Tuscan Creamy Shrimp (Printable Version)
# What You'll Need:
→ Seafood
01 -
Shrimp, about a pound (31-40 per pound), thawed and shells gone
→ Dairy
02 -
1 cup heavy cream
03 -
2 tablespoons plain butter, not salted
→ Vegetables & Herbs
04 -
1/4 cup basil leaves, sliced up
05 -
A handful (1 cup) fresh baby spinach, packed firm
06 -
1/4 cup sun-dried tomatoes, oil drained and chopped
07 -
4 cloves garlic, chopped up small
→ Seasonings
08 -
Salt, add what you like
09 -
Black pepper, add what you like
10 -
1/2 teaspoon squeezed lemon juice
11 -
1 teaspoon regular flour
12 -
1/4 teaspoon Italian mix seasoning
# Steps to Follow:
01 -
Taste and toss in some salt and pepper till you’re happy. If you want, throw on some grated parmesan and a splash more lemon. Scoop it up and eat right away.
02 -
Toss in your basil and baby spinach. Cook for a minute or two until the spinach softens up and basil smells fresh.
03 -
Slide the shrimp into your warm sauce. Let them cook for about 5 minutes, stirring sometimes. Pull them off the heat when they’re pink and no longer see-through. Don’t let the shrimp go rubbery; you want the sauce a bit thick.
04 -
Stir in the sun-dried tomatoes, Italian herbs, heavy cream, and lemon juice. Let it bubble gently for a couple of minutes. If it boils too hard, turn down the heat.
05 -
Dump in that chopped garlic and stir for about half a minute. You’ll smell it—don’t let it get brown.
06 -
Get your skillet hot on medium-high and melt the butter. Sprinkle in the flour, then keep stirring for a minute so you don’t get lumps. You want a smooth, light paste.
# Additional Tips:
01 -
Go with sun-dried tomatoes in oil that have been drained for the best taste and bite.
02 -
Feel free to bump up or dial back the sun-dried tomatoes and lemon juice depending on what you like.