Ingredients
Here’s what you’ll need to create this delightful dish. Feel free to make substitutions based on what you have on hand!
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 3 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
If you’re looking to lighten it up, you can substitute half-and-half for the heavy cream. And if fresh spinach isn’t available, frozen spinach works just as well—just be sure to thaw and drain it first!
Instructions
- Heat olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp and set aside.
- In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn it!
- Add the cherry tomatoes and cook until they start to soften, about 3-4 minutes. Their juices will add a beautiful depth to the sauce.
- Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning, letting the sauce thicken slightly, about 3-4 minutes.
- Return the shrimp to the skillet, tossing them in the sauce to coat. Cook for an additional 2 minutes to ensure everything is heated through.
- Garnish with fresh basil and serve immediately, perhaps with a crusty bread to mop up all the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International