Creamy Tuscan Shrimp
User Reviews
4.9
32 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
813 kcal
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Course
Main Course, Lunch, Dinner
Creamy Tuscan Shrimp
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This creamy Tuscan Shrimp recipe combines perfectly cooked, juicy shrimp, sun-dried tomatoes, and fresh spinach in a rich, butter-garlic Parmesan sauce. An impressive, one-skillet, 20 minutes meal.
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Ingredients
- 2 tablespoon butter unsalted
- 6-8 garlic minced or chopped finely, cloves
- 1 pound Shrimp large or jumbo
- salt to taste
- black pepper to taste
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion chopped
- 1/2 cup white wine such as pinot gris or chardonnay
- 1/2 cup sun-dried tomatoes about 3 ounces I prefer the ones sold in a bag and not the ones packed in oil, strips, not packed
- 1 cup heavy cream
- 1/4 cup water or vegetable broth
- 1/2 teaspoon Italian seasoning dried
- 3 cups spinach fresh baby leaves
- 1/4 cup Parmesan Cheese plus more for serving
- 1 tablespoon basil chopped finely, fresh
If Serving Over Pasta
- 12 ounces pasta drained, cooked until al dente
- 1/2 - 1 cup pasta cooking water reserved
Instructions
- In a large skillet over low heat, melt the butter and stir inthe garlic. Cook on low for 2 - 3 minutes, stirring constantly . Don't let the garlic get browned.
- Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook on medium heat until it starts to get pink side (about 2 minutes on one side, and about a minute on the other). Transfer to a plate. The shrimp should not be fully cooked at this point.
- In the same skillet, heat the olive oil over medium high heat. Add the chopped onions and cook until they become soft and translucent, about 4-5 minutes.
- Add the wine to deglaze the skillet, and scrape the bottom of the skillet with a wooden spoon to loosen the brown bits stuck at the bottom of the skillet Cook for about 2-3 minutes or until the wine reduces by about half.
- Stir in the sun-dried tomato strips and mix well. Cook for a couple of minutes. Stir in the heavy cream and broth and the Italian seasoning.. Bring to a gentle simmer and cook, stirring frequently over low heat.
- Add the fresh spinach and allow them to wilt. Add the Parmesan cheese and mix to combine. Adjust seasoning.
- Return the shrimp to the skillet. Add the fresh basil and mix well to combine. Let the shrimp cook for about 2 - 3 minutes or until cooked through.
- Serve immediately with crusty bread or tossed with pasta. Garnish with basil and additional Parmesan (optional).
If Serving with Pasta
- Add the cooked pasta into the shrimp skillet. Gently toss until the pasta is coated with the sauce. Add some of the reserved pasta cooking water, one a bit at a time, to keep the pasta creamy.
Notes
- If you use sun dried tomatoes packed in olive oil, make sure you drain the oil as much as possible so the sauce doesn’t turn out greasy.
- You can substitute half and half for the heavy cream if you prefer. The sauce won’t be as rich but it will still be amazing!
- Leftovers can be stored in an airtight container in the refrigerator for about 1-2 days.
Nutrition Information
Show Details
Calories
813kcal
(41%)
Carbohydrates
76g
(25%)
Protein
40g
(80%)
Fat
36g
(55%)
Saturated Fat
19g
(95%)
Cholesterol
386mg
(129%)
Sodium
1063mg
(44%)
Potassium
972mg
(21%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
3355IU
(67%)
Vitamin C
18.2mg
(20%)
Calcium
340mg
(34%)
Iron
5.5mg
(31%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 813 kcal
% Daily Value*
| Calories | 813kcal | 41% |
| Carbohydrates | 76g | 25% |
| Protein | 40g | 80% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 386mg | 129% |
| Sodium | 1063mg | 44% |
| Potassium | 972mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 3355IU | 67% |
| Vitamin C | 18.2mg | 20% |
| Calcium | 340mg | 34% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
32 reviews
Excellent
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