Marry Me Shrimp

by 30MinuteMeals
Prep: 10m
Cook: 20m
seafood
Marry Me Shrimp - Image

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Ingredients
Servings:4
1lblarge shrimp
salt and pepper
1tbspolive oil
2tbspbutter
4garlic
1/2cupsun-dried tomatoes
1tbsptomato paste
1/2tspred pepper flakes
1/2tspdried oregano
1/2cupchicken broth
1cupheavy cream
1/2cupparmesan
2cupbaby spinach
1/4cupfresh basil
Nutrition Facts

Per serving

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Instructions
  1. 1

    Sear the shrimp

    Pat 1 lb shrimp dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the shrimp in a single layer and cook about 2 minutes per side, until just opaque and pink. Pull them out onto a plate. They finish cooking in the sauce, so don't overdo it here.

  1. 2

    Build the base

    Drop 2 tbsp butter into the same skillet. Add 4 cloves minced garlic, 1/2 cup chopped sun-dried tomatoes, 1/2 tsp red pepper flakes, and 1/2 tsp dried oregano. Stir 1 minute until fragrant, then stir in 1 tbsp tomato paste and cook 30 seconds to deepen it.

  2. 3

    Make the sauce

    Pour in 1/2 cup chicken broth and scrape up the browned bits. Add 1 cup heavy cream and bring to a gentle simmer. Stir in 1/2 cup grated parmesan until the sauce is smooth, then fold in 2 cups baby spinach and let it wilt, about 1 minute.

  3. 4

    Finish

    Return the shrimp and any juices to the pan and toss to coat. Simmer 1-2 minutes just to heat through. Taste and adjust salt. Scatter 1/4 cup torn fresh basil over the top and serve right away over rice, pasta, or crusty bread.

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Marry Me Shrimp

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 20m
Servings: 4

Ingredients

  • 1 lb large shrimp
  • salt and pepper
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 4 garlic
  • 1/2 cup sun-dried tomatoes
  • 1 tbsp tomato paste
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried oregano
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup parmesan
  • 2 cup baby spinach
  • 1/4 cup fresh basil

Instructions

  1. Sear the shrimpPat 1 lb shrimp dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the shrimp in a single layer and cook about 2 minutes per side, until just opaque and pink. Pull them out onto a plate. They finish cooking in the sauce, so don't overdo it here.
  2. Build the baseDrop 2 tbsp butter into the same skillet. Add 4 cloves minced garlic, 1/2 cup chopped sun-dried tomatoes, 1/2 tsp red pepper flakes, and 1/2 tsp dried oregano. Stir 1 minute until fragrant, then stir in 1 tbsp tomato paste and cook 30 seconds to deepen it.
  3. Make the saucePour in 1/2 cup chicken broth and scrape up the browned bits. Add 1 cup heavy cream and bring to a gentle simmer. Stir in 1/2 cup grated parmesan until the sauce is smooth, then fold in 2 cups baby spinach and let it wilt, about 1 minute.
  4. FinishReturn the shrimp and any juices to the pan and toss to coat. Simmer 1-2 minutes just to heat through. Taste and adjust salt. Scatter 1/4 cup torn fresh basil over the top and serve right away over rice, pasta, or crusty bread.

Notes & Tips

This is the one that shuts the table up. The sun-dried tomatoes and a spoon of tomato paste do the heavy lifting on flavor, so don't skip either. Two rules: sear the shrimp just until pink and get them out of the pan, then let them finish in the sauce off the heat - that's how you keep them tender instead of rubbery. And grate your own parmesan; the pre-shredded stuff has anti-caking agents that keep it from melting smooth. Start some rice or pasta before you heat the skillet and the whole thing lands on the table in half an hour.