Tuscan Shrimp
This creamy Tuscan shrimp is velvety in texture, cheesy, and herbaceous in flavor. Ready in 30 minutes making this a perfect weeknight dinner
Servings 4 people
Ingredients
- 1 lb shrimp ability to increase to 1 1/2 lbs
- 5 cloves garlic minced
- 1 shallot minced
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 10 large sun dried tomatoes chopped
- 1 tbsp flour
- 1/3 cup white wine dry
- 3 tbsp tomato paste
- 1 3/4 cup chicken broth
- 4 oz spinach
- 1/2 cup parmesan cheese
- 3/4 cup heavy cream
- 1-2 tbsp fresh basil chopped
- olive oil
Instructions
- Add 1-2 tbsp of olive oil to a pan over medium heat.
- Once heated add the shrimp. Depending on the size cook for 1-2minutes on each side. You are looking to get a quick sear, but not cook the shrimp 100% throughout. As reference large shrimp take about 4-6 minutes to cook throughout. Remove from the heat and place on the side.
- Lower the heat and add the butter. Once melted add the minced shallot, garlic, cook until soft and fragrant approx. 2-3 minutes.
- Add in the chopped sun-dried tomatoes, and dried herbs and cook for another 2-3 minutes.
- Add in the flour, mix to combine, and cook for another minute.
- Deglaze the pan with white wine and cook for 1-2 minutes.
- Once the wine has cooked off add the tomato paste, mix to combine. Add the chicken broth and simmer for 5-7 minutes with the lid off. The sauce will thicken over that span of time. Salt to taste, start with 1/4 teaspoon or a heavy pinch and increase if needed.
- Toss in the spinach and let it wilt before adding heavy cream and parm.
- Bring the sauce back up to a simmer and finally add in the shrimp. Cook the shrimp in the sauce for 2-3 minutes or until completely cooked through. Finish with fresh basil.