Creamy Garlic Shrimp with Sun-Dried Tomatoes and Basil

Why You’ll Love This Recipe

This creamy Tuscan shrimp recipe offers a delightful blend of flavors and textures. The sweetness of sun-dried tomatoes complements the savory shrimp, while the cream sauce adds a luxurious touch. Fresh spinach and basil provide brightness and freshness, balancing the richness of the dish. Its simplicity and speed make it an ideal choice for busy evenings without compromising on taste.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound shrimp (31-40 count), thawed and peeled

• 2 tablespoons butter

• 1 teaspoon flour

• 4-5 cloves garlic, minced

• 1 cup heavy/whipping cream

• ½ teaspoon lemon juice

• ¼ teaspoon Italian seasoning

• ¼ cup sun-dried tomatoes, chopped or julienned

• 1-2 cups fresh baby spinach, packed

• Handful of fresh basil, cut into thin strips

• Salt and pepper to taste

Directions

1. Melt the butter over medium-high heat in a large skillet.

2. Add the flour and cook for about a minute, stirring until smooth.

3. Add the minced garlic and cook for about 30 seconds or until fragrant.

4. Stir in the heavy cream, lemon juice, Italian seasoning, and sun-dried tomatoes.

5. Simmer for 2 minutes, reducing heat if necessary to prevent bubbling.

6. Add the shrimp and cook until they turn pink and are cooked through.

7. Stir in the spinach and basil, and simmer until the spinach wilts.

8. Season with salt and pepper to taste.

9. Serve immediately, optionally garnished with fresh parmesan and a squeeze of lemon.

Servings and Timing

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

Variations

• Chicken Version: Substitute shrimp with boneless, skinless chicken breasts or thighs for a hearty alternative.

• Vegetarian Option: Replace shrimp with mushrooms or tofu for a plant-based version.

• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a spicy twist.

• Cheesy Delight: Stir in grated Parmesan or mozzarella cheese for an extra creamy texture.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat gently over low heat on the stovetop, adding a splash of cream or broth to restore the sauce's consistency.

FAQs

How can I make this dish dairy-free?

Use coconut milk or a dairy-free cream substitute and dairy-free butter to replace the heavy cream and butter.

Can I use frozen shrimp?

Yes, ensure they are thawed and peeled before cooking.

What can I serve this dish with?

Serve over pasta, rice, or mashed potatoes to complement the creamy sauce.

Can I make this ahead of time?

It's best enjoyed fresh, but you can prepare the sauce in advance and add the shrimp and fresh ingredients just before serving.

How do I prevent the sauce from curdling?

Use full-fat heavy cream and avoid high heat when simmering the sauce.

Can I use dried basil instead of fresh?

Fresh basil is recommended for its vibrant flavor, but you can use dried basil in a pinch; reduce the amount to about 1 tablespoon.

Is this recipe gluten-free?

Yes, if you use a gluten-free flour substitute.

Can I add other vegetables?

Yes, mushrooms, bell peppers, or zucchini can be added for extra flavor and texture.

How do I know when the shrimp are cooked?

Shrimp turn pink and opaque when fully cooked.

Can I freeze this dish?

It's not recommended to freeze due to the cream sauce, which may separate upon thawing.

Conclusion

Creamy Garlic Shrimp with Sun-Dried Tomatoes and Basil is a delightful dish that combines rich flavors and textures in a quick and easy recipe. Its versatility allows for various adaptations to suit different tastes and dietary preferences. Whether you're preparing a weeknight meal or entertaining guests, this dish is sure to impress.

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Creamy Garlic Shrimp with Sun-Dried Tomatoes and Basil

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A rich and creamy garlic shrimp dish with sun-dried tomatoes, fresh spinach, and basil, ready in just 15 minutes for a quick and flavorful meal.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian
• Diet: Low Fat

Ingredients

1 pound shrimp (31-40 count), thawed and peeled

2 tablespoons butter

1 teaspoon flour

4-5 cloves garlic, minced

1 cup heavy/whipping cream

½ teaspoon lemon juice

¼ teaspoon Italian seasoning

¼ cup sun-dried tomatoes, chopped or julienned

1-2 cups fresh baby spinach, packed

Handful of fresh basil, cut into thin strips

Salt and pepper to taste

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Instructions

1. Melt the butter over medium-high heat in a large skillet.
2. Add the flour and cook for about a minute, stirring until smooth.
3. Add the minced garlic and cook for about 30 seconds or until fragrant.
4. Stir in the heavy cream, lemon juice, Italian seasoning, and sun-dried tomatoes.
5. Simmer for 2 minutes, reducing heat if necessary to prevent bubbling.
6. Add the shrimp and cook until they turn pink and are cooked through.
7. Stir in the spinach and basil, and simmer until the spinach wilts.
8. Season with salt and pepper to taste.
9. Serve immediately, optionally garnished with fresh parmesan and a squeeze of lemon.

Notes

• Substitute shrimp with chicken breasts or thighs for a chicken version.
• Replace shrimp with mushrooms or tofu for a vegetarian option.
• Add red pepper flakes for a spicy twist.
• Stir in grated Parmesan or mozzarella for extra creaminess.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on low heat, adding cream or broth to restore sauce consistency.
• For dairy-free, use coconut milk and dairy-free butter substitutes.
• Use gluten-free flour for a gluten-free version.
• Serve over pasta, rice, or mashed potatoes.

Nutrition

• Serving Size: ¼ of recipe
• Calories: 350
• Sugar: 2g
• Sodium: 450mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 200mg