Creamy Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
2. In the same skillet, lower the heat to medium and add garlic, sautéing until fragrant, about 1 minute.
3. Add sun-dried tomatoes and artichoke hearts, stirring occasionally for about 2 minutes.
4. Pour in the chicken broth and heavy cream, bringing the mixture to a simmer.
5. Stir in the Parmesan cheese until melted and the sauce is smooth. Add salt, pepper, and Italian seasoning to taste.
6. Fold in the spinach and cook until wilted, about 2 minutes.
7. Return the cooked shrimp to the skillet, mixing well to coat with the sauce. Simmer for another 2-3 minutes until heated through.
8. Garnish with fresh parsley before serving. Enjoy!

Chef’s Tips

• For extra flavor, consider adding a pinch of red pepper flakes or a squeeze of lemon juice.
• If the sauce is too thick, add more chicken broth or a splash of white wine to thin it out.
• Serve over pasta, rice, or with crusty bread to soak up the delicious sauce.

Nutrition (per serving)

Approximate calories: 450, Protein: 30g, Carbs: 15g, Fat: 30g

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