Creamy Tuscan Shrimp
Creamy Tuscan Shrimp features sautéed shrimp in a creamy sun-dried tomato sauce with fresh spinach, ready in under 30 minutes.
Equipment
- large skillet
Ingredients
Shrimp
- 1 pound large shrimp, raw, deveined, tail removed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
Tuscan Sauce
- 2 tablespoons unsalted butter
- 1 small shallot, diced (about ¼ cup)
- ¼ cup sun-dried tomatoes, softened in water, drained, chopped (about 4-5 whole)
- 1 teaspoon all-purpose flour
- 1 tablespoon garlic, minced
- 1 cup heavy whipping cream (room temperature)
- ¼ cup parmesan cheese, grated (plus more for garnish)
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- parsley, chopped for garnish
- salt, to taste
Instructions
- Season shrimp evenly with salt and pepper.
- To a large skillet over medium-high heat, add oil. Once hot, add shrimp and cook about 2-3 minutes per side. Transfer the cooked shrimp to a plate and tent to keep warm. Set aside.
- Reduce heat to medium and add butter. Once melted, add shallots and sun-dried tomatoes. Cook until the shallots are softened (2-4 minutes). Add garlic and cook for 1 more minute. Sprinkle flour over the top and stir to combine.
- Add heavy cream, parmesan cheese, and cherry tomatoes. Stir to combine, scraping up the browned bits from the bottom of the pan as you go.
- Reduce heat to low. Simmer until the cheese is fully melted and the sauce has thickened slightly, about 3-4 minutes.
- Add spinach and stir to combine. Cook for 2-3 more minutes, or until the spinach is wilted.
- Top with cooked shrimp. Serve immediately garnished with parsley and extra parmesan cheese.
Nutrition
Serving: 1portionCalories: 447kcal
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