Description
A quick and flavorful one-pan skillet dinner featuring tender shrimp in a rich, creamy sauce with sun-dried tomatoes and spinach. Perfect for busy weeknights or casual dinner parties.
Ingredients
- 12 oz (340g) shrimp, peeled and deveined
- 2 tablespoons (30ml) extra virgin olive oil
- 2 tablespoons (28g) butter
- 4 cloves garlic, minced (about 1 tablespoon)
- ½ cup (70g) sun-dried tomatoes, chopped (packed in oil)
- 2 cups (60g) baby spinach
- ¾ cup (180ml) heavy cream
- ½ cup (50g) freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Prep your ingredients by mincing garlic, chopping sun-dried tomatoes, and grating Parmesan (5 minutes).
- Heat olive oil and butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook about 2 minutes per side until pink and just opaque. Remove shrimp and set aside (5 minutes).
- Lower heat to medium and add minced garlic and sun-dried tomatoes to the skillet. Stir constantly for 1-2 minutes until fragrant but not browned (2 minutes).
- Pour in heavy cream and add Italian seasoning, salt, pepper, and red pepper flakes if using. Stir and simmer gently for 3-4 minutes until sauce thickens slightly (5 minutes).
- Add baby spinach and stir until wilted, about 1-2 minutes. Remove skillet from heat and slowly stir in Parmesan cheese until sauce is creamy and smooth (2 minutes).
- Return shrimp to the skillet and toss to coat in the sauce. Let warm together off the heat for 1-2 minutes. Adjust seasoning if needed.
- Serve immediately, garnished with fresh basil if desired, with crusty bread, pasta, or rice.
Notes
[‘Do not overcook shrimp; remove while slightly translucent as they will finish cooking in the sauce.’, ‘Use sun-dried tomatoes packed in oil for best flavor; rehydrate dry ones in warm water if needed.’, ‘Add Parmesan cheese off the heat to prevent sauce from curdling.’, ‘Simmer sauce gently to avoid separation.’, ‘Optional add-ins include mushrooms, kale instead of spinach, cooked pasta or rice.’, ‘Leftovers keep up to 3 days refrigerated; reheat gently with a splash of cream or milk.’, ‘This dish does not freeze well due to cream sauce separation.’]
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (half the
- Calories: 450
- Sodium: 600
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 6
- Fiber: 2
- Protein: 35
Keywords: creamy Tuscan shrimp, one pan dinner, skillet shrimp, easy shrimp recipe, creamy shrimp sauce, sun-dried tomatoes, spinach, quick dinner