Two-Pepper Shrimp with Creamy Pecorino Oats Two-Pepper Shrimp with Creamy Pecorino Oats

Oats are not just for breakfast! In this play on shrimp & grits, we simmered oats with scallions and cheese for a savory, creamy dish reminiscent of risotto. You'll even get your veggies with the sautéed baby spinach on the side. Serve with hot sauce and a glass of unoaked Chardonnay.

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• By: Lia Huber EatingWell Recipe Contributor

Ingredients 4 servings

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• 6 teaspoons extra-virgin olive oil, divided
• 3 teaspoons butter, divided
• 6 scallions, white and light green parts sliced, divided
• 1 cup old-fashioned rolled oats
• 2 cups water
• 1/2 teaspoon salt, divided

• 1/2 teaspoon ground pepper, divided
• 1 pound raw shrimp (16-20 count; see Tip), peeled and deveined
• 1/8 teaspoon cayenne pepper, or to taste
• 1 pound baby spinach
• 1/4 teaspoon hot sauce, or to taste
• 1/2 cup grated Pecorino or Parmesan cheese