This Creamy Tuscan Garlic Shrimp Recipe with Sun Dried Tomatoes, Spinach, and Basil is rich, decadent, and ready in about 15 minutes!

PREPARATION TIME 5 minutes
COOKING TIME 10 minutes
TOTAL TIME 15 minutes
FOR 4 PEOPLE
CALORIES 396 kcal

INGREDIENTS:

1 pound shrimp (I used size 31-40), thawed and peeled

▢2 tablespoons butter

▢1 teaspoon flour

▢4-5 minced garlic cloves

▢1 cup heavy/whipping cream

▢1/2 teaspoon lemon juice

▢1/4 teaspoon Italian seasoning

1/4 cup chopped or sliced sun-dried tomatoes

▢1-2 cups (packaged) fresh baby spinach

▢A handful of fresh basil, cut into thin strips

▢Salt and pepper to taste

INSTRUCTIONS:

Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring, until smooth, about a minute.
Add the garlic and cook for about 30 seconds or until fragrant.
Add heavy cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Cook over low heat for 2 minutes. Reduce heat if it boils too much.
Add the shrimp and cook for about 5 minutes or until cooked through and the sauce has thickened a bit, being careful not to overcook.
Add spinach and basil and cook for another 2 minutes. Season with salt and pepper as needed. Serve immediately. I like to squeeze more lemon juice on top (your choice) when serving. If you want, you can also grate fresh Parmesan on top.

OBSERVATIONS:

I used sun dried tomatoes in oil (I drained the oil). Feel free to use more or less than is recommended.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients may vary and Salt & Lavender does not guarantee the accuracy of this information.

FOOD:

Calories: 396 kcal Carbohydrates: 8 g Protein: 26 g Fat: 30 g Saturated fat: 18 g Cholesterol: 382 mg Sodium: 977 mg Potassium: 425 mg Fiber: 1 g Sugar: 3 g Vitamin A: 1813UIVitamin C: 11 mg Calcium : 233 mg of iron: