Tuscan Shrimp
This sensational recipe for Tuscan shrimp features succulent prawns and tender spinach in a creamy, sun-dried tomato sauce.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 cup heavy cream
- 1/3 cup walnuts
- 1/3 cup sun dried tomatoes
- 1/3 cup freshly grated Parmesan
- 2 tbsp olive oil
- 1 lb medium sized shrimp peeled (deveined, and tails removed)
- 1/8 tsp kosher salt
- 1/8 tsp black pepper
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1/2 tsp red pepper flakes
- 5 oz bag baby spinach ((about 3 cups))
- 1/4 cup basil thinly sliced
Instructions
- 1
In a blender or food processor add the cream, sun dried tomatoes, walnuts and cheese. Blend until a thick paste forms. (See Note 1) Set aside.
- 2
Season shrimp on both sides with the salt and pepper. Add olive oil to a large skillet over medium-high heat. When oil starts to shimmer add shrimp and sear both sides until golden, about 2 minutes each side (shrimp should be opaque). Remove from skillet and set aside.
- 3
Reduce heat to medium and melt the butter. Add the garlic, red pepper flakes and sauté, about 1 minute. Add the spinach and cook until spinach begins to wilt and water is released. Spread to outside of skillet, leaving center of pan open.
- 4
Add tomato cream paste mixture to center of skillet and bring to a simmer. The thick tomato cream will begin to melt. Reduce heat to low and simmer until sauce is bubbling, about 3 minutes.
- 5
Return shrimp to skillet and stir to combine all ingredients. Cook until shrimp are heated through, a minute. Season to taste and garnish with basil on top before serving over pasta of choice.