This shrimp and spinach recipe cooks quickly for a simple one-pot weeknight dinner. A fast pan sauce gets life from lemon juice, crushed red pepper and parsley.
3 tablespoons extra-virgin olive oil, divided
6 medium cloves garlic, sliced, divided
1 pound spinach
¼ teaspoon salt plus ⅛ teaspoon, divided
1 tablespoon lemon juice
1 pound shrimp (21-30 count), peeled and deveined
¼ teaspoon crushed red pepper
1 tablespoon finely chopped fresh parsley
1½ teaspoons lemon zest
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