Description
A rich and flavorful seafood dish featuring tender shrimp in a luxurious sauce of heavy cream, Parmesan, and sun-dried tomatoes. This recipe delivers restaurant-quality taste with minimal effort, making it perfect for weeknight meals or special occasions.
Ingredients
2 tablespoons olive oil
1 lb white shrimp, peeled and deveined
½ teaspoon salt, adjust to taste
¼ teaspoon black pepper, freshly ground
2 tablespoons unsalted butter
1 tablespoon minced garlic
¼ cup oil-packed sun-dried tomatoes, drained and chopped
1 teaspoon all-purpose flour
1 cup heavy cream
3 cups baby spinach
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh basil, for garnish
Instructions
Pat the shrimp dry and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
In the same skillet, melt butter over medium heat.
Add minced garlic and chopped sun-dried tomatoes and sauté for 1 minute until fragrant.
Sprinkle flour over the garlic and tomatoes and stir for another minute to cook out the raw flour taste.
Slowly pour in the heavy cream, whisking constantly to prevent lumps.
Bring the sauce to a simmer and cook for 2-3 minutes, until it begins to thicken.
Stir in the grated Parmesan cheese until melted and smooth.
Add the baby spinach to the skillet and stir until wilted, about 1-2 minutes.
Return the cooked shrimp to the skillet and stir to coat them in the sauce.
Warm through for 1-2 minutes.
Serve immediately, garnished with fresh basil.
Notes
For a brighter flavor, you can use a splash of lemon juice in the sauce.
Serve this dish over pasta, rice, or with crusty bread to soak up the delicious sauce.
Ensure shrimp are not overcooked to maintain tenderness.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner Recipes
- Method: Stovetop
- Cuisine: Italian-Inspired