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–+ servings

Easy Creamy Shrimp with Spinach

Course: Main Course
Keyword: cream sauce, parmesan, shrimp, spinach
Total Time: 20 minutes
Servings: 4 Servings
Calories: 713kcal
Author: Galley Kat
Shrimp sauteed in lots of garlic and butter then bathed in a rich creamy spinach and parmesan sauce
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Ingredients

  • 2 Tbsp Butter
  • 6 Cloves Garlic Diced
  • 1 Pound Shrimp
  • 1 Small Onion Chopped
  • 1/2 Cup White wine
  • 5 Oz Sun-dried tomatoes in oil Drained with 1 tbsp oil reserved
  • Salt and pepper To taste
  • 1 3/4 Cups Heavy cream
  • 2/3 Cups Parmesan Grated
  • 4-5 Cups Spinach Roughly chopped
  • 1 Tbsp Fresh oregano
  • 1 Handful Parsley Chopped
  • Bread for serving (optional)
  • Cooked pasta or rice for serving (optional)

Instructions

  • In large saucepan heat butter.
  • Add garlic and shrimp and saute, stirring frequently to coat the shrimp with the butter and garlic, cooking until shrimp turn pink.
  • Remove shrimp from pan and set aside.
  • Add reserved oil from sun-dried tomatoes and onion to the same pan and saute until lighlty browned
  • Add wine and stir to deglaze and loosen the brown bits from the pan
  • Add sun-dried tomatoes and cream. Season with salt and pepper and simmer until sauce thickens.
  • Add parmesan and stir until fully melted.
  • Add spinach, parsely and oregano and stir until spinach has wilted.
  • Return shrimp to pan stirring well into the sauce to re-heat.  Rebalance with more salt and pepper it needed.
  • Ladle as is into serving bowls.  Pass the bread to sop up the juices or serve over cooked pasta or rice

Nutrition

Calories: 713kcal | Carbohydrates: 17g | Protein: 34g | Fat: 55g | Saturated Fat: 31g | Cholesterol: 455mg | Sodium: 1360mg | Potassium: 986mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5215IU | Vitamin C: 53.8mg | Calcium: 511mg | Iron: 5mg