# Creamy Garlic Shrimp with Spinach (10-Minute) 4 portions · US measures · unverified · 5 min publisher preparation · 15 min Creamy Garlic Shrimp with Spinach, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Prepare the ingredients as listed. Follow the source order in the method; branches join only at the final operation.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
1 tbsp unsalted butterdivided (or ghee, or olive oil)	Season shrimp; cook in one-quarter butter 2–3 min to opaque; reserve.	Return shrimp 1 min; garnish and serve.
1 ½ lb medium shrimppeeled and deveined · (700g) is the source parenthetical; original US quantity controls.
to taste Kosher salt and freshly ground black pepperto taste · Unquantified in source; use to taste or as optional garnish as stated.
5 count garlicminced	After shrimp is reserved, cook onion/garlic 1 min then tomatoes 1 min; reduce stock/hot sauce 1–2 min, stir remaining butter, spinach and cream.
½ count onionminced
½ cup sundried tomatoeschopped
¼ cup chicken stock or veggie broth(60ml) is the source parenthetical; original US quantity controls.
1 tsp hot sauce of your choice(we used Sriracha)
2 cup chopped spinach(or baby spinach)
1 cup heavy whipping cream or(coconut cream)
3 tbsp unsalted butterdivided (or ghee, or olive oil)
2 tbsp chopped fresh parsleyfor garnish
to taste Crushed red chili pepper flakesoptional · Unquantified in source; use to taste or as optional garnish as stated. Optional; excluded or included as stated in the publisher nutrition.

## Ingredients - 4 tbsp unsalted butter — divided (or ghee, or olive oil) - 1 ½ lb medium shrimp — peeled and deveined. (700g) is the source parenthetical; original US quantity controls. - to taste Kosher salt and freshly ground black pepper — to taste. Unquantified in source; use to taste or as optional garnish as stated. - 5 count garlic — minced - ½ count onion — minced - ½ cup sundried tomatoes — chopped - ¼ cup chicken stock or veggie broth. (60ml) is the source parenthetical; original US quantity controls. - 1 tsp hot sauce of your choice. (we used Sriracha) - 2 cup chopped spinach. (or baby spinach) - 1 cup heavy whipping cream or. (coconut cream) - 2 tbsp chopped fresh parsley — for garnish - to taste Crushed red chili pepper flakes — optional. Unquantified in source; use to taste or as optional garnish as stated. Optional; excluded or included as stated in the publisher nutrition. ## Equipment - Stovetop and large skillet - Knife and cutting board - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Season peeled shrimp with salt and pepper. Heat one-quarter of the butter over medium-high heat and cook shrimp for 2–3 minutes, until opaque; reserve. 2. **Step 2.** Stir onion and garlic in the pan for 1 minute, then tomatoes for another minute. Add stock and hot sauce, boil, and simmer for 1–2 minutes to reduce by half. 3. **Step 3.** Stir remaining butter into the sauce gradually. Add spinach and cream; allow spinach to wilt. 4. **Step 4.** Return shrimp for about 1 minute without overcooking. Finish with parsley and optional chili flakes. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk, shellfish. Check product labels and cross-contact. ## First-cook checks and limits - The publisher lists 331 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Creamy Garlic Shrimp with Spinach (10-Minute)](https://www.eatwell101.com/creamy-garlic-spinach-shrimp-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-creamy-garlic-shrimp-with-spinach-10-minute/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.