Creamy Tuscan Shrimp Garlic (Print Version)
# Ingredients:
→ Seafood
01 -
1 pound shrimp (31-40 count per pound), thawed and peeled
→ Dairy
02 -
2 tablespoons unsalted butter
03 -
1 cup heavy cream
→ Vegetables & Herbs
04 -
4 cloves garlic, minced
05 -
1/4 cup sun-dried tomatoes, drained and chopped
06 -
1 cup packed fresh baby spinach
07 -
1/4 cup fresh basil, cut into thin strips
→ Seasonings
08 -
1 teaspoon all-purpose flour
09 -
1/2 teaspoon fresh lemon juice
10 -
1/4 teaspoon Italian seasoning
11 -
Salt, to taste
12 -
Black pepper, to taste
# Instructions:
01 -
Melt the butter over medium-high heat in a large skillet. Add the flour and cook, stirring constantly, for about 1 minute until a smooth roux forms.
02 -
Add the minced garlic to the skillet, stirring for about 30 seconds until fragrant, taking care not to brown.
03 -
Pour in the heavy cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Stir to combine and allow the mixture to gently simmer for 2 minutes. Adjust the heat to maintain a gentle bubble as needed.
04 -
Add the shrimp to the sauce and cook for 5 minutes, stirring occasionally, until the shrimp are pink, opaque, and just cooked through. Ensure the sauce slightly thickens but do not overcook the shrimp.
05 -
Add the spinach and basil to the skillet and cook for an additional 2 minutes until the spinach is wilted and the basil is fragrant.
06 -
Season with salt and freshly ground black pepper to taste. Serve immediately. Optionally, squeeze additional lemon juice or grate fresh parmesan over the top before serving.
# Notes:
01 -
Use drained sun-dried tomatoes packed in oil for best flavor and texture.
02 -
Add more or less sun-dried tomatoes and lemon juice according to your taste preferences.