Creamy Parmesan and Spinach Shrimp Recipe

Creamy Parmesan and Spinach Shrimp Recipe

How To Make Creamy Parmesan and Spinach Shrimp

Make this delectable shrimp recipe for your next dinner party! It’s coated in a creamy, indulgent sauce and filled with spinach for a well-balanced meal.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • lbshrimp,extra large, peeled and deveined
  • 1tspdried basil
  • salt and freshly ground black pepper
  • 2tbspbutter,divided
  • 1tbspgarlic,minced
  • ¾cuplow-sodium chicken broth
  • ½cupheavy cream
  • 2tspcornstarch,mixed with 1 tbsp chicken broth
  • 3ozbaby spinach,or 2 packed cups, chopped
  • ½cupparmesan cheese,shredded

Instructions

  1. Sprinkle the shrimp with basil, then season lightly with salt and pepper. Toss to combine.

  2. Melt 1 tablespoon of butter in a 12-inch non-stick skillet over medium-high heat.

  3. Add the shrimp in a single layer, then cook for 3 minutes until the bottom is pink, then flip and repeat until the shrimp is cooked through.

  4. Transfer the shrimp to a plate.

  5. Melt the remaining 1 tablespoon of butter in the same skillet over medium heat.

  6. Add the garlic and sauté for 30 seconds, until just lightly golden brown.

  7. Pour in chicken broth, then add spinach and stir.

  8. Cook for 1 minute until the spinach starts to wilt.

  9. Stir in the cream and cornstarch mixture.

  10. Cook, stirring constantly, for 2 minutes until mixture starts to simmer and thicken slightly.

  11. Stir in the parmesan cheese and cook until cheese has melted.

  12. Remove from heat, then toss in the shrimp.

  13. Serve over spaghetti, and enjoy!

Nutrition

  • Calories: 349.81kcal
  • Fat: 23.40g
  • Saturated Fat: 14.03g
  • Trans Fat: 0.26g
  • Monounsaturated Fat: 6.46g
  • Polyunsaturated Fat: 1.26g
  • Carbohydrates: 6.55g
  • Fiber: 0.79g
  • Sugar: 1.16g
  • Protein: 28.38g
  • Cholesterol: 247.26mg
  • Sodium: 1101.22mg
  • Calcium: 351.86mg
  • Potassium: 382.45mg
  • Iron: 1.41mg
  • Vitamin A: 385.86µg
  • Vitamin C: 6.82mg
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