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Large shrimp in a creamy garlic sauce with spinach and cherry tomatoes in a black skillet

Tuscan Shrimp

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 415
Ingredients Method

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 4 cloves garlic , minced
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach, packed
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Method
 

  1. Season the shrimp with salt and black pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the shrimp for 2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
  3. Lower the heat to medium. Add the remaining olive oil and butter to the same skillet. Add the minced garlic and sauté for 1 minute until fragrant.
  4. Incorporate the cherry tomatoes and cook for 3 minutes until they begin to soften and release juices.
  5. Pour in the heavy cream and bring to a gentle simmer. Stir in the dried oregano and red pepper flakes.
  6. Add the fresh baby spinach to the skillet and stir until completely wilted, approximately 2 minutes.
  7. Whisk in the grated Parmesan cheese until the sauce is smooth and slightly thickened.
  8. Return the cooked shrimp to the skillet. Toss to coat in the sauce and heat through for 1 minute.
  9. Garnish with fresh parsley and serve immediately.