📋 Instructions

1. 1Heat the oven and skillet — Set a rack in the middle and heat the oven to 400°F (200°C). Put a 12-inch oven-safe skillet over medium heat for 2 minutes — a drop of water should skitter and evaporate on contact.
2. 2Toast the quinoa — Add 1 tablespoon of the butter and the rinsed quinoa to the dry skillet. Stir constantly for 2 minutes at medium heat until the grains smell nutty and look dry and separate — that toasting is what keeps the finished dish from tasting flat.
3. 3Simmer the quinoa — Pour in the broth and 1/4 teaspoon of the salt. Bring to a rolling simmer, about 3 minutes, then cover tightly and slide the skillet into the oven. Bake 18 minutes at 400°F (200°C), until the liquid is absorbed and the grains are tender with a tiny pop.
4. 4Bloom the garlic butter — While the quinoa bakes, stir the remaining 4 tablespoons melted butter with the grated garlic, lemon zest and black pepper in a small bowl. Let it sit — the garlic mellows in the warm butter and the zest perfumes it.
5. 5Wilt the greens — Pull the skillet from the oven and scatter the spinach over the quinoa in an even layer. Cover and let stand 4 minutes; the greens will collapse to about a quarter of their volume and turn deep, glossy green. Fold them through gently with a fork.
6. 6Season the shrimp — Pat the shrimp very dry and toss with the remaining 1/4 teaspoon salt. Arrange them in a single layer on top of the quinoa and greens, tails pointing outward, so each one touches the hot pan surface.
7. 7Roast until just curled — Spoon the garlic butter evenly over the shrimp and roast uncovered at 400°F (200°C) for 7 to 9 minutes, until the shrimp are opaque and pink with lightly golden edges and curl into a loose C. They're done at 145°F (63°C) in the thickest part.
8. 8Finish and rest — Drizzle the reserved 3 tablespoons lemon juice over everything and scatter the parsley. Rest the pan 5 minutes off the heat, then fluff the quinoa and serve with lemon wedges.