Creamy Tuscan Shrimp
Ingredients
2 tablespoons olive oil
1 lb. white shrimp, peeled and deveined
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter
1 tablespoon garlic, minced
¼ cup sun-dried tomatoes
1 teaspoon all-purpose flour
1 cup heavy cream
¼ cup Parmesan cheese, grated
3 cups baby spinach
2 tablespoons fresh basil, finely sliced
Directions
Heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Add shrimp and season with salt and pepper. Sauté for 5 minutes until the shrimp becomes nicely browned on both sides. Set aside on a plate.
In the same skillet, add butter, garlic, and sun-dried tomatoes. Sauté until fragrant, about 1 minute. Stir in flour and mix until well combined.
Add heavy cream and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce the heat to medium and keep stirring until thickened to a desired consistency.
Stir in spinach and cook until softened, about 1 minute. Return the cooked shrimp to the skillet and toss well to coat.
Sprinkle basil on top and serve immediately over pasta, rice, or mashed potatoes.
Notes
How to store: You can store creamy Tuscan shrimp with pasta or separately in an airtight container in the refrigerator for up to 3 days.
How to reheat: Reheat on the stove over medium-low heat for 5-10 minutes until shrimp is warmed through, or in the microwave. The sauce may have thickened up in the refrigerator, so add a little water to thin out the sauce a bit until you achieve a desired consistency. You can also reheat in the microwave. Place leftovers in a microwave-safe bowl and cover with a paper towel, plate, or lid. Reheat creamy Tuscan shrimp in the microwave in 15-30 second increments until hot. Only heat as much as you’ll eat.
Nutrition
Fat: 25.7 g
Calories: 343 calories
Saturated Fat: 12.5 g
Sodium: 537.9 mg
Fiber: 0.7 g
Cholesterol: 235.2 mg
Carbohydrate: 3.5 g
Sugar: 1.3 g
Serving Size: 1 serving
Trans Fat: 0.4 g
Protein: 26.5 g