Creamy Tuscan Shrimp
Tender shrimp is cooked in a quick garlic and sun-dried tomato sauce, then simmer in a creamy Parmesan and spinach mixture for a rich, cozy dinner in under 30 minutes.
Servings: 4
Equipment
Ingredients
- 1 pound large shrimp peeled & deveined
- salt & pepper to taste
- ½ cup sun-dried tomatoes in oil drained and chopped, oil reserved
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ¾ cup heavy cream or half and half
- ¼ cup low-sodium chicken broth
- 2 cups fresh baby spinach packed
- ¼ cup grated Parmesan cheese
Instructions
- Pat shrimp dry and season lightly with salt and pepper.
- Heat 1 tablespoon of reserved oil from the sun dried tomatoes in a large skillet over medium-high heat. Cook shrimp 1–2 minutes per side until pink and opaque. Remove to a plate and set aside.
- In the same skillet, reduce heat to medium and add butter. Stir in garlic, Italian seasoning, and sun-dried tomatoes, cook for 30 seconds, until fragrant.
- Pour in heavy cream and chicken broth. Simmer 5-6 minutes until slightly thickened.
- Stir in cooked shrimp, spinach, and parmesan cheese. Cook just until spinach is wilted and shrimp is warmed through, 1-2 minutes. Taste and season with salt and pepper as needed. Serve hot.
Notes
- Be sure to add garlic once heat is turned to medium so the garlic does scorch and become bitter.
- Keep leftovers in an airtight container in the refrigerator for up to 2 days. '
- Do not freeze because the sauce will separate.
Nutrition
Calories: 349kcal | Carbohydrates: 8g | Protein: 20g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 214mg | Sodium: 862mg | Potassium: 511mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2681IU | Vitamin C: 19mg | Calcium: 182mg | Iron: 1mg