Mediterranean shrimp and quinoa

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Step 1

In a large bowl, toss shrimp with seasonings—paprika, Italian seasoning, salt, and pepper—to coat evenly.

Step 2

Heat a large (12-inch), high-sided skillet over medium heat until hot. Add olive oil—it should flow easily without burning.

Step 3

Add shrimp to the skillet without overcrowding (you may need to cook in two batches).

Step 4

Cook shrimp, flipping once or twice, over medium heat for about 3-4 minutes in total, until they turn pink in color.

Step 5

Remove the shrimp from the skillet.

Step 6

Deglaze the skillet with ½ cup of white wine.

Step 7

Add two-thirds of the sliced tomatoes, sliced mushrooms, minced garlic, and another ½ cup of white wine. Season with salt.

Step 8

Cook over low to medium heat for about 5 minutes until the tomatoes soften and begin to break down.

Step 9

Add spinach. Remove the skillet from the heat and cover with a lid to allow the spinach to wilt off the heat.

Step 10

Stir in the sliced olives and the remaining one-third of the sliced tomatoes, and add 2 tablespoons of freshly squeezed lemon juice.

Step 11

If you prefer a saucier consistency, add more white wine or chicken broth at this point.

Step 12

Add the cooked shrimp back to the skillet and reheat everything together on low-medium heat.