Shrimp W Spinach Sun Dried Tomatoes
Transform your weeknight dinners with this irresistible recipe for Shrimp with Spinach and Sun-Dried Tomatoes. Succulent, perfectly seared shrimp are surrounded by a creamy, garlicky sauce infused with the rich umami flavors of sun-dried tomatoes and balanced by the freshness of wilted baby spinach. This one-pan dish comes together in just 25 minutes, making it ideal for busy schedules without sacrificing indulgence. A touch of Parmesan cheese and optional crushed red pepper flakes amplify the flavor, while the versatile serving options—over pasta, rice, or alongside crusty bread—make this recipe endlessly adaptable. Perfect for seafood lovers, this savory yet wholesome meal is guaranteed to impress, whether you’re cooking for yourself or entertaining guests.
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Recipe Information
Ingredients
- 1 lb Large shrimp (peeled and deveined)
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 4 cloves Garlic (minced)
- 1 cup Sun-dried tomatoes (julienned)
- 5 oz Fresh baby spinach
- 0.3333 cup Chicken broth
- 0.25 cup Heavy cream
- 0.25 cup Parmesan cheese (grated)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 tsp Crushed red pepper flakes (optional)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the shrimp to the skillet in a single layer. Sprinkle lightly with salt and black pepper.
Cook the shrimp for 1-2 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once melted, stir in the minced garlic and sauté for 1 minute until fragrant.
Add the sun-dried tomatoes to the skillet and cook for 2 minutes, stirring occasionally.
Pour in the chicken broth and heavy cream. Stir well and bring the mixture to a gentle simmer.
Reduce the heat to low and stir in the Parmesan cheese. Continue stirring until the cheese has melted and the sauce is creamy.
Add the fresh spinach to the skillet and cook for 2-3 minutes, or until the spinach has wilted.
Return the cooked shrimp to the skillet and toss to coat in the sauce.
Sprinkle with crushed red pepper flakes if desired, and adjust the seasoning with more salt or pepper as needed.
Serve hot over pasta, rice, or with crusty bread to soak up the sauce. Enjoy!
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 4258 mg | 185% | |
| Total Carbohydrate | 109.8 g | 40% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 61.0 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1122 mg | 86% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 5551 mg | 118% | |
*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.
