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- Large shrimp (1 pound) - Olive oil (1 tablespoon) - Garlic (3 cloves, minced) - Sun-dried tomatoes (1 cup, chopped) - Heavy cream (1 cup) - Fresh spinach (1 cup) - Grated Parmesan cheese (1/2 cup) - Italian seasoning (1 teaspoon) - Red pepper flakes (1/2 teaspoon, optional) - Salt and pepper to taste - Fresh basil for garnish When making Creamy Tuscan Sun-Dried Tomato Shrimp Skillet, having quality ingredients is key. Start with large shrimp, about one pound. You want them fresh, peeled, and deveined. Next, grab some olive oil. This will add flavor and help cook the garlic. Speaking of garlic, you’ll need three cloves, minced. This adds a fragrant aroma. Then, use sun-dried tomatoes, chopped into one cup. They bring a rich, tangy taste that pairs perfectly with shrimp. For the creamy texture, heavy cream is a must. You’ll need one cup for this dish. Now, for the greens! Fresh spinach is essential. One cup will wilt down nicely in the skillet. Grated Parmesan cheese adds a cheesy bite. Half a cup is perfect here. Don’t forget Italian seasoning for that classic flavor, just one teaspoon will do. If you like a little heat, add red pepper flakes. A half teaspoon is optional, but it can spice things up! Lastly, season with salt and pepper to taste. For garnish, fresh basil adds a lovely touch. This colorful ingredient list makes a delicious dish that’s sure to impress! First, grab a large skillet. Heat 1 tablespoon of olive oil over medium heat. Once hot, add 3 cloves of minced garlic. Sauté the garlic for about 1 minute. You want it fragrant but not burnt. Next, toss in 1 cup of chopped sun-dried tomatoes. Cook these for 2 minutes. This step allows the flavors to blend well. Now, increase the heat to medium-high. Add 1 pound of peeled and deveined shrimp to the skillet. Season with salt, pepper, and 1 teaspoon of Italian seasoning. Cook the shrimp for about 2-3 minutes. They should turn pink and opaque. This tells you they are ready. Reduce the heat to medium-low. Pour in 1 cup of heavy cream. Let it simmer for about 2-3 minutes. Stir occasionally to mix everything well. After that, add in 1 cup of fresh spinach. Cook it until it wilts, which takes about 2 minutes. Finally, stir in 1/2 cup of grated Parmesan cheese. Mix until it melts. Taste and adjust the seasoning if needed. For some heat, you can add 1/2 teaspoon of red pepper flakes. Serve it hot, garnished with fresh basil for a touch of color and flavor. - To check if shrimp are done, look for a pink color. They should be opaque. - When adding cream, keep the heat low to avoid curdling. Stir often to blend. - For a kick, add red pepper flakes to the cream sauce. Start with a pinch. - Fresh herbs like parsley or thyme can deepen the flavor. Try mixing in a teaspoon. - Garnish with fresh basil leaves for a pop of color. - Serve over pasta or rice for a complete meal. A nice bowl adds style. {{image_2}} You can easily switch the shrimp for chicken or tofu. Chicken breast works well; just cook it until it's done. Tofu is great for a vegan twist. Use firm tofu and sauté until golden. For cream, you can try coconut cream for a rich taste. Almond milk or cashew cream also work for dairy-free options. Want a spicier dish? Add more red pepper flakes or a dash of hot sauce. You can also toss in seasonal veggies like zucchini or bell peppers. They add color and nutrients. Just sauté them with the garlic for a few minutes before adding shrimp. This dish is great with pasta or rice. Serve it over fettuccine for a classic touch. You can also pair it with crusty bread to soak up the sauce. It’s perfect as a main course. If you want a lighter option, serve it as an appetizer. Just use smaller portions. To store your creamy Tuscan sun-dried tomato shrimp skillet, let it cool first. Place leftovers in an airtight container. This method helps keep flavors fresh. The dish will last in the fridge for about 3 days. Make sure to label your container with the date. If you want to freeze the skillet, portion it into smaller containers. This makes it easier to thaw later. Seal them tightly to avoid freezer burn. To thaw, place the container in the fridge overnight. When reheating, warm it slowly on low heat. Stir often to keep the sauce creamy. Adding a splash of cream can help restore its texture. Enjoy your delicious meal again without losing the flavor! Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp. Just remember to thaw them first. This will help them cook evenly. Frozen shrimp can be a great time-saver, too. How can I make this dish dairy-free? You can replace heavy cream with coconut cream or a dairy-free cream. Also, omit the Parmesan cheese or use a dairy-free cheese. This keeps the flavor rich without dairy. What type of sun-dried tomatoes are best? Sun-dried tomatoes packed in oil are best. They add moisture and flavor. Look for ones that are soft and not too dry. This helps balance the cream in the dish. Can I use fresh spinach instead of wilted? Yes, you can use fresh spinach. Just add it to the pan a bit earlier. It will take a little longer to wilt, but it will taste great. What can I serve with creamy Tuscan shrimp? You can serve this dish with pasta, rice, or crusty bread. Each side will soak up the creamy sauce well. A fresh salad makes a nice light complement too. Is it possible to adjust this recipe for larger servings? Absolutely! Just double the ingredients as needed. Make sure your skillet is large enough to hold all the shrimp and sauce. This way, you can serve more people without losing flavor. This blog post shared how to make a delicious creamy Tuscan shrimp dish. We covered the key ingredients, step-by-step cooking instructions, and tips to enhance your meal. You saw how to swap ingredients and adjust flavors for your preferences. Remember, this dish can be stored or frozen easily. Experiment with variations to keep it exciting. Enjoy crafting your perfect creamy shrimp and impress your family or friends!

Creamy Tuscan Sun Dried Tomato Shrimp Skillet

Savor the flavors of summer with this Creamy Tuscan Sun-Dried Tomato Shrimp Skillet! This delightful dish combines succulent shrimp, vibrant sun-dried tomatoes, and fresh spinach in a rich cream sauce that's perfect for any occasion. Ready in just 30 minutes, it offers a quick and easy weeknight dinner option. Click through to explore this delicious recipe and elevate your cooking tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

3 cloves garlic, minced

1 cup sun-dried tomatoes, packed in oil, chopped

1 cup heavy cream

1 cup spinach, fresh

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh basil for garnish

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

    Add the chopped sun-dried tomatoes and cook for another 2 minutes, allowing them to infuse the oil.

      Increase the heat to medium-high and add the shrimp to the skillet. Season with salt, pepper, and Italian seasoning. Cook for about 2-3 minutes until the shrimp turn pink and opaque.

        Reduce the heat to medium-low and stir in the heavy cream. Allow it to simmer for about 2-3 minutes, stirring occasionally.

          Add in the fresh spinach and continue to cook until the spinach wilts, about another 2 minutes.

            Stir in the grated Parmesan cheese until melted and well combined. If desired, spice it up with red pepper flakes for heat.

              Taste and adjust seasoning if necessary.

                Serve immediately, garnished with fresh basil for a burst of flavor.

                  Prep Time, Total Time, Servings: 10 min | 20 min | 4 servings