Creamy Tuscan Shrimp
🛒 What You’ll Need
- 1 lb Large shrimp, peeled and deveined 🍤
- 2 tbsp Butter, unsalted 🧈
- 1 tbsp Olive oil 🫒
- 4 cloves Garlic, minced 🧄
- 1 cup Heavy cream 🥛
- ½ cup Chicken broth or dry white wine 🥣🥂
- ½ cup Parmesan cheese, freshly grated 🧀
- ½ cup Sun-dried tomatoes, chopped 🍅☀️
- 2 cups Fresh baby spinach 🍃
- 1 tsp Italian seasoning 🌿
- Salt & Red pepper flakes to taste 🧂🌶️
- Fresh parsley, chopped for garnish 🌿
👩🍳 Instructions
- Sear the Shrimp: Season shrimp with salt, pepper, and Italian seasoning. In a large skillet, heat olive oil and 1 tbsp of butter over medium-high heat. Sear shrimp for 2 minutes per side until pink and opaque. Remove and set aside. 🍤🔥🍳
- Sauté Aromatics: In the same skillet, melt the remaining butter. Add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant. 🧄☀️👃
- Deglaze & Simmer: Pour in the chicken broth (or wine) to deglaze the pan, scraping up any delicious brown bits. Reduce heat to medium and stir in the heavy cream. Let it simmer gently for 2-3 minutes. 🥛🌪️✨
- Make it Cheesy: Whisk in the Parmesan cheese until melted and the sauce begins to thicken into a silky gold. 🧀🤤
- Wilt the Greens: Add the fresh baby spinach to the sauce. Stir until the spinach has wilted down and become one with the cream. 🍃🤝🌀
- Combine: Return the shrimp to the skillet. Toss gently to coat them in that glorious Tuscan sauce as seen in the photo! 🍤🌊👑✨
- Serve: Garnish with fresh parsley and red pepper flakes. Serve immediately over pasta, rice, or with a side of crusty bread. 🍝🍽️😋
🔥 Pro Tips:
- The “Tender” Secret: Don’t overcook the shrimp! They only need a few minutes. If they curl into a tight “O,” they are overdone; look for a loose “C” shape. 🍤🛡️💎
- Sauce Consistency: If the sauce is too thick, add a splash more broth. If you want it thicker, let it simmer for an extra minute before adding the shrimp back in. 🥘🎯✨
