• Lisa Jarvis

Creamy Tuscan Shrimp



Mmmmm... this dish was so rich and creamy....so packed with flavor...and so easy and quick! Plump shrimp in a garlicky, cheesy cream sauce with tomatoes and spinach! You can serve this over whole grain pasta, or without pasta at all...it is delish either way! It is a great way to use fresh baby spinach and ripe, in-season tomatoes! This is a different way to serve shrimp that will be sure to please!

Here's what you need:

1 lb raw, large shrimp, peeled and deveined ( I removed tails)

1 T olive oil

1 T garlic clove, minced

1 cup chicken broth

3/4 cup heavy cream

2 Roma (plum) tomatoes, diced in small pieces

3 cups fresh baby spinach

3/4 cup shredded parmesan cheese

1/4 t Italian seasoning

Rinse the shrimp and then pat dry with paper towels. Heat the olive oil in a large skillet. Add the shrimp and allow it cook on each side about one and a half minute until it is pink. Remove the shrimp and set it aside and cover to keep warm.

In the same skillet add the garlic and saute about 30 seconds. Add the broth, cream, cheese, tomatoes, and Italian seasoning. Stir and heat to a boil then turn the heat to low and simmer about 5 minutes. Add the spinach till wilted, simmering about a minute more till slightly thickened. Season with salt and pepper if needed. Stir the shrimp into the sauce. Serve over pasta if you want, and sprinkle extra shredded parmesan cheese on top. Yay!


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