Description
Succulent shrimp in a rich, creamy sauce with sun-dried tomatoes, fresh spinach, garlic, and Parmesan cheese. This restaurant-quality Italian-inspired dish comes together in just 25 minutes with one pan and minimal cleanup.
Ingredients
Scale
- 1 ½ pounds large shrimp, peeled and deveined
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- ½ cup sun-dried tomatoes packed in oil, drained and chopped
- 1 ½ cups heavy cream
- ½ cup chicken broth (low-sodium)
- ½ cup freshly grated Parmesan cheese (plus extra for serving)
- 3 cups fresh baby spinach (packed)
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, adjust to taste)
- ¾ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Fresh basil leaves for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Prep the shrimp: Pat the shrimp completely dry with paper towels—this is crucial for getting a good sear. Season both sides with salt and pepper. If your shrimp are very large, you can butterfly them for faster cooking and more surface area to absorb the sauce.
- Sear the shrimp: Heat 1 tablespoon of butter and the olive oil in your large skillet over medium-high heat. Once hot and shimmering, add the shrimp in a single layer (work in batches if needed to avoid crowding). Cook for 1-2 minutes per side until pink and just cooked through with slightly golden edges. Don’t overcook—shrimp cook quickly! Remove shrimp to a plate and set aside.
- Sauté the aromatics: In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning. Add the chopped sun-dried tomatoes and cook for another 30 seconds.
- Build the sauce: Pour in the chicken broth and scrape up any flavorful brown bits from the bottom of the pan with a wooden spoon (this is called deglazing and adds depth). Let it simmer for 1-2 minutes until slightly reduced.
- Add the cream: Pour in the heavy cream and stir to combine. Add the Italian seasoning, red pepper flakes (if using), and additional salt and pepper to taste. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly. Don’t let it boil rapidly or it may separate.
- Add cheese and spinach: Remove from heat and stir in the grated Parmesan cheese until melted and smooth. Add the fresh spinach and stir until wilted, about 1-2 minutes. The residual heat will wilt it perfectly without overcooking.
- Return the shrimp: Add the cooked shrimp back to the skillet, nestling them into the creamy sauce. Gently toss to coat and heat through for 1-2 minutes. Taste and adjust seasoning if needed.
- Garnish and serve: Remove from heat, garnish with fresh torn basil leaves and extra Parmesan if desired. Serve immediately with lemon wedges on the side for squeezing over the top.
Notes
- Shrimp size: If using smaller shrimp, reduce cooking time to 1 minute per side to avoid overcooking and rubberiness.
- Gluten-free: This recipe is naturally gluten-free. Just ensure your chicken broth is certified gluten-free.
- Dairy-free adaptation: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan. The flavor will be different but still delicious.
- Sauce consistency: If your sauce is too thick, thin with a splash of broth or pasta water. If too thin, simmer a bit longer or add more Parmesan.
- Don’t overcook the shrimp: Shrimp continue cooking from residual heat. Pull them when just barely done—they’ll finish cooking when returned to the sauce.
- Fresh vs. dried herbs: If using fresh herbs instead of Italian seasoning, use 1 tablespoon of chopped fresh basil, oregano, or a combination.
- Serving suggestion: This is delicious over pasta, rice, cauliflower rice, zucchini noodles, or with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1 ½ cups (with sauce)
- Calories: 485
- Sugar: 4g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 340mg