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.
Servings 4 servings
Calories 368kcal
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
Serving: 1 | Calories: 368kcal | Carbohydrates: 8g | Protein: 20g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 1272mg | Fiber: 2g | Sugar: 5g | Net Carbs: 6g