Servings: 4
Ready in: 25 minutes
🧂 Ingredients
- 1 lb (450g) shrimp, peeled and deveined
- 1 tbsp olive oil or butter
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 3 cups fresh spinach leaves
- 1 cup heavy cream (or half-and-half for lighter version)
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp dried basil
- ½ tsp chili flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, for garnish (optional)
👩🍳 Directions
-
Sauté shrimp:
Heat olive oil or butter in a large skillet over medium heat.
Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside. -
Cook the aromatics:
In the same pan, add garlic and sauté 30 seconds until fragrant.
Add cherry tomatoes and cook until they start to soften. -
Make the sauce:
Pour in heavy cream, Italian seasoning, dried basil, and chili flakes.
Stir in Parmesan cheese and let it simmer 2–3 minutes until slightly thickened. -
Add spinach:
Stir in spinach and cook until wilted. -
Combine everything:
Return shrimp to the pan and toss to coat in the creamy sauce.
Adjust salt and pepper to taste. -
Serve hot:
Garnish with parsley and serve over pasta, rice, or with crusty bread.
💡 Tips
- For a lighter version, use evaporated milk or a mix of Greek yogurt and milk instead of cream.
- Add mushrooms or zucchini for extra veggies.
- Great for meal prep — keeps well for 2 days in the fridge.
