Creamy Tuscan Shrimp
A delightful dish that combines rich flavors of shrimp, creamy sauce, and sun-dried tomatoes, perfect for quick weeknight dinners or impressing guests.
Ingredients
For the shrimp and sauce
- 3 tablespoons butter
- 3 cloves garlic (minced)
- 1 pound uncooked jumbo shrimp (tails off)
- 1 cup white wine
- 1 1/2 cups half and half (or heavy whipping cream)
- 2 cups baby spinach
- 4 ounces sun-dried tomatoes (drained)
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- to taste Cooked pasta (optional for serving)
Instructions
Cooking the Shrimp
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the shrimp and cook for 2-3 minutes on each side until they turn pink.
- Remove the shrimp from the skillet and set aside.
Making the Sauce
- In the same skillet, slowly add the white wine to deglaze the pan.
- Stir to loosen any bits stuck to the bottom, then allow the wine to reduce by half.
- Once reduced, add the half and half, spinach, sun-dried tomatoes, lemon juice, salt, and pepper.
- Cook until the spinach wilts down.
Serving the Dish
- Return the cooked shrimp to the skillet.
- Serve the dish as is or over cooked pasta for a more filling meal.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for 2-3 days. Reheat gently to prevent overcooking the shrimp. Use fresh shrimp for the best flavor or substitute chicken broth for a lighter creaminess. Customize with herbs or vegetables as preferred.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gSodium: 700mgFiber: 2gSugar: 3g
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