Description
A quick and creamy Tuscan-style shrimp dish with garlic, sun-dried tomatoes, and spinach, all ready in under 20 minutes.
Ingredients
- 1 lb fresh shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 3–4 cloves garlic, minced
- 1 cup heavy cream
- 1/3–1/2 cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 1/2–3/4 cup freshly grated Parmesan cheese
- Optional garnish: extra grated Parmesan, chopped parsley or basil, lemon zest
Instructions
- Pat the shrimp dry with paper towels. Season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque. Remove shrimp to a plate and tent loosely with foil.
- Reduce heat to medium. If the pan looks dry, add the remaining olive oil. Add minced garlic and sauté for 20–30 seconds until fragrant.
- Pour in the heavy cream, scraping up the browned bits from the pan. Stir in the chopped sun-dried tomatoes. Simmer for 2–3 minutes until the spinach wilts and the sauce thickens slightly.
- Return the shrimp to the skillet and stir in the grated Parmesan until it melts and the sauce is glossy. Heat through for about 1 minute and adjust seasoning to taste. Serve immediately with optional garnishes.
Notes
For a tangier finish, use Greek yogurt or crème fraîche added off heat. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian