Ah, Creamy Tuscan Shrimp—rich, garlicky, and packed with flavor from sun-dried tomatoes, spinach, and Parmesan. It’s a quick, elegant dish that feels fancy but is easy enough for a weeknight. Here’s a solid recipe:
Creamy Tuscan Shrimp
Ingredients (serves 4):
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3–4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/2 tsp crushed red pepper flakes (optional)
- 1 cup sun-dried tomatoes (julienned, not in oil)
- 2 cups fresh spinach
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook shrimp: Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.
- Make sauce: In the same skillet, sauté garlic for 30 seconds until fragrant. Add sun-dried tomatoes and cook for 1–2 minutes.
- Add cream and broth: Pour in heavy cream and chicken broth. Stir in Parmesan cheese and red pepper flakes. Simmer for 3–5 minutes until slightly thickened.
- Add spinach: Stir in fresh spinach and cook until wilted.
- Combine shrimp: Return shrimp to the skillet, stirring to coat with the sauce. Cook 1–2 minutes more until heated through.
- Serve: Garnish with chopped parsley and serve over pasta, rice, or with crusty bread.
✅ Tips:
- For extra richness, add a splash of white wine when making the sauce.
- Using sun-dried tomatoes packed in oil adds more flavor—just reduce the olive oil slightly.
- This dish reheats well but is best eaten fresh.
If you want, I can also give a low-carb version served over zucchini noodles that’s just as creamy and flavorful.
Do you want me to give that version?
