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Skillet of creamy tuscan shrimp with sun-dried tomatoes and spinach

Tuscan Shrimp

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 420
Ingredients Method

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cloves garlic , minced
  • 1/2 cup sun -dried tomatoes, chopped
  • 1 cup heavy cream
  • 3 cups fresh baby spinach
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Pat the shrimp dry and season with salt and pepper.
  2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
  3. Sear shrimp for 2 minutes per side until pink and opaque, then remove from the pan and set aside.
  4. In the same skillet, melt the remaining butter. Add minced garlic and sun-dried tomatoes, sautéing for 1-2 minutes until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer, scraping any browned bits from the pan.
  6. Reduce heat to low and stir in the parmesan cheese, oregano, and red pepper flakes until the sauce thickens slightly.
  7. Add the fresh baby spinach and stir until wilted.
  8. Return the shrimp to the pan and toss to coat in the sauce for 1 minute.
  9. Garnish with fresh parsley and serve immediately.