Biagetti’s in West Haven, CT is memorable on many levels. It’s Old School Italian at its finest. The last time we were there, I had lightly sautéed shrimp on a bed of lemony spinach. The shrimp were large and butterfied. They were dipped in flour and then in egg before sautéing, creating a light crust. The spinach included garlic and lots of lemon.I decided to attempt to create the dish from memory. It wasn’t exactly the same, but it came pretty close.
I used 26 to 30 count shrimp, so I didn’t butterfly them. I used the whole pound for the two of us because I wanted leftovers for a salad the next day. I used 10 ounces of fresh spinach because it cooks down to a fraction of its former self. I also added a diced onion along with the garlic.
- Saute an onion in a bit of olive oil until softened. Add a couple of cloves of minced garlic, and some Kosher salt and freshly ground pepper. Add about 10 ounces of fresh spinach to the pan. Sauté until limp. Squeeze a fresh lemon over the mixture. Keep warm.
- Pat shrimp dry. Dredge in Wondra flour and then dip in beaten egg. Heat a shallow layer of olive oil in a pan. Saute the shrimp in a couple of batches until they are light brown and crispy. This will happen quickly. Sprinkle with salt when they come out of the pan.
- Serve the shrimp over the spinach.
- Easy. Light. Lovely.