Ingredients
- 4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided - 2 large shallots, thinly sliced OR 1/3 cup thinly sliced onion - 2 bags (10 oz. ea.) fresh spinach leaves, trimmed, rinsed and patted dry - 3/4 tsp. salt, divided - 1 lb. uncooked medium shrimp, peeled and deveined - 2 cloves garlic, finely chopped - 1/8 tsp. crushed red pepper flakes - 3 Tbsp. lemon juice - 1/2 tsp. grated lemon peel - Toasted fresh bread crumbs* (optional) |
Instructions
Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch skillet over medium-high heat and cook shallots, stirring occasionally, 2 minutes or until tender. Remove shallots and set aside.
Melt 1 tablespoon Spread in same skillet over medium-high heat and cook spinach sprinkled with 1/2 teaspoon salt, stirring occasionally, until spinach is wilted. Remove spinach to serving platter and keep warm.
Melt 1 tablespoon Spread and cook shrimp, garlic, remaining 1/4 teaspoon salt and crushed red pepper flakes in same skillet stirring occasionally, until shrimp turn pink. Stir in remaining 1 tablespoon Spread, lemon juice, lemon peel and shallots. To serve, spoon over spinach and garnish with bread crumbs.
*Toasted fresh bread crumbs: Coarsely chop sliced white bread. Toast in toaster oven or bake at 350° for 10 minutes.