My mom made this Tuscan Shrimp recipe recently and it was absolutely delicious! She used frozen spinach and light cream (instead of heavy cream). This dish can be served with rice or pasta but we had it just like this with a side of roasted sweet potatoes. Perfecto!
CREAMY TUSCAN SHRIMP
2 tablespoons butter
16 ounces large raw shrimp, peeled, deveined, tail off
1 teaspoon paprika
1 teaspoon garlic powder
1 cup heavy cream (or light cream)
½ cup sun-dried tomatoes
2 cloves garlic, minced
1 cup chopped spinach (fresh or frozen)
1 teaspoon salt
Instructions:
Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet.
When the butter has melted add the shrimp and sprinkle with the garlic powder and paprika.
Cook for 5 minutes, stirring occasionally, or until shrimp is pink and opaque.
Remove the shrimp to a plate and set aside.
Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat.
Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened, about 2 minutes.
Return the shrimp to the skillet and coat with the sauce. Sprinkle with salt, to taste.
Serve immediately.
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