Description
Creamy Tuscan shrimp packed with sun-dried tomatoes, spinach, and garlic, is creamy, rich, and delicious. Make it in just 15 minutes, including prep!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb. white shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 1/4 cup sun-dried tomatoes
- 1 teaspoon all-purpose flour
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 3 cups baby spinach
- 2 tablespoons fresh basil, finely sliced
Instructions
- Sear Shrimp: Heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Add shrimp and season with salt and pepper. Sauté for 5 minutes until the shrimp becomes nicely browned on both sides. Set aside on a plate.
- Sauté Aromatics: In the same skillet, add butter, garlic, and sun-dried tomatoes. Sauté until fragrant, about 1 minute. Stir in flour and mix until well combined.
- Make Creamy Sauce: Add heavy cream and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce the heat to medium and keep stirring until thickened to a desired consistency.
- Combine: Stir in spinach and cook until softened, about 1 minute. Return the cooked shrimp to the skillet and toss well to coat.
- Serve: Sprinkle basil on top and serve immediately over pasta, rice, or mashed potatoes.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium-low heat for 5-10 minutes until shrimp is warmed through, or in the microwave in 15-30 second increments.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 37 g
- Saturated Fat: 21 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 185 mg