The Amalfi Coast Lemon Garlic Shrimp

There’s this little stretch of coastline in southern Italy I’ve never actually been to, but I swear I can taste it in this dish. It started one Wednesday when my daughter asked for “fancy shrimp” — her words, not mine — and I had exactly twenty minutes before soccer practice. I tossed some shrimp in a skillet with garlic, cherry tomatoes, and a squeeze of lemon, and something magical happened. The tomatoes burst into this silky sauce, the spinach wilted down perfectly, and my kids cleaned their plates without a single negotiation. Now it’s our go-to when we want something that feels like a vacation but takes less time than packing a suitcase.

Ingredients

• 1½ pounds large shrimp (16-20 count), peeled and deveined
• 2 tablespoons extra virgin olive oil
• 1 tablespoon ghee or unsalted grass-fed butter
• 6 cloves garlic, thinly sliced
• 1 pint cherry tomatoes, halved
• ¼ cup dry white wine (or chicken broth)
• 3 cups fresh baby spinach
• Juice of 1 large lemon (about 3 tablespoons)
• Zest of 1 lemon
• ¼ teaspoon red pepper flakes
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons fresh basil, chiffonade
• 1 tablespoon fresh parsley, chopped

Instructions

1. Season the shrimp: Pat the shrimp dry with paper towels and season with salt, pepper, and half the lemon zest. Set aside.
2. Sear the shrimp: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and just cooked through. Transfer to a plate immediately — do not overcook.
3. Build the sauce: In the same skillet, add the remaining tablespoon of olive oil and the ghee over medium heat. Add the sliced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant but not browned.
4. Burst the tomatoes: Add the cherry tomatoes cut-side down and cook for 3-4 minutes until they begin to soften and release their juices. Press gently with a wooden spoon to help them along.
5. Deglaze and simmer: Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes until slightly reduced.
6. Wilt the spinach: Add the baby spinach in handfuls, tossing with tongs until just wilted, about 1-2 minutes.
7. Finish the dish: Return the shrimp to the skillet and toss everything together gently. Remove from heat, sprinkle with the remaining lemon zest, fresh basil, and parsley.
8. Serve: Plate immediately and serve with crusty bread, over rice, or alongside roasted potatoes. Squeeze extra lemon wedges over the top if desired.

Tips

• Don’t skip patting the shrimp dry — moisture is the enemy of a good sear.
• Pull the shrimp from the skillet as soon as they turn pink. They’ll finish cooking when you toss them back into the hot sauce.
• For a dairy-free version, skip the ghee and use an extra tablespoon of EVOO instead.
• This pairs beautifully with cauliflower rice for a lighter, low-carb meal.
• Frozen shrimp work great — just thaw completely and pat very dry before seasoning.