Creamy Tucson Shrimp

Creamy Tuscan Shrimp 🦐🍅🌿

Ingredients:

• 1 lb (450g) large shrimp, peeled & deveined

• 2 tbsp butter

• 1 tbsp olive oil

• 4 cloves garlic, minced

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• 1 cup spinach leaves

• ½ cup sun-dried tomatoes, chopped

• 1 tsp Italian seasoning

• Salt & black pepper to taste

• Fresh parsley (for garnish)

Instructions:

1. Cook Shrimp:
   Heat olive oil and butter in a large pan over medium heat. Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink. Remove and set aside.

2. Make Creamy Sauce:
   In the same pan, add garlic and sauté for 30 seconds. Add sun-dried tomatoes and cook for another minute.

3. Add Cream & Cheese:
   Pour in heavy cream and stir in Parmesan. Simmer until slightly thickened.

4. Add Spinach:
   Mix in spinach and Italian seasoning. Cook until spinach wilts.

5. Combine:
   Return shrimp to the pan, coat well with sauce, and cook 1–2 minutes.

6. Serve:
   Garnish with fresh parsley and serve hot with pasta, rice, or crusty bread.

   Q&A 

   Q1: Can I use frozen shrimp?
   A: Yes! Just thaw and pat them dry before cooking so they don’t release water into the sauce.

   Q2: What can I use instead of heavy cream?
   A: You can use half-and-half or coconut cream for a lighter or dairy-free version.

   Q3: Can I add more vegetables?
   A: Absolutely! Mushrooms, cherry tomatoes, or bell peppers go great in this dish.

   Q4: What’s the best pasta to serve it with?
   A: Fettuccine or linguine work best because they hold the creamy sauce nicely.

   Q5: How do I store leftovers?
   A: Keep them in an airtight container in the fridge for up to 2 days. Reheat gently on low heat with a splash of milk or cream.