Description
Creamy and indulgent shrimp in a garlicky, cheesy cream sauce with sun-dried tomatoes and spinach, ready in under 20 minutes.
Ingredients
- 1 lb fresh shrimp, peeled and deveined
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 3–4 cloves garlic, minced
- 1 cup heavy cream
- 1/3–1/2 cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 1/2–3/4 cup freshly grated Parmesan cheese
- Optional garnish: extra Parmesan, chopped parsley or basil, lemon zest
Instructions
- Pat shrimp dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add shrimp in a single layer and cook for about 2–3 minutes per side until opaque and pink. Remove shrimp and tent with foil.
- Reduce heat to medium. Add remaining olive oil if the pan looks dry. Sauté minced garlic for about 30 seconds until fragrant.
- Pour in the heavy cream and deglaze the pan by scraping any browned bits. Add chopped sun-dried tomatoes and fresh spinach, simmer for 2–3 minutes until the spinach wilts and the sauce thickens slightly.
- Return the shrimp to the skillet and sprinkle in grated Parmesan. Stir until the cheese melts, then heat through for 1 minute.
- Serve immediately, garnished with extra Parmesan and herbs if desired.
Notes
For a dairy-free version, replace heavy cream with full-fat coconut milk and use nutritional yeast in place of Parmesan. Adjust the thickness of the sauce as needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian