- 1½ lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp butter
- 3-5 garlic cloves, minced
- 1 small shallot or ½ small onion, finely chopped
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream or half-and-half
- ½–1 cup grated Parmesan
- 1 handful baby spinach
- 1 tbsp lemon juice
- Salt, black pepper, paprika, and red pepper flakes to taste
- Fresh basil or parsley for garnish
Dry and Season the Shrimp Pat shrimp very dry with paper towels. Season with salt, pepper, and paprika. Sear the Shrimp Heat olive oil in a large skillet over medium-high heat. Sear shrimp for 60–90 seconds per side until pink and opaque, then transfer to a plate. Build the Flavor Base Lower heat to medium. Add butter, shallot or onion, and cook for 2–3 minutes. Stir in garlic, red pepper flakes, and tomato paste for about 30–60 seconds. Add Tomatoes and Liquid Stir in sun-dried tomatoes, then add broth or white wine. Simmer for 1–3 minutes, scraping up the browned bits from the pan. Make the Creamy Sauce Reduce heat to medium-low. Add cream or half-and-half, then stir in Parmesan gradually until smooth. Add a splash of broth or pasta water if too thick. Finish with Greens and Lemon Stir in spinach until wilted. Add lemon zest, lemon juice, and fresh basil or parsley. Taste and adjust seasoning. Return the Shrimp and Serve Add shrimp back to the skillet and warm gently for 30 seconds to 2 minutes. Serve right away with pasta, rice, polenta, bread, or vegetables.
