Description
A rich and creamy dish with succulent shrimp, garlicky flavor, and fresh spinach, perfect for quick weeknight dinners or special occasions.
Ingredients
Scale
- 1 pound (about 450 g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup fresh spinach, chopped
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly cracked black pepper, to taste
- Fresh basil for garnish (optional)
Instructions
- Pat the shrimp dry and season lightly with salt, pepper, and half the Italian seasoning.
- Heat a large skillet over medium-high heat. Add olive oil and let it shimmer.
- Add shrimp in a single layer and sear 1–2 minutes per side until just pink and opaque. Remove shrimp to a plate.
- Lower heat to medium. Add more oil if the pan is dry. Add minced garlic and sauté until fragrant.
- Stir in chopped sun-dried tomatoes and remaining Italian seasoning. Sauté to release flavor.
- Pour in heavy cream, bring to a gentle simmer, and scrape up any browned bits from the pan.
- Reduce heat to low and whisk in grated Parmesan until melted and smooth. Taste and add salt/pepper as needed.
- Add chopped spinach and simmer until wilted. If too thick, stir in pasta water or broth to loosen.
- Return shrimp to the skillet, spoon sauce over them, and cook briefly to heat through.
- Remove from heat. Garnish with fresh basil and serve immediately.
Notes
For a lighter version, substitute half-and-half for heavy cream. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 3g
- Sodium: 700mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 250mg