Description
A rich and creamy seafood dish featuring succulent shrimp and fresh spinach cooked in a luscious crab cheese sauce, perfectly seasoned with Old Bay and garnished with parsley and lemon wedges. This stovetop meal is perfect for a flavorful main course that pairs wonderfully with rice, pasta, or crusty bread.
Ingredients
Scale
Shrimp & Vegetables
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 4 cups fresh spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
Creamy Crab Cheese Sauce
- 8 oz cream cheese (softened)
- ½ cup heavy cream
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon Old Bay seasoning
- 1 cup lump crab meat (picked over for shells)
Garnish
- Chopped parsley
- Lemon wedges
Instructions
- Cook the shrimp: Heat olive oil in a large skillet over medium heat. Add the peeled and deveined shrimp, seasoning them with salt and pepper. Cook each side for 2 to 3 minutes until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- Sauté garlic and spinach: In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Then add the fresh spinach and sauté for approximately 2 minutes, or until wilted.
- Make the creamy sauce: Reduce the heat to low, then stir in the softened cream cheese, heavy cream, shredded mozzarella, grated Parmesan, and Old Bay seasoning. Stir continuously until the sauce becomes smooth and creamy.
- Add crab meat: Gently fold in the lump crab meat, ensuring it is picked over for any shells. Continue cooking for another 2 to 3 minutes, allowing the crab meat to warm through without breaking up.
- Combine shrimp and sauce: Return the cooked shrimp to the skillet and stir carefully to coat them evenly with the creamy crab cheese sauce.
- Serve: Serve the dish hot, garnished with chopped parsley and fresh lemon wedges for a bright, fresh finish.
Notes
- This dish pairs wonderfully with rice, pasta, or crusty bread to soak up the creamy sauce.
- For a lighter version, substitute reduced-fat cream cheese and use half-and-half instead of heavy cream.
- Ensure crab meat is thoroughly checked for shells to prevent any surprises while eating.
- Adjust seasoning with more Old Bay or salt and pepper according to taste preference.
