DESCRIPTION
This creamy garlic Tuscan shrimp recipe with sun-dried tomatoes, spinach, and basil is rich, decadent, and ready in about 15 minutes!
PREPARATION TIME
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Ingredients
- 1 pound shrimp (I used 31-40 count size) thawed & peeled
- 2 tablespoons butter
- 1 teaspoon flour
- 4-5 cloves garlic minced
- 1 cup heavy/whipping cream
- 1/2 teaspoon lemon juice
- 1/4 teaspoon Italian seasoning
- 1/4 cup sun-dried tomatoes chopped or julienned
- 1-2 cups (packed) fresh baby spinach
- Handful fresh basil cut into thin strips
- Salt & pepper to taste
Instructions
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Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth.
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Add the garlic and cook for about 30 seconds or until fragrant.
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Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it’s bubbling too much.
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Add the shrimp and cook for around 5 minutes or until they’re cooked through and the sauce is slightly thickened, taking care not to overcook them.
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Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. I like to squeeze extra lemon juice over top when serving (up to you). You could also grate some fresh parmesan over top if you wish.
Notes
- I used sun-dried tomatoes that were packed in oil (I drained the oil). Feel free to use more or less than suggested.
Nutrition
Calories: 396kcal, Carbohydrates: 8g, Protein: 26g, Fat: 30g, Saturated Fat: 18g, Cholesterol: 382mg, Sodium: 977mg, Potassium: 425mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1813IU, Vitamin C: 11mg, Calcium: 232mg, Iron: 3mg
