Creamy Tuscan Shrimp
Reading Time: < 1 minute
A delightful and light shrimp dish with a creamy Alfredo sauce, sun-dried tomatoes, and fresh spinach. Perfect for a quick, elegant dinner.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 tbsp butter
- ½ onion, chopped
- 3 tsp minced garlic
- ¼ cup sun-dried tomatoes, chopped
- 1½ cups heavy whipping cream
- ¼ cup white cooking wine
- ⅓ cup grated Parmesan cheese
- 3-4 cups fresh baby spinach
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Instructions:
- Cook Shrimp:
- Melt butter in a skillet over medium-high heat.
- Add shrimp and sauté until cooked through. Season with salt and pepper.
- Stir in garlic for the last 30 seconds. Remove shrimp and set aside.
- Prepare Sauce:
- Reduce heat to medium. Sauté onions in the same skillet until softened.
- Add sun-dried tomatoes and cook for 1 minute.
- Pour in white wine to deglaze the skillet. Simmer until reduced by half.
- Finish Sauce:
- Stir in heavy cream, Italian seasoning, salt, and pepper. Simmer until thickened.
- Add Parmesan cheese and stir until melted.
- Mix in spinach and cook until wilted.
- Combine and Serve:
- Return shrimp to the skillet. Toss to coat in the sauce and serve.
- Garnish with fresh parsley.
Storage:
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through.
- Freezing: Not recommended; the cream may curdle upon thawing.
Serving Suggestions:
- Serve with garlic bread, dinner rolls, salad, or a light vegetable side.
Nutrition (per serving):
- Calories: 748
- Carbohydrates: 9g
- Protein: 93g
- Fat: 40g
- Saturated Fat: 22g
- Cholesterol: 1402mg
- Sodium: 4207mg
- Potassium: 389mg
- Fiber: 1g
- Sugar: 4g
- Vitamin A: 3604 IU
- Vitamin C: 16mg
- Calcium: 637mg
- Iron: 9mg
