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Creamy Tuscan Shrimp

Creamy Tuscan Shrimp

Creamy Tuscan Shrimp

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Large Skillet
2
Cutting Board
3
Knife
4
Measuring Cups
5
Measuring Spoons

Ingredients

Protein

  • 1
    1 pound large shrimp

Produce

  • 1
    2 unit cloves garlic
  • 2
    1 unit shallot
  • 3
    5 ounces ounces baby spinach
  • 4
    0.5 cup cup sun-dried tomatoes

Dairy & Cream

  • 1
    1 cup cup heavy cream
  • 2
    0.5 cup cup parmesan cheese

Pantry

  • 1
    2 tablespoons tablespoons olive oil
  • 2
    0.5 teaspoon teaspoon red pepper flakes
  • 3
    1 teaspoon teaspoon dried oregano
  • 4
    0.25 teaspoon teaspoon salt
  • 5
    0.25 teaspoon teaspoon black pepper

Directions

1

Prep the Ingredients

Peel and devein the shrimp if needed. Pat them dry with paper towels. Mince the garlic and finely chop the shallot. Sun dried tomatoes can be julienned for ease of cooking.

2

Heat the Skillet

Heat the olive oil in a large skillet over medium heat. A stainless steel or cast iron skillet works best. Be careful not to let the oil smoke; this indicates it is too hot.

3

Sauté the Aromatics

Add the minced garlic and chopped shallot to the heated skillet. Sauté for about 1 to 2 minutes, or until fragrant and slightly softened. Do not burn the garlic, as this will make it bitter. Sautéing means to cook gently in a small amount of fat over low to medium heat. Stir constantly.

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4

Cook the Shrimp

Add the shrimp to the skillet. Sprinkle with red pepper flakes, dried oregano, salt, and black pepper. Cook for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they will become rubbery. Remove the shrimp from the skillet and set aside.

5

Create the Sauce Base

Add the sun-dried tomatoes and heavy cream to the skillet. Bring to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce begins to thicken slightly. Simmering is a gentle cooking method, characterized by small bubbles rising from the bottom of the pot or pan.

6

Add Cheese and Spinach

Stir in the parmesan cheese and spinach. Cook for 1-2 minutes, or until the spinach wilts. Wilted spinach will be less voluminous and a darker green.

7

Combine and Finish

Return the cooked shrimp to the skillet and stir to combine with the sauce. Heat through for another 1-2 minutes.

8

Serve

Remove from heat and serve immediately. Be careful as the skillet will still be hot. Garnish with extra parmesan cheese or fresh herbs, such as parsley, if desired.

Recipe Tips

  • Use fresh, wild-caught shrimp for the best flavor.
  • If you don't have heavy cream, you can use half and half or whole milk, but the sauce will be less rich.
  • For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
  • Serve over pasta, rice, or with crusty bread.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
  • When handling raw shrimp, ensure proper hygiene practices to avoid cross-contamination. Wash your hands thoroughly after preparation and keep raw ingredients separate.

Nutrition Facts (per serving)

Calories

450 kcal

Carbs

15g

Protein

30g

Fat

35g

Fiber

3g

Sugar

5g

Sat. Fat

20g

Sodium

700mg

Trans Fat

0.5g

Cholesterol

250mg

Potassium

400mg

Vitamin A

300%

Vitamin C

10%

Calcium

200%

Iron

3%

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