Creamy Tuscan Shrimp
Creamy Tuscan Shrimp is a dreamy cheesy dish with a creamy butter sauce with wilted spinach and perfectly sauteéd shrimp. This super easy and quick, 25 minutes from start to finish, dinner is perfect for any occasion.
Servings: 4 Servings
- 2 tablespoons Butter
- 5 Garlic Cloves minced
- 1 lb Shrimp
- 1 tablespoon Olive Oil
- 1 medium Onion diced
- 1/2 cup White Wine
- 2 cups Half and Half
- 1 teaspoon Water
- 1 teaspoon Cornstarch
- 2/3 cup Grated Parmesan Cheese
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 3 ounces Sun-Dried Tomatoes
- 3 cups Baby Spinach
- 1 teaspoon Oregano
- 1/2 teaspoon Thyme
Melt the butter in a large skillet over medium-high heat. Add the shrimp and cook on each side for 2 minutes, until they are just cooked through and pink. Use a slotted spoon to remove them from the skillet, and set them aside.
Pour the olive oil in the skillet making sure to leave the remaining butter and heat. Add the garlic and saute for 1 minute, or until fragrant,
Add the onions to the skillet and cook for an additional 1 minute.
Pour in the white wine and bring to a boil and allow it to reduce to half, about 2 to 4 minutes.
Reduce the heat to low and add the half-and-half. Whisk the cornstarch and water together before pouring into the skillet and then add the parmesan cheese.
Season with salt and pepper and stir in the sun-dried tomatoes, spinach, oregano, and thyme.
Allow the spinach leaves to wilt before returning the shrimp back to the skillet, let simmer for about 5 more minutes.
Serving: 1Serving | Calories: 529kcal | Carbohydrates: 24g | Protein: 37g | Fat: 30g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 360mg | Sodium: 1600mg | Potassium: 1211mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3065IU | Vitamin C: 24mg | Calcium: 549mg | Iron: 6mg