Hello, lovely readers! Today, I’m thrilled to share a new recipe that’s sure to be a hit with the whole family – Creamy Garlic Butter Tuscan Shrimp with Sun-Dried Tomatoes. This dish is a rich and flavorful treat that’s perfect for those evenings when you want to indulge in a bit of culinary comfort.
As many of you know, cooking is one of my greatest joys, especially when it means bringing smiles to the faces of my wife and our four wonderful children: Edward (4), Alexander (3), Barnaby (1), and little Phillipa (0). Dinner time can get a bit hectic with four lively kiddos, but it’s also the most wonderful part of our day. We gather around the table, share stories, and savor delicious food together. And let me tell you, this Tuscan shrimp dish definitely got some rave reviews!
So, let’s dive into this easy yet sensational recipe. It’s packed with creamy, garlicky goodness, succulent shrimp, and vibrant sun-dried tomatoes. The best part? You can have it on the table in under 30 minutes. Perfect for busy weeknights, but elegant enough for a weekend treat.
### Ingredients
– 1 lb (450g) large shrimp, peeled and deveined
– 3 tbsp (45g) unsalted butter
– 1 tbsp (15ml) olive oil
– 5 cloves garlic, minced
– 1 cup (240ml) heavy cream
– 1/2 cup (120ml) chicken broth
– 1/2 cup (60g) grated Parmesan cheese
– 1/2 cup (80g) sun-dried tomatoes, chopped
– 1 cup (30g) fresh baby spinach
– 1 tsp (5g) dried Italian seasoning
– 1/4 tsp (1g) red pepper flakes (optional)
– Salt and black pepper, to taste
– Fresh parsley, chopped (for garnish)
### Method
1. **Prepare the Pan**: Heat a large pan over medium-high heat. Add 1 tablespoon of olive oil and 3 tablespoons of unsalted butter.
2. **Sauté the Garlic**: Once the butter has melted, add the minced garlic and cook for about 1 minute, until fragrant.
3. **Cook the Shrimp**: Add the shrimp to the pan and season with salt and black pepper. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the pan and set aside.
4. **Deglaze the Pan**: In the same pan, add 1/2 cup of chicken broth and bring to a simmer. Scrape the bottom of the pan to deglaze.
5. **Make the Sauce**: Reduce the heat to medium, then add 1 cup of heavy cream. Stir well.
6. **Thicken the Sauce**: Mix in the 1/2 cup of grated Parmesan cheese, 1 teaspoon of dried Italian seasoning, and 1/4 teaspoon of red pepper flakes (if using). Cook for about 3-4 minutes until the sauce starts to thicken.
7. **Add the Veggies**: Stir in the chopped sun-dried tomatoes and fresh baby spinach. Cook for an additional 2-3 minutes, until the spinach has wilted.
8. **Combine Shrimp and Sauce**: Return the cooked shrimp to the pan, ensuring they are well-coated in the sauce. Cook for another 2 minutes to reheat the shrimp.
9. **Final Touches**: Taste and adjust seasoning with salt and black pepper, if necessary.
10. **Serve**: Garnish with fresh chopped parsley before serving.
**Serving Suggestions**: This dish pairs beautifully with pasta, rice, or even some crusty bread to mop up that luscious sauce.
Preparing meals at home that everyone enjoys can often be a challenge, but this recipe is one of those rare gems that pleases both adults and little ones alike. Our boys love the juicy shrimp and creamy sauce, while my wife and I appreciate the depth of flavors.
I hope you give this Creamy Garlic Butter Tuscan Shrimp a try and that it brings as much joy to your dining table as it does to ours. Don’t forget to share your kitchen adventures with me in the comments – I love hearing about your culinary creations!
Happy cooking, and until next time!
Al
Ingredients
– 1 lb (450g) large shrimp, peeled and deveined
– 3 tbsp (45g) unsalted butter
– 1 tbsp (15ml) olive oil
– 5 cloves garlic, minced
– 1 cup (240ml) heavy cream
– 1/2 cup (120ml) chicken broth
– 1/2 cup (60g) grated Parmesan cheese
– 1/2 cup (80g) sun-dried tomatoes, chopped
– 1 cup (30g) fresh baby spinach
– 1 tsp (5g) dried Italian seasoning
– 1/4 tsp (1g) red pepper flakes (optional)
– Salt and black pepper, to taste
– Fresh parsley, chopped (for garnish)
Method
1. Heat a large pan over medium-high heat. Add 1 tablespoon of olive oil and 3 tablespoons of unsalted butter.
2. Once the butter has melted, add the minced garlic and cook for about 1 minute, until fragrant.
3. Add the shrimp to the pan and season with salt and black pepper. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the pan and set aside.
4. In the same pan, add 1/2 cup of chicken broth and bring to a simmer. Scrape the bottom of the pan to deglaze.
5. Reduce the heat to medium, then add 1 cup of heavy cream. Stir well.
6. Mix in the 1/2 cup of grated Parmesan cheese, 1 teaspoon of dried Italian seasoning, and 1/4 teaspoon of red pepper flakes (if using). Cook for about 3-4 minutes until the sauce starts to thicken.
7. Stir in the chopped sun-dried tomatoes and fresh baby spinach. Cook for an additional 2-3 minutes, until the spinach has wilted.
8. Return the cooked shrimp to the pan, ensuring they are well-coated in the sauce. Cook for another 2 minutes to reheat the shrimp.
9. Taste and adjust seasoning with salt and black pepper, if necessary.
10. Garnish with fresh chopped parsley before serving.
11. Serve hot over pasta, rice, or with crusty bread.
