Description
A quick and delicious shrimp dish in a creamy garlic parmesan sauce with spinach and sun-dried tomatoes, reminiscent of five-star dining.
Ingredients
- 1½ pounds large shrimp, peeled and deveined
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup parmesan cheese, freshly grated
- 1 cup spinach, chopped
- ½ cup sun-dried tomatoes, jarred and drained
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and minced garlic, cooking for 2 to 3 minutes until the shrimp turn pink all over. Remove the cooked shrimp from the skillet and set them aside on a plate.
- In the same skillet, add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk everything together over medium-high heat, stirring constantly until the sauce begins to thicken, about 3 to 4 minutes.
- Stir in the chopped spinach and sun-dried tomatoes. Let the mixture simmer gently until the spinach starts to wilt, about 2 to 3 minutes.
- Return the cooked shrimp to the pan, tossing them gently in the sauce to coat and warm them through. Serve immediately over pasta, rice, or with crusty bread.
Notes
Store leftovers in a tightly covered container in the refrigerator for up to 4 days. Reheat gently to avoid rubbery shrimp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian