Creamy Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and sear until pink and cooked through, about 2-3 minutes per side. Remove from the skillet and set aside.
2. Add minced garlic to the same skillet and sauté until fragrant, about 1 minute.
3. Pour in the heavy cream and chicken broth; bring to a gentle simmer.
4. Stir in the Parmesan cheese, Italian seasoning, and paprika. Season with salt and pepper.
5. Add the spinach, artichokes, and sun-dried tomatoes, stirring until the spinach wilts.
6. Return the shrimp to the skillet and simmer for another 2-3 minutes, allowing the flavors to meld together.
7. Serve immediately, garnished with extra Parmesan if desired.

Chef’s Tips

• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• Fresh or frozen spinach can be used, but drain well if frozen.
• Use sun-dried tomatoes packed in oil for extra flavor.

Nutrition (per serving)

Approximate calories: 450, Protein: 35g, Carbs: 12g, Fat: 30g

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