Shrimp with Sun Dried Tomato Cream Sauce

Super quick to put together, only 20 minutes from start to finish. Incredibly delicious and perfect for those busy weeknights. 

I love shrimp dinners. 

Always stocked in the freezer, shrimp thaws super quick and cooks in no time. 

The words I can think of when I look at this dish.

Easy, creamy but light, spicy (just a hint), vegetables (spinach counts, right?) and major YUM! 

This is freaking GOOD. 









Skill level – Easy

Shrimp with Sun Dried Tomato Cream Sauce

Ingredients:

1/2 pound medium shrimp, peeled and deveined ( 31-40 per pound) 

1/4 + 1/8 teaspoon salt, divided

1/4 teaspoon pepper, divided

1 tablespoon extra virgin olive oil

2 tablespoons unsalted butter

1/2 cup finely chopped onion

3 medium garlic cloves, finely chopped 

1/2 teaspoon red pepper flakes

1/2 cup heavy cream

1/2 cup chicken stock

2 tablespoons drained oil-packed sun-dried tomatoes

1/2 teaspoon Italian seasoning 

1 handful baby spinach

1/4 cup grated parmesan cheese

Preparation:

1. Toss shrimp with 1/8 teaspoon salt and 1/8 teaspoon pepper powder. 

2. Add olive oil into a 9-inch skillet and heat over medium-high heat. Place shrimp in a single layer, cook for one minute (without disturbing), turn then over and cook for an additional 30 seconds or until cooked. Transfer shrimp onto a plate. 

3. Place pan back on medium heat, add butter and let it melt. Add onion, garlic and red pepper flakes. Cook for about 2 minutes, stirring often until translucent. Add heavy cream, chicken stock, sun-dried tomatoes, Italian seasoning, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until sauce has thickened to your liking, about 30 seconds to 1 minute. (You will need a thicker sauce if serving over pasta)

4. Add spinach, parmesan and shrimp. Cook for a few seconds until spinach is wilted. 

5. Serve with crusty bread to mop up all the sauce or serve over cooked fettuccine. 

Makes 2 servings

 

 

(tuscan)

 

 

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