Robert Irvine's Tuscan Shrimp

Plump shrimp simmered in a creamy garlic-Parmesan sauce with sun-dried tomatoes and spinach.

Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, sliced
• 1/2 cup dry white wine
• 1 1/4 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 3 cups fresh baby spinach
• 1/2 teaspoon Italian seasoning

Kosher salt and freshly ground black pepper

• 2 tablespoons chopped fresh basil

Directions

1. Season the shrimp with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the shrimp just until pink, about 2 minutes per side. Remove to a plate.
2. Lower the heat to medium and add the butter, garlic, and sun-dried tomatoes; cook until fragrant, 1 minute.
3. Pour in the white wine and simmer until reduced by half, then stir in the cream and Parmesan and simmer until thickened, 3 to 4 minutes.
4. Add the spinach and Italian seasoning and cook until the spinach wilts.
5. Return the shrimp and any juices to the skillet, toss to coat, and warm through. Finish with fresh basil and serve over pasta or with bread.

Notes

Adapted from Robert Irvine’s Tuscan shrimp on Food Network.