Description
Succulent golden-seared jumbo shrimp in a luxurious garlic parmesan cream sauce with sun-dried tomatoes, fresh baby spinach, and aromatic basil.
Ingredients
Scale
- 1 1/2 lbs jumbo raw shrimp, peeled, deveined, and patted dry
- 1/2 cup sun-dried tomatoes packed in oil, sliced (reserve 1 tbsp oil)
- 5 cloves garlic, finely minced
- 1 cup heavy whipping cream
- 3/4 cup freshly grated Parmigiano-Reggiano or parmesan cheese
- 1/2 cup low-sodium chicken broth (or dry white wine)
- 3 cups fresh baby spinach
- 2 tbsp unsalted butter, divided
- 1 tbsp olive oil (or oil from sun-dried tomato jar)
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp sea salt and 1/4 tsp cracked black pepper
- Fresh basil leaves and lemon wedges for serving
Instructions
- Season Shrimp: Pat shrimp completely dry with paper towels. Season with salt, pepper, and dried oregano.
- Sear Shrimp: Heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium-high heat. Sear shrimp for 1 1/2 to 2 minutes per side until pink and opaque. Transfer immediately to a plate.
- Sauté Aromatics: Melt remaining 1 tbsp butter in the skillet over medium heat. Sauté minced garlic, sun-dried tomatoes, and red pepper flakes for 1-2 minutes until fragrant.
- Make Cream Sauce: Add chicken broth, scraping up browned bits. Pour in heavy cream and bring to a simmer. Reduce heat to low, whisk in grated parmesan, and simmer for 3-4 minutes until slightly thickened.
- Wilt Spinach & Finish: Stir in baby spinach until wilted. Return seared shrimp to skillet to warm through for 1 minute. Garnish with fresh basil and serve warm!
- Prep Time: 10
- Cook Time: 10
Nutrition
- Calories: 390
- Sodium: 520
- Fat: 26
- Carbohydrates: 8
- Fiber: 2
- Protein: 32