Wow is this good – and versatile. I found it in one of my Italian style cookbooks. We have used it with chicken bites instead of shrimp. It is also great as a sauce for pasta. Drop the meat, water for chicken broth, and add more vegetables (zucchini, sweet peppers, mushrooms) and white beans for a vegetarian version or Meatless Mondays.
Often I make it lighter by using milk or cream cheese in place of the heavy cream.
Tuscan Shrimp
Ingredients
- 1 lbs shrimp deveined, heads-off, shells removed
- to taste salt
- to taste pepper
- 1 ½ tablespoons olive oil
- 1 ½ cloves garlic minced
- ⅛ cup sun-dried tomatoes chopped
- ½ cup cherry tomatoes cut into halves
- 1 teaspoon Italian seasoning
- ½ cup heavy cream
- ½ cup chicken broth
- 1 ½ cups baby spinach
- ½ cup Parmesan cheese grated
- ¼ teaspoon red Chile flakes adjust up or down to your preferred level
- ½ lemon use the zest and juice
- ⅛ cup basil chopped
- ¼ cup parsley chopped
Instructions
- Season each shrimp with salt and pepper.
- In a large skillet, heat 1 ½ tablespoons olive oil over medium-high heat. Place 1 lbs shrimp cook for 4-5 minutes until the skin is crispy. flip the shrimp and cook for another 3-4 minutes, or until shrimp is cooked through but still tender in the center. Transfer the shrimp to a plate and set aside.
- In the same skillet, add more olive oil if necessary and saute' 1 ½ cloves garlic until fragrant, about 30 seconds to 1 minute. Add ⅛ cup sun-dried tomatoes and ½ cup cherry tomatoes to the skillet. Saute' for 2-3 minutes. Add ½ lemon and lemon juice, then stir to combine. Add to taste salt and to taste pepper.
- Add to the skillet, 1 teaspoon Italian seasoning,½ cup heavy cream, ½ cup chicken broth, 1 ½ cups baby spinach, 1/2 cup Parmesan cheese, and ¼ teaspoon red Chile flakes. Stir to combine.
- Return the shrimp to the skillet, nestling them into the sauce. Allow them to simmer in the sauce for a couple of minutes to heat through.
- Sprinkle ⅛ cup basil chopped and ¼ cup parsley over the shrimp and sauce. Serve the Tuscan shrimp hot, ensuring each plate get a generous serving of the spinach and sun-dried tomato sauce.
Notes
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I loved this