Seared shrimp in a creamy garlic sauce with sun-dried tomatoes, Parmesan and wilted spinach, all made in one skillet and finished with fresh basil.
Author:Dorothy Miller
Ingredients
Scale
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/3 cup sun-dried tomatoes, chopped
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh spinach leaves
Chopped fresh basil for garnish
Instructions
Heat olive oil and butter in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
In the same skillet, add garlic and sauté for about 1 minute until fragrant.
Add sun-dried tomatoes and cook for another 2 minutes.
Pour in the heavy cream and chicken broth, bringing to a simmer. Stir in the Parmesan cheese until melted and smooth.
Season the sauce with Italian seasoning, salt, and pepper. Add fresh spinach, allowing it to wilt slightly.
Return the shrimp to the skillet, gently stirring to coat everything in the creamy sauce.