Ingredients
Method
- Pat the shrimp completely dry with paper towels. Season with ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of Italian seasoning.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and nearly opaque. Transfer to a plate and set aside — they will finish cooking in the sauce.
- Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pan. Add the minced garlic and chopped sun-dried tomatoes and cook for 1 to 2 minutes, stirring frequently, until the garlic is fragrant. Do not let it burn.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce for about 1 minute.
- Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if using. Let the sauce simmer over medium heat for 3 to 4 minutes, stirring occasionally, until it thickens slightly.
- Add the baby spinach and stir until it is fully wilted into the sauce, about 30 to 60 seconds.
- Return the shrimp to the pan and toss to coat. Cook for 1 more minute until the shrimp are heated through and fully cooked. Taste and adjust seasoning with salt and pepper as needed. Serve immediately over pasta, rice, or with crusty bread.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stovetop with a small splash of chicken broth to loosen the sauce. Not recommended for freezing.
Lighter swap: To make this dish a bit lighter, substitute half-and-half for the heavy cream. The sauce will be slightly thinner but still super delicious and creamy. Serving over cauliflower rice instead of pasta is another great way to keep it nutritious and lower in carbs.
Seasoning tip: Sun-dried tomatoes and Parmesan cheese both contain sodium, so taste your sauce before adding any extra salt. It's easy to over-salt this dish — season gradually and keep tasting as you go!