Creamy Sun-Dried Tomato and Spinach Shrimp
Prep Time: 5 minutes
|
Cook Time: 10 minutes
289 Calories
|
4 Servings
Ingredients
2 packages Sizzlefish Colossal Shrimp, thawed
2 tbsp olive oil
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/2 cup drained julienned sun-dried tomatoes
4 cups baby spinach
1 cup heavy cream
1/4 cup reduced sodium chicken stock
1/3 cup freshly grated Parmesan cheese
1/4 tsp salt
Directions
Step 1
Heat olive oil over medium heat in a large skillet for 2 minutes.
Step 2
Blot shrimp dry with paper towel and add to a medium bowl. Season with Italian seasoning, garlic, salt and pepper.
Step 3
Add shrimp to skillet. Sauté for 4 minutes until shrimp is mostly pink. Set shrimp aside on a clean plate.
Step 4
Add sun dried tomatoes and baby spinach to skillet and cook 2 minutes longer.
Step 5
Add heavy cream, chicken stock, grated parmesan cheese and salt. Bring to a simmer and stir until cheese is melted. Add shrimp back to skillet and cook for 2 minutes longer, until shrimp is heated through.
Step 6
Enjoy hot.
Nutrition Facts
This quick and easy sun-dried tomato and spinach shrimp is a complete meal that’s ready in under 20 minutes, perfect for busy days!