INGREDIENTS:
1 pound large shrimp, raw, deveined, tail removed
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons vegetable oil
Tuscan Sauce:
2 tablespoons unsalted butter
1 small shallot, diced
¼ cup sun-dried tomatoes, softened in water according to package instructions, drained, chopped
1 teaspoon all-purpose flour
1 tablespoon garlic, minced
1 cup heavy whipping cream
¼ cup parmesan cheese, grated (plus more for garnish)
1 cup cherry tomatoes, halved
2 cups spinach
parsley, chopped for garnish
salt, to taste
DIRECTIONS:
Season shrimp evenly with salt and pepper.
To a large skillet over medium-high heat, add oil. Once hot, add shrimp and cook until golden brown, about 2-3 minutes per side. (Shrimp are fully cooked when their interior is white and the outside is light pink. They will also form a ‘c’ shape.) Transfer the cooked shrimp to a plate and tent to keep warm. Set aside.
Reduce heat to medium and add butter. Once melted, add shallots and sun-dried tomatoes. Cook until the shallots are softened (2-4 minutes). Add garlic and cook for 1 more minute. Sprinkle flour over the top and stir to combine.
Add heavy cream, parmesan cheese, and cherry tomatoes. Stir to combine, scraping up the browned bits from the bottom of the pan as you go.
Reduce heat to low. Simmer until the cheese is fully melted and the sauce has thickened slightly, about 3-4 minutes.
Add spinach and stir to combine. Cook for 2-3 more minutes, or until the spinach is wilted.
Top with cooked shrimp. Serve immediately garnished with parsley and extra parmesan cheese.
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