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Creamy Parmesan Shrimp with Sun-Dried Tomatoes and Baby Spinach

Creamy Parmesan Shrimp with Sun-Dried Tomatoes and Baby Spinach

A rich and flavorful dish featuring succulent shrimp, creamy Parmesan sauce, and vibrant sun-dried tomatoes and spinach.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Large shrimp, peeled and deveined
  • 2 tablespoons Olive oil
  • 3 cloves Garlic, minced
  • 1 cup Sun-dried tomatoes, chopped
  • 1 teaspoon Italian seasoning
  • 1 cup Heavy cream
  • 1 cup Grated Parmesan cheese
  • 4 cups Baby spinach
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Equipment

  • Large skillet
  • Measuring Cups and Spoons

Method
 

Instructions
  1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  2. Add the shrimp to the skillet and season with salt, pepper, and Italian seasoning. Cook for 2-3 minutes on each side, or until shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.
  3. In the same skillet, add the chopped sun-dried tomatoes and cook for 2 minutes.
  4. Pour in the heavy cream, stirring to combine. Bring the mixture to a simmer.
  5. Gradually add the grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce is creamy.
  6. Add the baby spinach and cook for an additional 2-3 minutes, until wilted.
  7. Return the cooked shrimp to the skillet, stirring to coat them in the creamy sauce.
  8. Taste and adjust seasoning with salt and pepper if needed.
  9. Serve warm, garnished with chopped fresh parsley.

Notes

For variation, you can add pasta to make it a complete meal or substitute shrimp with chicken or tofu.