30-Minute Creamy Tuscan Shrimp

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 1.5 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp butter
• 5 garlic cloves, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup cherry tomatoes, halved
• 4 cups baby spinach
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, torn
• 1 lemon lemon wedges

Instructions

1. 1Pat the shrimp completely dry and season both sides with salt, pepper, and half the Italian seasoning. This helps them sear instead of steam.
2. 2Heat olive oil and butter in a large skillet over medium-high heat until the butter foams. Add the shrimp in a single layer and cook 2 minutes per side until pink and just opaque. Transfer shrimp to a clean plate; they will finish in the sauce later.
3. 3In the same skillet, lower heat to medium and add the minced garlic, chopped sun-dried tomatoes, and red pepper flakes. Cook 1 minute until fragrant, scraping up any browned bits.
4. 4Add the halved cherry tomatoes and cook 2 to 3 minutes until they start to blister and release juices.
5. 5Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook 3 to 4 minutes until the sauce thickens slightly and coats the back of a spoon.
6. 6Stir in the grated Parmesan and remaining Italian seasoning until the cheese melts into a silky sauce. Taste and adjust salt if needed.
7. 7Add the baby spinach by the handful, stirring until it wilts into the sauce, about 1 to 2 minutes.
8. 8Return the shrimp and any accumulated juices to the skillet. Simmer 1 to 2 minutes just to reheat the shrimp and let them soak up the creamy Tuscan flavors. Do not overcook.
9. 9Finish with torn fresh basil and a squeeze of lemon. Serve immediately over zucchini noodles, cauliflower rice, or a small portion of pasta for a fast high-protein dinner.