Tuscan Shrimp
Delicious Tuscan Shrimp cooked in a creamy sauce with sun-dried tomatoes and spinach.
Equipment
- Large Skillet
Ingredients
Shrimp
- 1 lb raw shrimp (large, peeled, and deveined) 16 or 20 count per 1 pound
- 1 teaspoon smoked paprika
- 0.5 teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper coarse
- 5 cloves garlic minced
- 2 tablespoons olive oil
Creamy Tuscan sauce
- 4 oz sun-dried tomatoes chopped (about ¼ cup)
- 14 oz artichoke hearts drained and chopped (1 can or about 1 cup)
- 4 oz fresh spinach
- 1 cup heavy cream
- 0.25 teaspoon smoked paprika
- salt to taste
Instructions
How to sear the shrimp
- Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
- Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot.
- Add shrimp and minced garlic, and cook for about 2 minutes per side.
- Make sure the shrimp are not overcrowded to avoid steaming.
- Remove from heat and transfer the shrimp to a plate.
How to make Tuscan sauce
- To the now empty skillet, add chopped sun-dried tomatoes and chopped artichokes.
- Cook, stirring, for 1 minute on medium heat.
- Add fresh spinach and cook until the spinach wilts, for a couple of minutes.
- Add 1 cup of heavy cream and paprika. Bring to a simmer.
- Simmer for about 1 minute, stirring, and season with salt if needed.
- Add more paprika if you like.
Assembly
- Add seared shrimp to the skillet with the cream sauce.
- Spoon the sauce over the shrimp, and simmer for about 2 minutes until the shrimp is warmed up and completely cooked through.
- Season with salt if needed.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 35gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 300mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 30IUVitamin C: 15mgCalcium: 10mgIron: 15mg
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