Description
Learn how to make a delicious Tuscan shrimp dish with spinach, artichokes, and sun-dried tomatoes. Perfect for a flavorful meal any night of the week!
Ingredients
- 1 pound (454 g) large shrimp, peeled and deveined (450 grams)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 4 cloves garlic, minced
- 1 teaspoon (5 ml) Italian seasoning
- 1/2 teaspoon (3 ml) red pepper flakes
- 1/2 cup (120 ml) sun-dried tomatoes, chopped (75 grams)
- 1 can artichoke hearts, drained and quartered (14 ounces (397 g)/400 grams)
- 3 cups (720 ml) fresh baby spinach (90 grams)
- 1 cup (240 ml) heavy cream (240 milliliters)
- 1/2 cup (120 ml) grated Parmesan cheese (50 grams)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon (15 ml) fresh lemon juice (15 milliliters)
- Fresh basil leaves, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the Italian seasoning and red pepper flakes.
- Add the shrimp to the skillet and cook for 2-3 minutes until pink and opaque.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, add the sun-dried tomatoes and artichoke hearts.
- Cook for 2-3 minutes, stirring occasionally.
- Add the fresh baby spinach to the skillet and cook until wilted.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the grated Parmesan cheese until melted and smooth.
- Season the sauce with salt and black pepper to taste.
- Return the cooked shrimp to the skillet and toss to coat in the sauce.
- Stir in the fresh lemon juice.
- Cook for an additional 2 minutes to heat through.
- Remove from heat and garnish with fresh basil leaves.
- Serve immediately.
Notes
- For a lighter option, substitute half and half for heavy cream for a less rich sauce.
- Make sure to thoroughly drain the sun-dried tomatoes to prevent excess oil in the dish.
- Adjust the red pepper flakes amount to control the dish’s spiciness level.
