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Creamy Tuscan Shrimp
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings
1 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil
1 tablespoon garlic, minced
1 cup heavy cream
1 cup chicken broth
1/4 teaspoon Italian seasoning
3/4 cup shredded Parmesan cheese
3/4 cup sun dried tomatoes in oil, drained and chopped
3 cups packed baby spinach, washed
Rinse shrimp and pat dry with paper towels. Season both sides with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Cook shrimp for 2-3 minutes or until pink. Remove shrimp and set on a plate. Add garlic to the pan and cook for 30 seconds or until fragrant.
Add the heavy cream, chicken broth, Italian seasoning and Parmesan cheese. Whisk over medium-high heat until it starts to thicken. Add the sundried tomatoes and spinach and let it simmer until the spinach starts to wilt.
Add the shrimp back to the pan and gently mix well to combine. Serve over rice or pasta.
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