Description
A quick and flavorful 20-minute creamy Tuscan shrimp skillet recipe perfect for busy weeknights, featuring shrimp, spinach, sun-dried tomatoes, and a rich garlic cream sauce.
Ingredients
- 1 pound (450g) medium-sized shrimp, peeled and deveined
- 2 tablespoons (30ml) extra virgin olive oil
- 4 cloves garlic, minced (about 1 tablespoon)
- ½ cup (75g) sun-dried tomatoes, chopped (oil-packed preferred)
- 3 cups (about 90g) baby spinach
- ¾ cup (180ml) heavy cream, full-fat
- ½ cup (50g) freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning (or mix of dried basil, oregano, thyme)
- 1 tablespoon (15ml) fresh lemon juice
- Salt and black pepper to taste
- Optional add-ins:
- ¼ teaspoon red pepper flakes
- ½ cup (75g) sliced mushrooms
- 2 tablespoons (30g) cream cheese
Instructions
- Prep your ingredients: mince garlic, chop sun-dried tomatoes, thaw and pat dry shrimp, measure cream, Parmesan, and spinach.
- Heat olive oil in a large skillet over medium-high heat. Season shrimp lightly with salt and pepper. Cook shrimp about 2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Lower heat to medium. Add more olive oil if needed, then sauté garlic and sun-dried tomatoes for about 2 minutes until fragrant but not browned.
- Pour in heavy cream and sprinkle Italian seasoning. Stir and simmer gently for about 3 minutes to thicken. If using cream cheese, add now and whisk until smooth.
- Remove skillet from heat. Stir in freshly grated Parmesan cheese, then toss in baby spinach and stir until wilted (less than a minute).
- Return shrimp to skillet, gently toss everything together. Squeeze in lemon juice and stir. Adjust salt and pepper to taste.
- Serve immediately over pasta, rice, or zoodles. Enjoy!
Notes
[‘Do not overcook shrimp to avoid rubbery texture; remove as soon as pink and opaque.’, ‘Use fresh garlic for best flavor.’, ‘Pat shrimp dry before cooking to ensure proper sautéing.’, ‘Use room temperature cream to prevent sauce from seizing.’, ‘Grate Parmesan cheese fresh for smoother sauce.’, ‘Add lemon juice last to keep bright citrus flavor and prevent curdling.’, ‘If sauce is too thin, simmer longer; if grainy, cheese was likely added over too-high heat.’, ‘Leftovers store well in fridge up to 3 days; reheat gently with splash of cream or milk.’, ‘Freezing not recommended due to cream sauce separation.’]
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 410
- Sugar: 2
- Sodium: 580
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 6
- Fiber: 2
- Protein: 35
Keywords: Tuscan shrimp, creamy shrimp skillet, quick dinner, weeknight meal, garlic shrimp, sun-dried tomatoes, spinach, easy shrimp recipe