Ingredients:
•1 lb (450g) large shrimp, peeled and deveined
•Salt and pepper, to taste
•2 tbsp olive oil
•4 cloves garlic, minced
•1 cup heavy cream
•1/2 cup chicken broth
•3/4 cup grated Parmesan cheese
•1 tsp Italian seasoning
•1/2 tsp red pepper flakes (optional)
•3 cups fresh spinach
•1/2 cup sun-dried tomatoes, chopped
PREPARATION:
1.Season the Shrimp: Pat the shrimp dry with paper towels, then season them with salt and pepper.
2.Cook the Shrimp: In a large skillet over medium-high heat, heat olive oil. Add the shrimp and cook for 1-2 minutes per side until they’re pink and cooked through. Remove from skillet and set aside.
3.Make the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant. Add the heavy cream, chicken broth, and Parmesan cheese, stirring until the cheese has melted and the sauce is smooth.
4.Season the Sauce: Stir in the Italian seasoning and red pepper flakes. Let the sauce simmer on low heat for about 2-3 minutes to thicken slightly.
5.Add Spinach and Sun-Dried Tomatoes: Add the spinach and sun-dried tomatoes to the sauce, stirring until the spinach wilts.
6.Combine Shrimp and Sauce: Return the cooked shrimp to the skillet, stirring to coat them in the sauce. Cook for an additional 2 minutes to let the flavors meld.
7.Serve: Serve the creamy Tuscan shrimp over pasta, rice, or with crusty bread. Enjoy!