Description
Indulge in the rich flavors of this Creamy Tuscan Shrimp recipe, where succulent shrimp are bathed in a luxurious cream sauce with sun-dried tomatoes, spinach, and Parmesan cheese. This Italian-inspired dish is easy to make and perfect for a quick weeknight dinner.
Ingredients
Scale
Shrimp:
- 1 pound large shrimp, peeled and deveined
Sauce:
- 2 tablespoons olive oil or butter
- 4 cloves garlic, minced
- ½ cup chopped sun-dried tomatoes
- 1 cup heavy cream
- ½ cup chicken broth or white wine
- 1 teaspoon Italian seasoning
- 1–2 cups fresh baby spinach
- ¼ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Garnish:
- Fresh basil for garnish
- Optional squeeze of lemon juice
Instructions
- Season Shrimp: Pat shrimp dry and season with salt and pepper.
- Sear Shrimp: Heat olive oil or butter in a large skillet over medium-high heat. Sear shrimp for 2–3 minutes per side until pink and opaque, then remove to a plate.
- Prepare Sauce: In the same skillet, sauté garlic for 1 minute until fragrant. Add sun-dried tomatoes and cook for another minute. Pour in chicken broth or wine to deglaze the pan, scraping up browned bits. Stir in heavy cream and Italian seasoning, bringing to a gentle simmer.
- Add Spinach and Cheese: Add spinach and cook until wilted. Stir in Parmesan until melted and smooth.
- Combine and Garnish: Return shrimp to the pan and toss in the sauce until coated and heated through. Garnish with fresh basil and a squeeze of lemon before serving.
Notes
- Serve over pasta, rice, or with crusty bread to soak up the sauce.
- For a lighter version, use half-and-half instead of heavy cream.
- Be careful not to overcook the shrimp as they cook quickly and continue cooking in the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 220 mg
