This delicious comfort dish packs a huge punch of that tuscan flavor I love! There’s nothing quite like an amazing tuscan dish for me, the sun dried tomatoes are my favorite secret ingredients to use! Wait till you try it – You’re going to want to make this again and again, it’s just that good.
Now, I love to use sautéd shrimp as often as I can, but you can definitely switch out the shrimp for grilled chicken too! This can be served over any pasta (I did a thin spaghetti), mashed potatoes or cauliflower, rice, or even use as a dip with toasted garlic bites! Yum! That would be seriously delicious!
Ingredients:
- 2 tablespoons olive oil
- 1 lb. jumbo shrimp, cooked, peeled and deveined
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- ¼ cup sun-dried tomatoes
- 1 teaspoon all-purpose flour
- 1 cup heavy cream
- ¼ cup Parmesan cheese, shredded
- 3 cups baby spinach, stems removed
- 2 tablespoons fresh basil, finely sliced
Instructions:
- Heat the olive oil in a large skillet over medium high heat until sizzling hot. Add the shrimp and season with salt and pepper. Sauté for about 5 minutes until the shrimp becomes nice and browned on both sides. Set aside on a plate.
- In the same skillet, add butter, garlic, and sun-dried tomatoes. Sauté until fragrant, for about 1 minute. Stir in flour & mix until well combined.
- Add in heavy cream and parmesan cheese. Stir well together and bring sauce to a simmer. Reduce heat to medium and keep stirring until you have a good thickened consistency.
- Stir in spinach and cook until softened, about 1 minute. Return cooked shrimp to skillet and toss well to coat.
- Sprinkle fresh basil on top and serve immediately over pasta, rice, or mashed potatoes and a French baguette on the side. Enjoy!
