spinach and cook, stirring, until spinach is wilted, about 4 minutes.
In this recipe- 1 cup cherry tomatoes
- 3 ½ tbsp butter
- 2 tsp minced garlic
- 4 cups spinach
-
Step 4
Stir in heavy cream, parmesan and basil. Cook until sauce is simmering and thick, about 3 minutes.
In this recipe- 3 ½ tbsp fresh basil
- ½ cup cream
- ½ cup shredded parmesan cheese
-
Step 5
Add shrimp back to skillet and toss just to combine. Stir in 2 tsp lemon juice just before serving.
In this recipe- 1 ½ lbs shrimp
- ½ lemon
Need a little help peeling and cleaning raw shrimp? Check out the link!