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To make Creamy Sun-Dried Tomato Shrimp, gather these simple ingredients: - 1 pound large shrimp, peeled and deveined - 1 cup sun-dried tomatoes, packed in oil, drained and chopped - 2 cloves garlic, minced - 1 cup heavy cream - 1 cup fresh spinach - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - 1/2 teaspoon red pepper flakes (optional) - Fresh basil leaves for garnish Each ingredient plays a key role in building flavor. The shrimp adds protein, while sun-dried tomatoes bring a rich, tangy taste. Garlic enhances the dish with its aroma, and heavy cream offers a smooth texture. Fresh spinach adds color and nutrition, while Parmesan cheese gives it a cheesy finish. Olive oil is essential for cooking, and salt, pepper, and red pepper flakes allow you to adjust the taste to your liking. Finally, fresh basil leaves make for a lovely garnish, adding a pop of freshness. {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Season 1 pound of large shrimp with salt, pepper, and optional red pepper flakes. Add the shrimp to the hot skillet. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set them aside. This step lays a tasty base for our dish. In the same skillet, add 2 cloves of minced garlic and 1 cup of chopped sun-dried tomatoes. Sauté them for about 1 minute until they smell amazing. Garlic and sun-dried tomatoes add a rich flavor to the sauce. The fragrance you create here makes your dish even more inviting. Next, pour in 1 cup of heavy cream. Bring it to a gentle simmer. This is key for a smooth sauce. Stir in 1/2 cup of grated Parmesan cheese. Mix it until the cheese melts and blends well with the cream. You want the sauce to be thick and creamy, coating every bite. Now, gradually add 1 cup of fresh spinach to the sauce. Cook until the spinach wilts, which takes about 2 minutes. The spinach gives a nice color and boost of nutrients to your dish. Plus, it makes everything look fresh and vibrant. Reintroduce the cooked shrimp to the skillet. Gently stir to coat the shrimp in the creamy sauce. Heat everything through for another 2-3 minutes. This step brings all the flavors together, ensuring every shrimp is delicious. Taste your dish and adjust the seasoning if needed. Serve hot, garnished with fresh basil leaves for a pop of color. Basil adds a fresh note that pairs perfectly with the rich sauce. Enjoy your lovely meal! To cook shrimp just right, avoid overcooking. Shrimp can turn tough and rubbery if left too long. Cook them for only 2-3 minutes per side until they are pink and opaque. You can choose between fresh or frozen shrimp. Fresh shrimp has a better taste and texture, but frozen shrimp is a great option too. If using frozen shrimp, thaw them in the fridge overnight. This keeps them juicy and tender. When making the creamy sauce, aim for the right consistency. You want it thick enough to coat the shrimp but not too thick. If it gets too thick, add a splash of water or more cream. For cheese, while Parmesan is great, you can use alternatives. Cream cheese or goat cheese also work well. Each will give a different taste, so experiment to find your favorite. To boost the flavors, add spices and herbs. Red pepper flakes give a nice kick, while fresh basil adds aroma. You can also try oregano or thyme for a different twist. Pair this dish with sides like rice or crusty bread. They soak up the creamy sauce well. A fresh salad can also balance the richness of the shrimp. Pro Tips Fresh Shrimp: Always use fresh or properly thawed shrimp for the best texture and flavor. Quality Cream: Opt for high-quality heavy cream to achieve a rich and creamy sauce. Customize Heat: Adjust the amount of red pepper flakes according to your spice preference. Garnish Wisely: Fresh basil not only adds color but enhances the dish's aroma and flavor profile. {{image_2}} You can add some heat to your creamy sun-dried tomato shrimp. Just toss in red pepper flakes or fresh jalapeños. Start with half a teaspoon of red pepper flakes. You can adjust to your heat level. This twist makes the dish more exciting. The spice pairs well with the creamy sauce. Adding veggies can enhance your dish. Bell peppers and zucchini work great in this recipe. Chop them up and sauté with the garlic for extra flavor. If you want a vegetarian option, swap shrimp for mushrooms or chickpeas. These add texture and soak up the sauce. Want to turn this into a pasta meal? It's easy! Cook your favorite pasta, like fettuccine or penne. Drain and mix it into the creamy sauce with shrimp. The pasta will absorb all the flavors. It makes a hearty dinner that is sure to please everyone. To keep your creamy sun-dried tomato shrimp fresh, place leftovers in an airtight container. Let the dish cool down first. Refrigerate within two hours of cooking for best results. Properly stored, it stays good for up to three days. When you’re ready to eat, check for any signs of spoilage. Reheat your shrimp gently to avoid overcooking. The best method is to use a skillet on low heat. Add a splash of cream or broth to keep the sauce creamy. Stir often until heated through. You can also use a microwave; just cover the dish to prevent splatters and heat in short bursts. Yes, you can freeze this dish! However, the texture may change slightly after thawing. To freeze, let it cool completely. Pack it in a freezer-safe container, leaving some space for expansion. It keeps well for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use frozen shrimp. First, thaw the shrimp in the fridge overnight. If you're short on time, place them in a bowl of cold water for about 15-20 minutes. Once thawed, peel and devein them if needed. This ensures they cook evenly and stay tender. If you need a substitute for heavy cream, try coconut cream. It adds a rich flavor and works well in this dish. You can also use canned evaporated milk. It’s lighter but still creamy. Just be aware that the flavor will be a bit different. This dish stays fresh in the fridge for up to three days. Store it in an airtight container. To keep it tasting great, reheat gently on the stove. Avoid microwaving, as this can make the shrimp tough. Absolutely! You can use mozzarella for a milder flavor or feta for a tangy twist. If you're dairy-free, try nutritional yeast or a plant-based cheese. Each option changes the taste a bit, so pick one that you enjoy. This recipe is simple yet flavorful. You learned how to sauté shrimp and make a creamy sauce. We discussed tips for avoiding overcooked shrimp and used fresh ingredients. Variations allow you to spice things up or add veggies. Don’t forget to store leftovers properly. This dish provides flexibility and taste for any meal. Enjoy creating your version, and happy cooking!

Creamy Sun-Dried Tomato Shrimp

A delicious and creamy shrimp dish with sun-dried tomatoes and spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup fresh spinach
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 0.5 teaspoon red pepper flakes (optional)
  • for garnish fresh basil leaves

Instructions
 

  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and season with salt, pepper, and optional red pepper flakes. Cook for about 2-3 minutes on each side, or until shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the minced garlic and sun-dried tomatoes. Sauté for about 1 minute until fragrant.
  • Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and mix until melted and combined.
  • Gradually add the fresh spinach to the sauce and cook until wilted, about 2 minutes.
  • Return the cooked shrimp to the skillet, stirring to coat them in the creamy sauce. Let it cook for another 2-3 minutes to heat through.
  • Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil leaves.

Notes

Serve hot and garnish with fresh basil leaves.
Keyword creamy, shrimp, spinach, sun-dried tomatoes