Posted by Tuscan shrimp combines tender and juicy shrimp with a creamy and rich Parmesan sauce with sun dried tomatoes and spinach. Impressive yet easy to make.
Duration :
Servings : 4 servings
Calories : 400kcal
Ingredients
- 2 tablespoon unsalted butter
- 6–8 garlic cloves minced or chopped finely
- 1 pound large or jumbo shrimp
- Salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion chopped
- 1/2 cup white wine such as pinot gris or chardonnay
- 1/2 cup sun dried tomato strips – not packed about 3 ounces I prefer the ones sold in a bag and not the ones packed in oil
- 1 cup heavy cream
- 1/4 cup water or vegetable broth
- 1/2 teaspoon dried Italian seasoning
- 3 cups fresh baby spinach leaves
- 1/4 cup Parmesan cheese plus more for serving
- 1 tablespoon fresh basil chopped finely
If Serving Over Pasta
- 12 ounces pasta cooked until al dente drained
- 1/2 – 1 cup reserved pasta cooking water
Instructions
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In a large skillet over low heat, melt the butter and stir inthe garlic. Cook on low for 2 – 3 minutes, stirring constantly . Don’t let the garlic get browned.
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Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook on medium heat until it starts to get pink side (about 2 minutes on one side, and about a minute on the other). Transfer to a plate. The shrimp should not be fully cooked at this point.
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In the same skillet, heat the olive oil over medium high heat. Add the chopped onions and cook until they become soft and translucent, about 4-5 minutes.
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Add the wine to deglaze the skillet, and scrape the bottom of the skillet with a wooden spoon to loosen the brown bits stuck at the bottom of the skillet Cook for about 2-3 minutes or until the wine reduces by about half.
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Stir in the sun-dried tomato strips and mix well. Cook for a couple of minutes. Stir in the heavy cream and broth and the Italian seasoning.. Bring to a gentle simmer and cook, stirring frequently over low heat.
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Add the fresh spinach and allow them to wilt. Add the Parmesan cheese and mix to combine. Adjust seasoning.
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Return the shrimp to the skillet. Add the fresh basil and mix well to combine. Let the shrimp cook for about 2 – 3 minutes or until cooked through.
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Serve immediately with crusty bread or tossed with pasta. Garnish with basil and additional Parmesan (optional).
If Serving with Pasta
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Add the cooked pasta into the shrimp skillet. Gently toss until the pasta is coated with the sauce. Add some of the reserved pasta cooking water, one a bit at a time, to keep the pasta creamy.
Notes
- If you use sun dried tomatoes packed in olive oil, make sure you drain the oil as much as possible so the sauce doesn’t turn out greasy.
- You can substitute half and half for the heavy cream if you prefer. The sauce won’t be as rich but it will still be amazing!
- Leftovers can be stored in an airtight container in the refrigerator for about 1-2 days.
Nutrition
Calories:kcal 489 | Carbohydrates: 50g | Protein: 60g | Fat: 10g |