Description
Juicy shrimp simmered in a creamy Tuscan-style sauce with garlic, sun-dried tomatoes, and spinach. This quick and delicious recipe offers restaurant-quality flavors and pairs beautifully with pasta, rice, or crusty bread, making it perfect for an easy dinner.
Ingredients
Seafood
- 1 lb large shrimp, peeled and deveined
Vegetables & Herbs
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, sliced
- 2 cups baby spinach
Dairy & Liquids
- 1 cup heavy cream
- 1/2 cup chicken stock
- 1/2 cup Parmesan cheese, grated
Seasonings & Oils
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Season Shrimp: Pat the shrimp dry and season both sides with salt and black pepper to enhance their natural flavor.
- Heat Olive Oil: Place a large skillet over medium-high heat and heat the olive oil until shimmering but not smoking.
- Sear Shrimp: Add the shrimp to the hot skillet and cook for 1 to 2 minutes on each side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
- Sauté Garlic: Lower the heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant, making sure not to burn it.
- Add Sauce Ingredients: Stir in the sliced sun-dried tomatoes, heavy cream, and chicken stock. Let the mixture simmer gently to allow the flavors to meld and the sauce to thicken, about 5 minutes.
- Incorporate Cheese and Seasoning: Stir in the grated Parmesan cheese and Italian seasoning until the sauce is smooth and well combined.
- Add Spinach: Toss in the baby spinach and cook just until wilted, about 1-2 minutes.
- Return Shrimp: Place the cooked shrimp back into the pan, stirring to warm them through and coat with the sauce evenly.
- Adjust and Serve: Taste the sauce and adjust seasoning with more salt and pepper if needed. Serve immediately with your choice of pasta, rice, or crusty bread.
Notes
- Use half-and-half instead of heavy cream for a lighter, lower-fat sauce.
- Add red pepper flakes while sautéing garlic for a spicy kick.
- For a vegetarian version, substitute shrimp with sautéed mushrooms or tofu and use vegetable stock instead of chicken stock.
- Ensure shrimp are cooked just until pink to avoid rubbery texture.
- Pair with garlic bread or a simple green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
