Creamy Garlic Butter Tuscan Shrimp
This creamy Tuscan Shrimp with sun-dried tomatoes and spinach is perfect served over pasta, rice, or alongside steamed vegetables.
Servings: 4 Servings
Calories: 494kcal
Ingredients
- 2 tablespoons salted butter
- 6 cloves garlic finely diced
- 1 pound shrimp (or prawns), tails on or off (500 g.) tails on or off
- 1 small yellow onion diced
- ½ cup white wine
- 5 oz jarred sun-dried tomato strips in oil (150g) drained with 1 teaspoon jarred oil reserved for cooking
- 1 ¾ cups half and half See Notes
- Salt and pepper to taste
- 3 cups baby spinach leaves washed
- ⅔ cup Parmesan cheese freshly grated
- 1 teaspoon cornstarch cornflour mixed with 1 tablespoon of water (optional)***
- 2 teaspoons dried Italian herbs
- 1 tablespoon fresh parsley chopped
Instructions
- Heat a large skillet over medium-high heat. Melt the butter and add the garlic, frying until fragrant (about one minute). Add the shrimp and fry for two minutes on each side until just cooked through and pink. Transfer to a bowl; set aside.
- Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using) and allow it to reduce to half, scraping any bits off the bottom of the pan. Add the sun-dried tomatoes and fry for 1-2 minutes to release their flavors.
- Reduce the heat to low-medium, add the half-and-half, and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste.
- Add the spinach leaves and allow them to wilt in the sauce. Add the parmesan cheese and allow the sauce to simmer for a further minute until the cheese melts through. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
- Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.
- Serve over pasta, rice or steamed veg.
Notes
**Don't have half and half on hand? Make your own. Half and half is made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if you are not worried about calories and fat counts) instead of half and half. Alternatively, use all light cream or heavy cream. You may even substitute the half and half with almond milk.
**If serving with pasta, add pasta cooked al dente along with ¼ cup of reserved pasta water to the shrimp pan once cooked. Gently mix through the sauce until combined. Serve immediately.
Nutrition
Calories: 494kcal | Carbohydrates: 32g | Protein: 38g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 246mg | Sodium: 571mg | Potassium: 1895mg | Fiber: 6g | Sugar: 19g | Vitamin A: 3202IU | Vitamin C: 26mg | Calcium: 481mg | Iron: 5mg