Tuscan shrimp combines tender and juicy shrimp with a creamy and rich Parmesan sauce with sun dried tomatoes and spinach. Impressive yet easy to make.
Duration :
Servings : 4 servings
Calories : 400kcal
Ingredients
- 2 tablespoon unsalted butter
- 6–8 garlic cloves minced or chopped finely
- 1 pound large or jumbo shrimp
- Salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion chopped
- 1/2 cup white wine such as pinot gris or chardonnay
- 1/2 cup sun dried tomato strips – not packed about 3 ounces I prefer the ones sold in a bag and not the ones packed in oil
- 1 cup heavy cream
- 1/4 cup water or vegetable broth
- 1/2 teaspoon dried Italian seasoning
- 3 cups fresh baby spinach leaves
- 1/4 cup Parmesan cheese plus more for serving
- 1 tablespoon fresh basil chopped finely
IF SERVING OVER PASTA
- 12 ounces pasta cooked until al dente drained
- 1/2 – 1 cup reserved pasta cooking water
