Best 8 Shrimp And Spinach Soup With Roasted Garlic Recipes

CREAMY PARMESAN AND SPINACH SHRIMP

Steps:

• Sprinkle shrimp with basil, season lightly with salt and pepper and toss.
• Melt 1 Tbsp butter in a 12-inch non-stick skillet over medium-high heat.
• Add shrimp in a single layer and cook until bottom is pink, then flip and cook opposite side of shrimp until cooked through and pink, about 3 minutes total.
• Transfer shrimp to a plate then melt remaining 1 Tbsp butter in same skillet over medium heat.
• Add garlic and saute until just lightly golden brown, about 30 seconds then pour in chicken broth.
• Add spinach and stir and cook until it starts to wilt, about 1 minute.
• Stir in cream and cornstarch mixture and cook, stirring constantly, until mixture starts to simmer and thicken slightly, about 2 minutes.
• Stir in parmesan cheese and cook until cheese has melted, season lightly with salt if needed.
• Remove from heat and toss in shrimp. Serve over spaghetti or spaghetti squash if desired.
• Recipe source: Cooking Classy

GARLIC & HERB ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
• Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

SAUTEED SHRIMP WITH SPINACH

Steps:

• Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
• Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

GARLIC SOUP WITH SHRIMP

Steps:

• Combine olive oil and garlic in a deep skillet or broad saucepan and turn heat to medium. Sprinkle cloves lightly with salt and pepper, and cook, turning occasionally, until they are tender and lightly browned all over, about 10 minutes; lower heat if they seem to be browning too quickly. Remove garlic with a slotted spoon.
• Turn heat to low and add bread (in batches, if necessary); cook on each side until nicely browned, about 4 minutes total. Remove bread, add stock and raise heat to medium high.
• When stock is nearly boiling, add shrimp and salt and pepper to taste. Cook until shrimp are pink, about 4 minutes. Place a piece of bread and some garlic cloves in each of 4 bowls; then ladle in a portion of soup and shrimp. Sprinkle with parsley and serve.

WILTED SPINACH WITH ROASTED GARLIC

Steps:

• Preheat oven to 400°F. Place garlic on foil; drizzle with 1 tablespoon oil. Wrap garlic in foil; roast until soft, about 20 minutes.
• Heat remaining 3 tablespoons oil in large pot over medium-high heat. Add spinach and garlic with oil from foil packet. Sauté until spinach is wilted, about 2 minutes. Season with salt and pepper. Transfer spinach to bowl and serve.

SPINACH AND SHRIMP SOUP

Steps:

• Heat veg oil in large soup pot on med-high heat.
• Add onions and saute for 3 mins or til softened slightly.
• Add green onions,garlic,thyme,allspice and hot pepper of choice.
• Saute for 1 more minute.
• Add broth and bring to boil.
• Add spinach and coconut milk.
• Reduce heat and simmer for 10 to 15 mins or til spinach is limp.
• Remove hot pepper and discard.
• Add shrimp and cook for another 2 minutes or til pink and curled.
• Add lime juice, season well with salt and pepper.

ROASTED GARLIC AND SPINACH SOUP

Steps:

• Heat olive oil in a stockpot over medium-high heat; saute garlic until browned on all sides, 3 to 4 minutes. Transfer garlic to a work surface, reserving oil in the stockpot. Slice garlic.
• Mix rice in the reserved oil until evenly coated; add tomatoes and cook, stirring frequently, until toasted and fragrant, about 10 minutes. Stir beef broth and spinach into tomato mixture; cook and stir for 5 minutes.
• Stir garlic into spinach mixture, cover stockpot, and simmer soup until flavors combine, 15 to 20 minutes. Season soup with salt and pepper.

SHRIMP, TORTELLINI & SPINACH

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.
• Drain pasta. Add to skillet with basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.
• Serve topped with cheese.