Creamy Shrimp and Vegetables
Indulge in the rich, crowd-pleasing flavors of Creamy Shrimp and Vegetables, a quick and hearty one-skillet meal perfect for weeknights or special occasions. Juicy, paprika-dusted shrimp are seared to perfection, then simmered with an array of vibrant vegetables like red bell peppers, zucchini, and baby spinach in a luscious parmesan cream sauce. Infused with garlic and a hint of chicken or vegetable broth, this dish achieves the perfect balance of savory and fresh. Ready in just 35 minutes, this versatile recipe pairs beautifully with pasta, rice, or crusty bread, making it an irresistible option for seafood lovers seeking a creamy twist.
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Recipe Information
Ingredients
- 450 grams large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 2 cups baby spinach
- 1 cup heavy cream
- 1 cup parmesan cheese, freshly grated
- 0.5 cup chicken or vegetable broth
- 1 teaspoon paprika
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the shrimp to the skillet, season with paprika, salt, and black pepper, and cook for 2-3 minutes per side or until pink and opaque. Remove the shrimp and set aside.
In the same skillet, add the remaining olive oil and butter. Stir in the minced garlic and sauté for about 1 minute until fragrant.
Add the red bell pepper and zucchini to the skillet. Sauté for 4-5 minutes until slightly tender.
Add the baby spinach and cook until wilted, about 1-2 minutes.
Pour in the heavy cream and chicken or vegetable broth. Stir well and bring to a gentle simmer.
Stir in the freshly grated parmesan cheese, and continue to stir until the cheese has melted and the sauce has thickened slightly, about 2-3 minutes.
Return the shrimp to the skillet, and gently fold them into the creamy sauce and vegetables.
Sprinkle the dish with fresh parsley before serving. Serve hot with pasta, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.5 g | 257% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1346 mg | 449% | |
| Sodium | 6008 mg | 261% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 11.0 g | ||
| Protein | 205.0 g | 410% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 3059 mg | 235% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2514 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
