Description
A quick and creamy Tuscan-style shrimp dish featuring spinach, artichokes, and sun-dried tomatoes, perfect for a weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb shrimp, peeled and deveined
- Salt and black pepper, to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 can (14 oz) artichoke hearts, drained and quartered
- 3 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Optional: Red pepper flakes, for heat
Instructions
- Sauté the Shrimp: Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, add to skillet, and cook for 2-3 minutes on each side until pink and fully cooked. Remove shrimp and set aside.
- Garlic and Sauce: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Pour in heavy cream, chicken broth, and Italian seasoning; stir well and let simmer.
- Add the Veggies: Stir in sun-dried tomatoes, artichoke hearts, and fresh spinach. Cook for 2-3 minutes until spinach wilts and everything is heated through.
- Finish with Shrimp and Parmesan: Return cooked shrimp to the skillet, toss to coat in sauce, and stir in grated Parmesan cheese. Cook for an additional minute until well combined.
- Serve: Garnish with extra Parmesan or red pepper flakes if desired. Serve warm with crusty bread, over pasta, or cauliflower rice.
Notes
- Adjust the amount of red pepper flakes to your heat preference.
- This dish can be served with various sides like pasta or bread.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: main course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 210mg