Description
A simple yet indulgent dish featuring shrimp in a creamy sauce with sun-dried tomatoes and fresh spinach.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, packed
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- Pat shrimp dry and season lightly with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear 1–2 minutes per side until pink and cooked through. Remove shrimp to a plate.
- Reduce heat to medium. In the same skillet, add minced garlic and cook for 30–45 seconds until fragrant.
- Add chopped sun-dried tomatoes and Italian seasoning; sauté for 1–2 minutes.
- Pour in heavy cream and bring to a gentle simmer, scraping any browned bits from the pan. Simmer for 2–3 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add spinach to the sauce and stir until wilted. Return shrimp to the skillet and gently toss to coat, warming through for 1–2 minutes.
- Remove from heat and garnish with fresh basil. Serve immediately.
Notes
For a lighter version, use half-and-half instead of heavy cream. Shrimp can be substituted with firm tofu for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauteing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 6g
- Sodium: 750mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 150mg