Description
A delightful Tuscan-inspired seafood dish featuring large shrimp, fresh spinach, and artichokes in a creamy sauce.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups fresh spinach
- 1 cup canned artichoke hearts, drained and chopped
- ½ cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.
- Add the shrimp to the skillet, cooking for about 3-4 minutes until they turn pink.
- Stir in the chopped artichokes, sun-dried tomatoes, and spinach until the spinach wilts.
- Pour in the heavy cream and bring the mixture to a gentle simmer.
- Stir in the grated Parmesan cheese until it melts and blends harmoniously into the sauce.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
For a lighter version, consider substituting part of the heavy cream with broth.
