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.
Serves:
Ingredients
- 1¼lbshrimp,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
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Sprinkle the shrimp with basil, then season lightly with salt and pepper. Toss to combine.
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Melt 1 tablespoon of butter in a 12-inch non-stick skillet over medium-high heat.
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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.
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Transfer the shrimp to a plate.
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Melt the remaining 1 tablespoon of butter in the same skillet over medium heat.
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Add the garlic and sauté for 30 seconds, until just lightly golden brown.
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Pour in chicken broth, then add spinach and stir.
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Cook for 1 minute until the spinach starts to wilt.
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Stir in the cream and cornstarch mixture.
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Cook, stirring constantly, for 2 minutes until mixture starts to simmer and thicken slightly.
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Stir in the parmesan cheese and cook until cheese has melted.
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Remove from heat, then toss in the shrimp.
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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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