Creamy Tuscan Shrimp
Creamy garlic Parmesan shrimp simmered with cherry and sun-dried tomatoes, finished with fresh spinach for a rich, delicious dish that pairs perfectly with pasta, rice, or crusty bread.
- 500g shrimp (cleaned and deveined)
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 small onion (chopped)
- 1 cup cherry tomatoes (halved)
- 1/2 cup sun-dried tomatoes (sliced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup baby spinach
- Salt, pepper, and chili flakes to taste
- Cooker
- Cooking utensils
- Pot
STEP 1: In a large skillet, heat the olive oil over medium heat and sauté garlic and onion until translucent.
STEP 2: Add cherry and sun-dried tomatoes and cook for about 5 minutes until softened.
STEP 3: Pour in the heavy cream and bring to a gentle simmer.
STEP 4: Stir in the Parmesan cheese and allow to melt, thickening the sauce.
STEP 5: Season with salt, pepper, and chili flakes. Add the shrimp and cook until they turn pink, about 4 minutes.
STEP 6: Fold in the spinach and stir until wilted. Serve over pasta, rice, or warm crusty bread.
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