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.

Method:

1. 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.
2. 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.
3. Serve the shrimp over the spinach.
4. Easy. Light. Lovely.