Creamy Tuscan Shrimp with Spinach and Tomatoes

• 12 ounces uncooked large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 (14-ounce) can diced tomatoes
• 4 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese (optional)
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• Juice of 1/2 lemon
• Cooked pasta or crusty bread, for serving

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add garlic and red pepper flakes, sauté until fragrant, about 1 minute.
3. 3 Add shrimp and cook until pink, about 2-3 minutes per side.
4. 4 Stir in diced tomatoes and cook for 5 minutes.
5. 5 Add spinach and cook until wilted.
6. 6 Pour in heavy cream, bring to a gentle simmer.
7. 7 Season with salt and pepper, then stir in Parmesan cheese if using.
8. 8 Finish with lemon juice, basil, and parsley.
9. 9 Serve immediately over pasta or with crusty bread.

Equipment

• Large skillet
• Wooden spoon
• Measuring cups and spoons

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute chicken for shrimp for a different protein option.

Substitutions

• If shrimp isn't your favorite, scallops can be a delightful swap.
• Use spinach alternatives like kale for a heartier texture.

Pairings

• A fresh arugula salad with lemon vinaigrette.
• Roasted garlic mashed potatoes.

Nutrition

Tips

• For a dairy-free version, substitute coconut cream for heavy cream.
• Adjust the red pepper flakes to your spice preference.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of garlic bread for a hearty meal.
• Pair with a crisp white wine like Pinot Grigio.

FAQ