Description
A delicious shrimp dish cooked in a creamy garlic sauce with sun-dried tomatoes and fresh spinach.
Ingredients
Scale
- 1 lb large shrimp (peeled and deveined, 16–20 count)
- 1 teaspoon smoked paprika
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 5 cloves garlic (minced)
- 2 tablespoons olive oil
- 4 oz sun-dried tomatoes (chopped, about 1/4 cup)
- 14 oz artichoke hearts (drained and chopped, 1 can or 1 cup)
- 4 oz fresh spinach
- 1 cup heavy cream
- 1/4 teaspoon smoked paprika (for sauce)
Instructions
- Season shrimp with smoked paprika, Italian seasoning, salt, and pepper until evenly coated.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add shrimp and minced garlic, cooking about 2 minutes per side until pink and golden on edges.
- Remove shrimp to a plate. If skillet is crowded, work in batches to avoid steaming the shrimp.
- To the same skillet, add chopped sun-dried tomatoes and artichokes. Cook, stirring, for 1 minute over medium heat.
- Add fresh spinach and cook until wilted, about 2 minutes, stirring occasionally.
- Pour in heavy cream and add 1/4 teaspoon paprika. Bring to a gentle simmer and cook for 1 minute, stirring to combine.
- Return seared shrimp to the skillet. Spoon sauce over shrimp and simmer for about 2 minutes until shrimp is warmed through and fully cooked.
- Taste and season with additional salt if needed. Serve immediately.
Notes
- Can be served over pasta or with crusty bread to soak up the sauce.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg