Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: red pepper flakes for added spice
Instructions
- Season the shrimp with salt, pepper, and Italian seasoning. Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Cook the shrimp until pink and opaque, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, add remaining olive oil. Sauté minced garlic until fragrant, about 30 seconds. Add cherry tomatoes and cook until slightly softened, about 2 minutes.
- Pour in heavy cream, stir well. Add Parmesan cheese and Italian seasoning. Simmer for 2 minutes until the sauce begins to thicken.
- Stir in spinach and cook until wilted. Return shrimp to the skillet and toss to coat in the creamy sauce. Season with salt, pepper, and red pepper flakes if desired.
Notes
- Store leftovers in an airtight container for up to 2 days in the refrigerator.
- Reheat gently on the stovetop or microwave. Add a splash of milk or broth if the sauce thickens.
- For dairy-free, substitute coconut cream and nutritional yeast for Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Sautéing, simmering
- Cuisine: Mediterranean
- Diet: Gluten-Free (if served without pasta)
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 4g
- Sodium: 510mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 210mg