Creamy Tuscan Shrimp
Creamy Tuscan Shrimp has sauteed shrimp nestled into a creamy, sun-dried tomato-based sauce with fresh spinach. It's a delicious dish that can be on the table in under 30 minutes!
Servings: 4 people
Calories: 447kcal
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 (about 4-5 whole) sun-dried tomatoes, softened in water according to package instructions, drained, chopped
- 1 teaspoon all-purpose flour
- 1 tablespoon garlic, minced
- 1 cup (238 g) heavy whipping cream, room temperature
- ¼ cup (25 g) parmesan cheese, grated (plus more for garnish)
- 1 cup (149 g) cherry tomatoes, halved
- 2 cups (60 g) 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.
Video
Nutrition
Serving: 1portion | Calories: 447kcal