Creamy Tuscan Shrimp
The ultimate comfort food, Creamy Tuscan Shrimp is a quick and luscious dish that’s perfect for busy weeknights. Succulent shrimp are enveloped in a rich, creamy sauce with sun-dried tomatoes and fresh spinach. Enjoy a taste of Italy tonight!
Equipment
- Skillet
- Frying Pan
- Chef's Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 12 oz Shrimp I used jumbo
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoons Olive Oil divided
- 3 tablespoons Unsalted Butter divided
- 3 cloves Garlic minced
- 1 Shallot finely diced
- ¼ cup Sun-Dried Tomatoes
- 2 cups Spinach loosely packed, roughly chopped
- ½ teaspoon Italian Seasoning
- ½ cup Chicken Stock
- ¾ cup Heavy Cream
Instructions
- Start by preparing your shrimp. De-vein, take off the shell. You can remove the tails if you like. Season with salt and black pepper.
- In a skillet, heat up olive oil and one tablespoon of butter. Cook shrimp for 2 minutes on each side, until they are nice and pink. Remove onto a plate.
- Add more oil and butter to the pan. Add garlic and shallot. Saute for 2 minutes.
- Add Italian seasoning, sun-dried tomatoes and spinach and cook until wilted.
- Add chicken stock and scrape any cooked on bits from the bottom of the pan.
- Add heavy cream and cook over medium-low heat. Add a tablespoon of butter and let melt. Stir in.
- Add cooked shrimp back into the pan. Let it heat up.
- Serve over pasta.
Notes
- Shallots: are small slightly-pink onions, found in the produce section. You can use a quarter of a cup of finely chopped yellow or white onion in place of the shallot.
- Nutrition Values: can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.