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One-Pan Creamy Sun-Dried Tomato Shrimp

Close-up of plump shrimp coated in a rich, creamy sauce with sun-dried tomatoes and spinach, highlighting the One-Pan Creamy Sun-Dried Tomato Shrimp.
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Cook tender shrimp in a rich, creamy sun-dried tomato sauce all in one skillet for a fast and simple dinner.

Ingredients

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  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups fresh spinach
  • Salt and black pepper to taste

Instructions

  1. Season the shrimp lightly with salt and pepper.
  2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the chopped sun-dried tomatoes to the skillet and cook for 1 minute.
  4. Pour in the chicken broth and bring to a simmer. Cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
  5. Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes, if using. Stir until the sauce is smooth.
  6. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until the shrimp is pink and cooked through. Do not overcook.
  7. Stir in the fresh spinach until it wilts into the sauce, about 1 minute.
  8. Taste the sauce and adjust salt and pepper as needed before serving immediately.

Notes

  • Serve this dish over rice, pasta, or zucchini noodles to soak up the extra sauce.
  • If you prefer a thicker sauce, let it simmer uncovered for an extra minute before adding the shrimp.
  • Use low-carb shrimp if you are following a keto or low-carb diet.

Nutrition

Find it online: https://cookifyme.com/one-pan-creamy-sun-dried-tomato-shrimp/