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Per serving
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- 1
Prep the shrimp
If frozen, run the shrimp under cool water in a colander until thawed, then pat dry. Peel and devein if needed; tails on or off is up to you.
- 2
Start the roux
Melt the butter in a large skillet over medium-high heat. Add the flour and cook about 1 minute, stirring until smooth.
- 3
Add the garlic
Mince the garlic, add it to the pan, and cook about 30 seconds until fragrant. Don't let it brown.
- 4
Build the sauce
Stir in the cream, lemon juice, Italian seasoning, and chopped sun-dried tomatoes. Simmer 2 minutes, dropping the heat if it's bubbling hard.
- 5
Cook the shrimp
Add the shrimp and cook about 5 minutes, until pink and cooked through and the sauce has thickened. Don't overcook them or they'll turn rubbery.
- 6
Finish with greens
Stir in the spinach and a handful of thinly sliced basil. Cook 2 minutes until wilted. Season with salt and pepper and serve right away, with an extra squeeze of lemon if you like.
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Creamy Tuscan Shrimp
Created by: 30MinuteMeals
Ingredients
- 1 lb shrimp
- 2 tbsp butter
- 1 tsp all-purpose flour
- 5 garlic
- 1 cup heavy cream
- 1/2 tsp lemon juice
- 1/4 tsp Italian seasoning
- 1/4 cup sun-dried tomatoes
- 2 cup baby spinach
- basil
- salt and pepper
Instructions
- Prep the shrimpIf frozen, run the shrimp under cool water in a colander until thawed, then pat dry. Peel and devein if needed; tails on or off is up to you.
- Start the rouxMelt the butter in a large skillet over medium-high heat. Add the flour and cook about 1 minute, stirring until smooth.
- Add the garlicMince the garlic, add it to the pan, and cook about 30 seconds until fragrant. Don't let it brown.
- Build the sauceStir in the cream, lemon juice, Italian seasoning, and chopped sun-dried tomatoes. Simmer 2 minutes, dropping the heat if it's bubbling hard.
- Cook the shrimpAdd the shrimp and cook about 5 minutes, until pink and cooked through and the sauce has thickened. Don't overcook them or they'll turn rubbery.
- Finish with greensStir in the spinach and a handful of thinly sliced basil. Cook 2 minutes until wilted. Season with salt and pepper and serve right away, with an extra squeeze of lemon if you like.