Ingredients:
- 1 lb large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup chicken broth (or vegetable broth)
- ½ cup sun-dried tomatoes (chopped, packed in oil)
- 1 teaspoon Italian seasoning
- 1 cup fresh spinach (roughly chopped)
- ¼ cup grated Parmesan cheese
- Salt and pepper (to taste)
- Fresh parsley (for garnish, optional)
Instructions:
1. Cook the Shrimp:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Season the shrimp with salt and pepper, then add them to the skillet in a single layer.
- Cook for 2-3 minutes per side, or until they turn pink and opaque. Remove from the skillet and set aside.
2. Prepare the Creamy Sauce:
- In the same skillet, add another tablespoon of olive oil and the minced garlic. Sauté for about 1 minute, until fragrant.
- Add the sun-dried tomatoes and cook for another minute.
- Pour in the chicken broth, heavy cream, and Italian seasoning. Stir well and let the sauce simmer for 5-6 minutes, allowing it to thicken.
3. Add Parmesan & Spinach:
- Stir in the Parmesan cheese until it’s melted into the sauce.
- Add the spinach and cook for another 1-2 minutes until wilted.
4. Combine Shrimp and Sauce:
- Return the cooked shrimp to the skillet, stirring gently to coat them in the sauce.
- Let everything heat through for another 1-2 minutes.
5. Serve:
- Garnish with fresh parsley, if desired, and serve hot. You can pair it with zoodles (zucchini noodles) or serve it on its own.
Nutritional Information (per serving, makes 4 servings):
- Calories: ~400
- Fat: ~30g
- Protein: ~25g
- Carbs: ~6g
- Fiber: ~2g
