Description
A luxurious yet quick dish featuring shrimp in a creamy sauce with spinach and sun-dried tomatoes, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined (tails off or on)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup baby spinach, fresh (packed)
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated dry)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning (or 1/2 teaspoon dried oregano + 1/2 teaspoon dried basil)
- Salt and fresh ground black pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- Pat the shrimp dry and season lightly with salt and pepper.
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and just opaque. Transfer shrimp to a plate and set aside.
- In the same skillet, reduce heat to medium and add remaining 1 tablespoon of olive oil. Add minced garlic and cook for 30–45 seconds until fragrant.
- Add sun-dried tomatoes and Italian seasoning; stir for 30 seconds.
- Pour in heavy cream and bring to a gentle simmer, allowing it to reduce slightly for 2–3 minutes.
- Stir in grated Parmesan until melted and the sauce thickens. Adjust seasoning with salt and pepper.
- Fold in baby spinach and cook until wilted. Return shrimp to the pan and warm through for 1–2 minutes.
- Serve immediately, garnished with fresh basil if desired.
Notes
Avoid overcrowding the pan when searing shrimp and store leftovers in an airtight container for 3–4 days. The sauce can be reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 750mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 200mg