Ingredients:
1 lb (450g) large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup baby spinach
½ cup sun-dried tomatoes, chopped
1 cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon red pepper flakes (optional, for a little heat)
Salt and black pepper, to taste
Fresh basil, for garnish (optional)
Instructions:
1. Sear the shrimp:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season shrimp with salt and pepper.
Cook shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.
2. Make the sauce:
Add the remaining tablespoon of olive oil to the skillet.
Sauté garlic for 30 seconds until fragrant.
Add sun-dried tomatoes and cherry tomatoes. Cook for 2–3 minutes until tomatoes soften.
Pour in the heavy cream and bring to a simmer.
3. Add cheese and greens:
Stir in Parmesan cheese and red pepper flakes. Let it melt and thicken slightly.
Add spinach and let it wilt into the sauce.
4. Finish with shrimp:
Return shrimp to the skillet and toss to coat in the creamy sauce.
Simmer for 2 more minutes to blend flavors.
5. Serve hot:
Spoon over cooked pasta, rice, or toasted bread.
Garnish with fresh basil and more Parmesan if desired.
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