Description
A creamy and flavorful shrimp dish cooked in a rich garlic butter sauce with fresh spinach and cherry tomatoes.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute until fragrant.
- Add the cherry tomatoes and cook for another 2-3 minutes until they start to soften.
- Stir in the chopped spinach and cook until wilted, about 1 minute.
- Pour in the heavy cream and add the Italian seasoning. Stir well and let it simmer for 2-3 minutes until slightly thickened.
- Add the Parmesan cheese and lemon juice, stirring until the cheese is melted and the sauce is creamy.
- Return the cooked shrimp to the skillet, tossing to coat them in the sauce. Cook for an additional 1-2 minutes to heat through.
- Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add a pinch of red pepper flakes for a spicy kick.
- Serve over pasta or rice for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 200mg