Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined Use fresh shrimp for the best flavor and texture.
- 2 tablespoons butter
- 4 cloves garlic, minced Adjust the level of garlic to your taste.
- 1 cup heavy cream Can be substituted with half-and-half for a lighter option.
- 1 cup parmesan cheese, grated
- 2 cups baby spinach
- 1/2 cup sun-dried tomatoes, chopped
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish) Don't skip the fresh parsley; it adds brightness.
Method
Cooking
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Add shrimp and season with salt and pepper. Cook until shrimp are pink and cooked through, about 2-3 minutes per side.
- Stir in heavy cream, parmesan cheese, spinach, and sun-dried tomatoes, cooking until the sauce is thickened and spinach is wilted.
- Garnish with fresh parsley and serve immediately.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 8gProtein: 30gFat: 22gSaturated Fat: 10gSodium: 500mgFiber: 2gSugar: 2g
Notes
Serve over pasta, rice, or with crusty bread. Add a side salad or steamed vegetables for a complete meal. Leftovers can be stored in the fridge for up to 2 days, reheating gently on low heat with a splash of cream if needed.
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