Tuscan Shrimp Garlic (Printable Version)
Creamy shrimp with garlic, basil, spinach, and sun-dried tomatoes. It’s cozy, fast comfort food that feels fancy.
# What You'll Need:
→ Seafood
01 -
1 pound shrimp (31-40 per pound), peeled and thawed
→ Dairy
02 -
1 cup heavy cream
03 -
2 tablespoons unsalted butter
→ Vegetables & Herbs
04 -
1/4 cup basil leaves, sliced thin
05 -
1 cup packed baby spinach
06 -
1/4 cup chopped sun-dried tomatoes, drained
07 -
4 garlic cloves, minced
→ Seasonings
08 -
Sprinkle of salt, to your liking
09 -
Dash of black pepper, to your liking
10 -
1 teaspoon all-purpose flour
11 -
1/2 teaspoon lemon juice (fresh squeezed)
12 -
1/4 teaspoon Italian blend seasoning
# Step-by-Step Guide:
01 -
Try it and adjust salt or pepper if you want. Plate right away. If you love extra lemon or grated parmesan, go for it before you dig in.
02 -
Toss in the basil and spinach. Let them cook in the pan another couple minutes until the spinach gets soft and all the herby smells come out.
03 -
Now drop in your shrimp. Stir through the sauce for five minutes or so, until they turn pink and no longer see-through. Don’t keep them in too long or they’ll get rubbery. You’ll see the sauce thicken up a bit while this happens.
04 -
Next, add the sun-dried tomatoes, cream, lemon juice, and Italian seasoning. Give it a good stir and turn down the heat to gently bubble for 2 minutes.
05 -
Toss in all the minced garlic and keep things moving in the pan for about 30 seconds until you can smell the garlic—don’t let it brown!
06 -
Heat up your butter in a big skillet over medium-high. Mix in the flour and stir around constantly for a minute until it’s all smooth and blended in.
# Additional Notes:
01 -
You’ll get the tastiest bite if you use sun-dried tomatoes packed in oil, just drain them first.
02 -
Make it your own—use as much lemon juice or sun-dried tomato as you like.