Ingredients
Scale
- 1 lb Large shrimp (peeled and deveined)
- 1 cup Low-fat cottage cheese
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Red pepper flakes (optional)
- 2 cups Fresh baby spinach
- 1 tablespoon Lemon juice
- Salt and black pepper to taste
- Optional: 2 cups Cauliflower rice for serving
Instructions
- Start by patting your shrimp dry with a paper towel. This ensures they sear properly instead of steaming in the pan. Season the shrimp with salt, pepper, and smoked paprika. Next, place the cottage cheese in a high-speed blender or food processor. Blend until it is completely smooth and creamy. This step is vital to avoid a grainy texture in your sauce.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for about 2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set them aside. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant. Add the spinach and cook until just wilted.
- Lower the heat to the lowest setting. Pour the blended cottage cheese into the skillet with the garlic and spinach. Stir constantly to warm the sauce through, but do not let it boil, as cottage cheese can curdle at high heat. Return the shrimp to the pan and toss everything together to coat. Squeeze fresh lemon juice over the top for brightness.
- If you are using cauliflower rice, steam it quickly or sauté it in a separate pan. Divide the cauliflower rice into two bowls. Top each bowl with a generous portion of the creamy shrimp and spinach mixture. Garnish with extra red pepper flakes or fresh parsley if desired.
- Cook Time: 20 minutes