This Creamy Garlic Shrimp with Spinach and Sun-Dried Tomatoes is a deliciously indulgent dish that’s surprisingly easy to make! The shrimp are cooked to perfection in a creamy, garlic-infused sauce with Italian herbs, sun-dried tomatoes, and fresh spinach. The addition of Parmesan cheese brings everything together in a rich, velvety sauce. Perfect for a quick weeknight dinner or a special occasion, this dish pairs beautifully with pasta, rice, or crusty bread.
Ingredients
- 3 tablespoons olive oil, divided
- 1 pound medium shrimp, peeled and deveined
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 4 cloves garlic, chopped
- ⅓ cup sun-dried tomatoes, drained and chopped
- ½ cup dry white wine (such as Pinot Grigio)
- 1 cup heavy cream (or half and half for a lighter option)
- 2 cups baby spinach (about 3 ounces)
- ½ cup Parmesan cheese, shredded
- Fresh parsley, chopped (for garnish, if desired)
Instructions
- Season the Shrimp: In a bowl, season the peeled and deveined shrimp with salt, pepper, Italian seasoning, and garlic powder.
- Sear the Shrimp: In a large skillet over medium-high heat, add 1½ tablespoons of olive oil. Place the seasoned shrimp in the pan and cook for 1-2 minutes on each side, or until they turn pink and are fully cooked. Transfer the shrimp to a plate and set them aside.
- Sauté Garlic and Sun-Dried Tomatoes: In the same skillet, add the remaining 1½ tablespoons of olive oil. Toss in the minced garlic and sun-dried tomatoes, cooking for about 1 minute until the aroma fills the air.
- Deglaze with Wine: Pour in the white wine, stirring to deglaze the skillet. Allow the wine to reduce by half, about 2-3 minutes.
- Add Cream and Spinach: Reduce the heat to medium-low and stir in the heavy cream. Stir in the baby spinach and cook for 2-3 minutes, or until the leaves begin to wilt and soften.
- Add Cheese and Shrimp: Stir in the shredded Parmesan cheese until melted and the sauce thickens slightly. Add the cooked shrimp back into the pan, stirring gently to coat them in the rich, creamy sauce.
- Adjust Seasoning: Taste and adjust the seasoning with salt and pepper, if needed.
- Garnish and Serve: Sprinkle with chopped parsley if desired, and serve immediately over pasta, rice, or with crusty bread.
Conclusion
This Creamy Garlic Shrimp with Spinach and Sun-Dried Tomatoes is an elegant yet easy dish that’s packed with flavor. The combination of tender shrimp, creamy sauce, and savory sun-dried tomatoes makes it irresistible. Serve it with your favorite sides for a meal that’s comforting, satisfying, and perfect for any occasion.
Creamy Garlic Shrimp with Spinach and Sun-Dried Tomatoes
Creamy garlic shrimp with spinach, sun-driedtomatoes, and Parmesan cheese in a rich sauce. Quick, flavorful, and perfectfor weeknights.
Ingredients
- 3 tablespoons olive oil divided
- 1 pound medium shrimp peeled and deveined
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 4 cloves garlic chopped
- ⅓ cup sun-dried tomatoes drained and chopped
- ½ cup dry white wine such as Pinot Grigio
- 1 cup heavy cream or half and half for a lighter option
- 2 cups baby spinach about 3 ounces
- ½ cup Parmesan cheese shredded
- Fresh parsley chopped (for garnish, if desired)
Instructions
- Season the Shrimp: In a bowl, season the peeled and deveined shrimp with salt, pepper, Italian seasoning, and garlic powder.
- Sear the Shrimp: In a large skillet over medium-high heat, add 1½ tablespoons of olive oil. Place the seasoned shrimp in the pan and cook for 1-2 minutes on each side, or until they turn pink and are fully cooked. Transfer the shrimp to a plate and set them aside.
- Sauté Garlic and Sun-Dried Tomatoes: In the same skillet, add the remaining 1½ tablespoons of olive oil. Toss in the minced garlic and sun-dried tomatoes, cooking for about 1 minute until the aroma fills the air.
- Deglaze with Wine: Pour in the white wine, stirring to deglaze the skillet. Allow the wine to reduce by half, about 2-3 minutes.
- Add Cream and Spinach: Reduce the heat to medium-low and stir in the heavy cream. Stir in the baby spinach and cook for 2-3 minutes, or until the leaves begin to wilt and soften.
- Add Cheese and Shrimp: Stir in the shredded Parmesan cheese until melted and the sauce thickens slightly. Add the cooked shrimp back into the pan, stirring gently to coat them in the rich, creamy sauce.
- Adjust Seasoning: Taste and adjust the seasoning with salt and pepper, if needed.
- Garnish and Serve: Sprinkle with chopped parsley if desired, and serve immediately over pasta, rice, or with crusty bread.