Creamy Tuscan Shrimp
The cream sauce is packed with flavor from the sun-dried tomatoes and the shrimp cooks in minutes making this a super simple recipe.
The cream sauce is packed with flavor from the sun-dried tomatoes and the shrimp cooks in minutes making this a super simple recipe.
Yield
4 servings
Prep Time
5 minutes
Cook Time
12 minutes
Total Time
17 minutes
Ingredients
- 2 tablespoons butter
- 16 ounces large raw shrimp, peeled, deveined, tail off
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 cup heavy cream
- ½ cup sun-dried tomatoes
- 2 cloves garlic, minced
- 1 cup chopped spinach
- 1 teaspoon salt
Instructions
- Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet.
- When the butter has melted add the shrimp and sprinkle with the garlic powder and paprika.
- Cook for 5 minutes, stirring occasionally, or until shrimp is pink and opaque.
- Remove the shrimp to a plate and set aside.
- Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat.
- Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened, about 2 minutes.
- Return the shrimp to the skillet and coat with the sauce. Sprinkle with salt, to taste.
- Serve immediately.
Notes
Heavy cream will make the thickest, creamiest sauce - milk will not work as a substitute.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 368Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 225mgSodium: 1272mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 5gProtein: 20g
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