Description
A quick and elegant creamy shrimp dish with garlic, sun-dried tomatoes, spinach, and Parmesan, perfect for weeknight dinners or entertaining.
Ingredients
Scale
- 1 pound (450 g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1 cup (about 30 g) fresh spinach, chopped (packed)
- 1/2 cup (about 50–60 g) sun‑dried tomatoes, chopped (oil-packed, drained or dry-packed rehydrated)
- 1/4 cup (25–30 g) grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Pat shrimp dry and season lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate.
- Reduce heat to medium. Add minced garlic and sauté 30–45 seconds until fragrant.
- Add sun-dried tomatoes and Italian seasoning; stir 1 minute. If using white wine, pour it in and simmer 1–2 minutes.
- Pour in heavy cream and bring to a gentle simmer, scraping any browned bits from the pan. Simmer 2–3 minutes until the sauce thickens slightly.
- Stir in grated Parmesan until melted and smooth. Taste and season with salt and pepper as needed.
- Return the shrimp to the skillet along with chopped spinach; toss gently to combine and warm the spinach.
- Remove from heat, garnish with torn basil leaves, and serve immediately.
Notes
Consider lighter cream options or substituting with alternatives to reduce saturated fat. Shrimp should be similar in size for even cooking.
- Prep Time: 8 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 3g
- Sodium: 550mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 200mg