Tuscan Inspired Shrimp Skillet

Tuscan Inspired Shrimp Skillet

This recipe creates a flavorful and easy one-pan shrimp dish with a creamy tomato-garlic sauce, perfect for a weeknight dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 pound large shrimp, peeled and deveined
• Salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup chopped shallots (or red onion)
• 1 (14.5-ounce) can diced tomatoes, undrained (fire-roasted recommended)
• 1/2 cup sun-dried tomatoes (in oil), chopped
• 1/2 cup dry white wine (optional)
• 1 cup heavy cream
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 3 cups chopped fresh spinach

Cooking Guide:

1. Prep the Shrimp: Pat the shrimp dry with paper towels and season generously with salt and pepper.
2. Sear the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the pan and set aside.
3. Sauté the Aromatics: Add butter to the pan and melt over medium heat. Add garlic and shallots, cook for 30 seconds, or until fragrant.
4. Build the Sauce: Add diced tomatoes (with juices), sun-dried tomatoes, and white wine (if using). Bring to a simmer and cook for 5 minutes, scraping up any browned bits from the bottom of the pan.
5. Creamy Finish: Stir in heavy cream and feta cheese. Let simmer for 2-3 minutes, or until slightly thickened.
6. Incorporate the Rest: Add spinach and cook until wilted, about 1 minute.
7. Return the Shrimp: Return the cooked shrimp to the pan and toss to coat in the sauce. Heat through for another minute.
8. Serve: Garnish with fresh parsley and serve immediately with crusty bread, rice, or pasta (optional).

Tips:

• For a richer flavor, use browned butter for sautéing the aromatics. Simply melt the butter over medium heat until golden brown, then continue with the recipe.
• Don’t overcrowd the pan when searing the shrimp. Cook them in batches if necessary to ensure even browning.
• You can substitute fresh basil for parsley if desired.
• If you don’t have white wine, you can use chicken broth instead.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.