Creamy Sun-Dried Tomato Tuscan Shrimp
Okay, fine. The traditional dish that inspired this recipe is definitely not from Tuscany. But this is one tasty dinner, so I won’t overthink it. All I know is, it’s good—creamy, rich and comforting. And did I mention that you can make this in 20 minutes, start to finish? If you really want to impress someone on your next date night, make this and spoon it on top of a juicy steak for a mind-blowing surf-n-turf dinner!
Macros per serving
- 508 calories
- 20.7 g protein
- 41.6 g fat
- 3.1 g net carbs
Serves4
Cooking Time20 min
Dietary RestrictionsGluten Free, Nut Free
Dietary ConsiderationSoy Free
Ingredients
- 1 (454 g) jumbo shrimp, peeled/deveined and thawed (see Pro Tip)
- 3/4 teaspoon sea salt, divided
- 1/2 teaspoon cracked black pepper, divided
- 1 tablespoon (15 ml) avocado oil
- 1 tablespoon (14 g) unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3 tablespoons (11 g) drained and chopped sun-dried tomatoes in oil (in the jar)
- 1 1/2 cup (360 ml) heavy cream or half-and-half
- 1/2 cup (57 g) shredded Italian cheese blend or mozzarella
- 1/4 teaspoon dried basil or oregano
- 2 cups (60 g) packed fresh baby spinach
- 1/4 cup (25 g) shredded Parmesan
- 1 tablespoon (4 g) packed chopped fresh basil or parsley
Directions
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Spread the shrimp on a paper towel–lined plate in one even layer, and pat them completely dry. Season with ¼ teaspoon of the salt and ¼ teaspoon of the pepper, and toss until the shrimp is coated with them.
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Warm a large (12-inch [30-cm]) skillet over medium-high heat. Once hot, add the oil and swirl to coat the bottom of the pan. Add the shrimp and sear for 2 minutes on each side, or just until the shrimp turn opaque and curl up. Remove the shrimp from the pan and set them aside on the plate.
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Using the same pan, lower the heat to medium-low and melt the butter. Stir in the garlic, red pepper flakes (if using) and sun-dried tomatoes. Sauté for 30 seconds, and then pour in the cream and Italian cheese. Stir continuously, scraping the bottom of the pan, for 1 minute, or until the cheese and cream combine into a smooth sauce. Mix in the basil, remaining salt and black pepper, spinach and shrimp. Let everything simmer for 1 minute, or just until the spinach has fully wilted and the sauce thickens. Take the pan off the heat, give everything in the pan one more stir, top with the shredded Parmesan and fresh basil, and serve right out of the pan family-style.
Pro Tip:
To quickly thaw frozen shrimp, place them in a large bowl filled with cool water. Let them soak for 15 minutes. To speed it up even more, change out the water halfway through. And if you peel your own shrimp, don’t throw away those shells! Save them in the freezer in a large ziplock bag, and use them to make your own seafood stock for soup.
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