Description
This easy creamy Tuscan shrimp dish combines succulent shrimp with a rich, creamy sauce infused with garlic, spinach, and sun-dried tomatoes, ready in under 30 minutes.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream (or half-and-half for a lighter option)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add the shrimp, seasoned with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from the pan and set aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream, stirring to combine, then add the fresh spinach. Cook until the spinach is wilted and the sauce has thickened slightly.
- Return the shrimp to the pan; mix to coat with the sauce.
- Taste and adjust seasoning if necessary.
- Garnish with fresh basil or parsley before serving.
Notes
Don’t overcook the shrimp; they continue to cook a bit after removal from the heat. For a low-carb option, serve with zucchini noodles or cauliflower rice. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian