Description
A delicious creamy shrimp dish loaded with spinach, artichokes, and sun-dried tomatoes.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 cups fresh spinach, tightly packed
- 1 cup canned artichokes, drained and chopped
- 1/2 cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Gather and chop all ingredients to ensure easy access while cooking.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the shrimp to the skillet. Season with salt, pepper, and Italian seasoning. Cook for 2-3 minutes until shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add chopped artichokes and sun-dried tomatoes. Cook for another 2-3 minutes until heated.
- Stir in the spinach and cook until wilted.
- Pour the chicken or vegetable broth into the skillet, followed by the heavy cream. Stir well to combine.
- Sprinkle in the grated Parmesan cheese, stirring until melted and smooth.
- Add the cooked shrimp back into the skillet, gently tossing to coat them in the sauce.
- Let everything simmer for an additional 2-3 minutes to meld the flavors.
- Remove from the heat, garnish with fresh parsley, and serve immediately.
Notes
- This dish can be served over pasta or rice for a heartier meal.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 24 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 200 mg