Easy Creamy Tuscan Shrimp

5/5
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon garlicminced
  • ¼ cup sun-dried tomatoes
  • 1 teaspoon all-purpose flour
  • 1 cup heavy cream
  • ¼ cup Parmesan cheesegrated
  • 3 cups baby spinach
  • 2 tablespoons fresh basil, finely sliced 
  1. Heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Add shrimp and season with salt and pepper. Sauté for 5 minutes until the shrimp becomes nicely browned on both sides. Set aside on a plate.
  2. In the same skillet, add butter, garlic, and sun-dried tomatoes. Sauté until fragrant, about 1 minute. Stir in flour and mix until well combined.
  3. Add heavy cream and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce the heat to medium and keep stirring until thickened to a desired consistency.
  4. Stir in spinach and cook until softened, about 1 minute. Return the cooked shrimp to the skillet and toss well to coat.

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