Sauteed Shrimp with Spinach

INGREDIENTS:

1 pound (about 450 grams) large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (adjust to your spice preference)
5-6 cups fresh baby spinach leaves
1 tablespoon lemon juice
Salt and black pepper to taste
Grated Parmesan cheese (optional, for serving)

DIRECTIONS:

In a large skillet, heat the olive oil over medium-high heat.
Add the minced garlic and red pepper flakes to the hot oil. Cook for about 1 minute until the garlic becomes fragrant, being careful not to burn it.
Add the shrimp to the skillet and cook for 2-3 minutes per side or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough and rubbery.
Once the shrimp are cooked, remove them from the skillet and set them aside on a plate.
In the same skillet, add the fresh baby spinach leaves. Cook for 1-2 minutes, stirring constantly, until the spinach wilts down.
Return the cooked shrimp to the skillet with the spinach.
Drizzle the lemon juice over the shrimp and spinach. Season with salt and black pepper to taste. Toss everything together to combine and let the flavors meld for a minute or two.
If desired, sprinkle some grated Parmesan cheese over the sauteed shrimp and spinach before serving. The cheese will add a nice savory touch to the dish.
Serve the sauteed shrimp with spinach immediately as a main course or with a side of rice, quinoa, or pasta for a more substantial meal.