Description
A simple recipe for shrimp cooked in a rich, creamy sauce with sun-dried tomatoes and spinach.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper to taste
Instructions
- Season the shrimp lightly with salt and pepper.
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the chopped sun-dried tomatoes and cook for 2 minutes.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp and set aside.
- Pour the heavy cream and chicken broth into the skillet. Bring to a simmer.
- Stir in the Parmesan cheese and Italian seasoning. Cook until the sauce thickens slightly, about 3 minutes.
- Stir in the fresh spinach until it wilts.
- Return the shrimp to the skillet and toss to coat in the sauce.
- Taste and adjust seasoning with salt and pepper if needed. Serve immediately.
Notes
- Serve this dish over pasta, rice, or with crusty bread for dipping.
- You can substitute vegetable broth for chicken broth if preferred.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
- Cholesterol: 250
Keywords: creamy, tuscan, shrimp, garlic, sun-dried tomato, spinach, quick dinner, seafood