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Tuscan Shrimp

Tuscan Shrimp
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5 from 1 review

This flavorful Tuscan shrimp recipe is THE perfect easy dinner! A meld of juicy shellfish with sun-dried tomatoes, spinach, and a creamy garlic sauce, we also call it “Marry Me Shrimp.” Serve with pasta, rice, or veggies for a delicious meal.

Ingredients

Scale
  • 1 1/2 pounds medium shrimp, tail on (wild caught if possible)
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 2 cloves garlic, finely minced
  • 1/4 cup julienne cut sun dried tomatoes
  • 2 tablespoons capers, drained
  • 3/4 cup heavy cream (or half and half)
  • 1/4 cup milk of choice
  • 2 cups baby spinach, loosely packed
  • Grated Parmesan cheese, for serving
  • 2 lemon wedges, for serving

Instructions

  1. Pat the shrimp dry with a paper towel. Place it in a bowl and mix with 3/4 teaspoon of the salt, garlic powder, onion powder, oregano, and a few grinds of black pepper.
  2. Add the olive oil to a large skillet and heat over medium heat. In a large skillet, heat the olive oil on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and nearly cooked through, turning them with tongs (they will become fully cooked when adding back to the sauce at the end). Remove to a plate. 
  3. Place the pan over low heat and melt the butter. Then add the minced garlic and sun dried tomatoes and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the capers, cream, milk, and remaining 1/4 teaspoon kosher salt. Simmer for 2 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan.
  4. Add the spinach and cook until wilted, about 1 minute, then return the shrimp to the pan and warm it for about 1 minute, spooning the sauce over the shrimp. Serve topped with the sauce and grated Parmesan cheese.
  5. If serving with pasta: add in 8 ounces pasta cooked al dente along with 1/4 cup of reserved pasta water into the pan of shrimp once they are cooked. Gently mix through the sauce until combined. Serve immediately. Leftovers store for up to 1 day refrigerated.

Find it online: https://www.acouplecooks.com/tuscan-shrimp/