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A skillet of creamy tuscan shrimp with sun-dried tomatoes and fresh spinach in a white cream sauce.
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Creamy Tuscan Shrimp

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 420kcal

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 cloves garlic , minced
  • 1/2 cup sun -dried tomatoes, chopped
  • 2 cups fresh baby spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Pat the shrimp dry with paper towels. Season with salt and pepper.
  • In a large skillet, heat olive oil. Use medium-high heat.
  • Add shrimp to the skillet in one layer. Sear for 1-2 minutes per side. Remove and set aside.
  • Melt the butter over medium heat. Add minced garlic and cook until fragrant.
  • Add sun-dried tomatoes and cook for 2 minutes.
  • Pour in the heavy cream. Bring to a gentle simmer. Reduce heat to low.
  • Stir in the Parmesan cheese, oregano, and flakes. Stir until the sauce thickens.
  • Add fresh spinach to the sauce. Stir until the leaves wilt.
  • Return the cooked shrimp to the skillet. Toss to coat in the sauce. Heat through.
  • Garnish with fresh parsley and serve immediately.