▢1 lb peeled and deveined shrimp
▢4 garlic cloves , finely minced
▢1 cup fresh spinach
▢1 cup heavy cream
▢1/2 cup fresh parmesan cheese
▢1/8 tsp red crushed pepper , optional
▢1 tbsp butter
▢1/4 tsp paprika
▢salt and pepper to taste
Instructions
Heat oil and butter in a large skillet over medium-high heat.
Season the shrimp with salt, pepper, and paprika on both sides.
Cook the shrimp for 30 seconds on each side and then remove it from the skillet.
Add more oil if needed, and cook the garlic and red crushed pepper for 15 seconds.
Stir in the fresh spinach and season with salt and pepper and cook for 1-2 minutes.
Pour in the heavy cream and add the fresh parmesan cheese. Season with salt and pepper if needed. Cook for 6-7 minutes or until it thickens nicely.
Once the sauce thickens, place the shrimp back into the skillet, cover with a lid and cook for an additional 30 seconds over low heat.
Garnish with fresh parsley, if desired and enjoy!
Notes
Use fresh spinach and cook it before adding it to the cream sauce.
If you would like to add wine, make sure you add it after you add the garlic and red crushed pepper and let it reduce by half before adding the heavy cream. I would recommend chardonnay or Pinot Grigio. Avoid fruity wines.
If you want to serve this with pasta, I highly recommend doubling the sauce amount so you have enough to coat the pasta.
Nutrition
CALORIES: 400kcal | CARBOHYDRATES: 3g | PROTEIN: 29g | FAT: 30g | SATURATED FAT: 18g | CHOLESTEROL: 383mg | SODIUM: 1137mg | POTASSIUM: 201mg | FIBER: 1g | SUGAR: 1g | VITAMIN A: 1854IU | VITAMIN C: 8mg | CALCIUM: 364mg | IRON: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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