1 pound large shrimp, peeled and deveined
2 cups fresh spinach leaves
1 cup heavy cream
1 cup grated Gruyère cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon lemon zest
Salt and pepper to taste
1 tablespoon chopped fresh parsley
Directions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
In a mixing bowl, combine the heavy cream, Gruyère cheese, Parmesan cheese, lemon zest, salt, and pepper. Mix well.
In a baking dish, spread the cooked spinach evenly across the bottom. Arrange the shrimp on top of the spinach in a single layer.
Pour the cream and cheese mixture over the shrimp and spinach, ensuring everything is well coated.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.Variations & Tips
For a bit of spice, consider adding a pinch of red pepper flakes to the cream mixture. If you’re catering to picky eaters, you can substitute the spinach with kale or Swiss chard, or even add some mushrooms for extra flavor. For a lighter version, use half-and-half instead of heavy cream, and reduce the amount of cheese. You can also try using different types of cheese, such as cheddar or mozzarella, for a different taste.
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