Very Creamy Tuscan Shrimp

Time :15

Yield :4 servings

Recipe Background

This Tuscan Shrimp isn't just creamy. Uh-uh, it's very creamy! And that's why we had to call it exactly what it is... Very Creamy Tuscan Shrimp. It's obvious! Especially once you taste the plump shrimp all nestled in the rich, cheesy sauce that's as smooth as silk! To complete the experience, it's a must to enjoy this savory seafood soirée over a bed of delicately tender noodles or fluffy rice. This Very Creamy Tuscan Shrimp is the clear choice when you're craving that smooth and seaside taste!

Ingredients

2 tablespoons olive oil
1 pound white shrimp peeled and deveined
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1 tablespoon garlic minced
1/4 cup sun-dried tomatoes
1 teaspoon all-purpose flour
1 cup heavy cream
1/4 cup parmesan cheese grated
3 cups baby spinach
2 tablespoons fresh basil finely sliced
pasta rice, or mashed potatoes, to taste, cooked and warm, for serving

Directions

Heat the oil in a large skillet over medium-high heat until it is sizzling, about 2 minutes.
Add the shrimp to the skillet, sprinkle with the salt and the pepper, and sauté until just browned on both sides, about 5 minutes.
Transfer the shrimp to a resting plate.
Add the butter, the garlic, and the sun-dried tomatoes to the skillet and sauté until fragrant, about 1 minute.
Add the flour to the butter mixture and mix until well-combined.
Add the heavy cream and the parmesan to the butter mixture and stir well.
Bring the sauce to a simmer, adjust the heat to medium, and stir the sauce until it thickens.
Add the spinach to the sauce and cook until it wilts, about 1 minute.
Sprinkle the basil over the top of the creamy shrimp.
Add the cooked shrimp to the sauce and toss well to coat.
Pour the creamy shrimp over the cooked pasta.
Serve immediately.