Tuscan Shrimp
Sauteed shrimp bathed in a light and creamy sauce, filled with sun-dried tomatoes, and fresh spinach. This flavorful dish is served over pasta, rice, or with crusty French bread, Enjoy!
Servings: 4
Ingredients
- 2 T. extra-virgin olive oil
- 1 lb. lg. shrimp peeled, deveined, and tails removed
- Kosher salt and freshly ground black pepper
- 3 T. unsalted butter
- 3 cloves garlic minced
- 8 oz. sundried tomatoes
- 3 c. baby spinach
- 3/4 c. heavy cream
- 1/4 c. freshly grated Parmesan
- 1/4 c. basil thinly sliced
- Lemon wedges for serving (optional)
- Pasta for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. When the oil is shimmering but not smoking add the shrimp, sear until golden, about 2 minutes on each side. Remove the shrimp from the skillet to a plate; loosely cover and set aside.
- In the same skillet, reduce heat to medium and add butter. When the butter has melted, stir in the garlic, cook until fragrant, about 1 minute. Add the sun-dried tomatoes and season with salt and pepper. Cook until the tomatoes are heated through then add the spinach. Cook and stir until the spinach begins to wilt.
- Stir in heavy cream, parmesan cheese, and basil; bring the mixture to a simmer. Reduce heat to low and simmer until the sauce is slightly reduced, about 2-3 minutes.
- Return the shrimp to the skillet; stir to combine. Cook until the shrimp is heated through. Serve over a bowl of spaghetti, rice, or potatoes. Garnish with more herbs and a squeeze of lemon juice over the top before serving.