Description
Tender shrimp are cooked in a rich garlic Parmesan cream sauce with sun-dried tomatoes, cherry tomatoes, and spinach for an elegant yet easy one-pan meal. Ready in just 30 minutes, it’s perfect for busy weeknights or special occasions.
Ingredients
1 pound large shrimp (26–30 count)
2 tablespoons oil from sun-dried tomatoes, divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons olive oil, divided
2 tablespoons butter, divided
1 pint cherry tomatoes
1/2 cup sun-dried tomatoes, drained and roughly chopped
1 shallot, chopped
4–6 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 1/2 cups low sodium chicken broth
1 tablespoon cornstarch
1 cup heavy cream (or evaporated milk plus 1 1/2 teaspoons cornstarch)
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup finely grated fresh Parmesan cheese
2 cups baby spinach (optional)
Salt and pepper to taste
Pasta, mashed potatoes, or rice for serving
Instructions
- Whisk together 1 tablespoon sun-dried tomato oil, garlic powder, onion powder, salt, pepper, and paprika in a large bowl. Add the shrimp and toss to coat evenly.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large non-reactive skillet over medium-high heat. Cook the shrimp in two batches for about 2 minutes per side until opaque, then transfer to a plate.
- Add the remaining sun-dried tomato oil to the skillet along with the cherry tomatoes, sun-dried tomatoes, shallot, garlic, and red pepper flakes. Sauté for 4 to 5 minutes until the shallot is tender.
- Reduce the heat to low and stir in the heavy cream. Whisk the chicken broth with the cornstarch until smooth and pour into the skillet. Add the parsley, basil, and oregano.
- Bring the sauce to a gentle simmer, scraping up any browned bits from the pan, and cook until it reaches the desired thickness.
- Reduce the heat to medium-low and stir in the Parmesan cheese until melted. Season with salt and pepper to taste, then add the spinach and cook until wilted.
- Return the shrimp to the skillet and warm through in the sauce. Serve over pasta, mashed potatoes, or rice, garnished with fresh parsley if desired.
Notes
Use thawed and well-dried frozen shrimp if fresh shrimp are unavailable.
Evaporated milk plus extra cornstarch can be substituted for a lighter sauce.
Add mushrooms or zucchini for extra vegetables.
Increase red pepper flakes or add cayenne for more heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of milk or water if the sauce thickens.
Freezing is not recommended because the cream sauce may separate and shrimp can become tough.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 305 mg
