Ingredients
1 pound (450 grams) raw shrimp, peeled and deveined
2 tablespoons butter
1 teaspoon flour
4–5 cloves garlic, minced
1 cup (240 ml) heavy cream
1/2 teaspoon lemon juice
1/4 teaspoon Italian seasoning
1/4 cup sun-dried tomatoes, chopped
1–2 cups fresh baby spinach
A handful of fresh basil, thinly sliced
Salt and pepper, to taste
Instructions
1. Melt butter in a large skillet over medium-high heat. Stir in flour and cook for about one minute, stirring constantly, to form a light roux.
2. Add minced garlic and cook for 30 seconds until fragrant.
3. Pour in heavy cream, stir in lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer gently for 2 minutes.
4. Add shrimp and cook for about 5 minutes until shrimp turn pink and opaque. Do not overcook.
5. Stir in baby spinach and basil, cooking for 2 more minutes until spinach wilts.
6. Season with salt and pepper to taste. Optionally, add extra lemon juice or grated Parmesan cheese before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🦐 Use medium to large shrimp for the best texture; thaw properly if using frozen.
🍅 Sun-dried tomatoes in oil enhance flavor; reserve some oil for sautéing if desired.
🌿 Add chopped artichoke hearts or mushrooms for a flavor twist and more nutrients.
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 cup
- Calories: 400-560
- Sugar: 3-14 g
- Sodium: 700-980 mg
- Fat: 30-39 g
- Saturated Fat: 16-18 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 8-25 g
- Fiber: 0-7 g
- Protein: 26-31 g
- Cholesterol: 250-380 mg