I made this dish when my mom came over for dinner, and she kept saying, “Wow, this is so good! What did you put in the sauce?” A question that often comes up when a recipe is simple yet packed with flavor! The creamy sauce with cherry tomatoes and sun-dried tomatoes, with a touch of parmesan and lemon, is a perfect match for the shrimp… and the best part? It’s ready in just 20 minutes!
Ingredients
2 tbsp unsalted butter
2 shallots, chopped
3 garlic cloves, minced
1 cup cherry tomatoes, halved
⅓ cup sliced sun-dried tomatoes (in oil, drained)
1 cup 15% cooking cream
½ cup vegetable or chicken broth
½ tsp paprika
1 lb (454g) raw peeled shrimp
2-3 handfuls baby spinach
½ cup grated Parmigiano Reggiano
Juice of ½ lemon
Fresh basil for garnish
Rice or orzo for serving
Instructions
- Cook the rice or orzo according to the package instructions.
- In a large skillet over medium heat, melt 2 tbsp butter, then add 2 chopped shallots, 3 minced garlic cloves, 1 cup halved cherry tomatoes, and ⅓ cup sliced sun-dried tomatoes (drained). Cook for about 2 minutes, stirring occasionally. Season with salt.
- Pour in 1 cup of 15% cooking cream, ½ cup vegetable or chicken broth, and ½ tsp paprika. Stir well and let simmer for about 5 minutes. Season with salt again if needed.
- Add 1 lb (454g) raw peeled shrimp to the skillet and cook for 2-3 minutes, flipping them halfway through until they turn pink.
- Stir in 2-3 handfuls of baby spinach and ½ cup grated Parmigiano Reggiano. Mix for about 1 minute until the spinach wilts and the cheese melts into the sauce.
- Remove from heat and add the juice of ½ lemon, then give everything a final stir.
- Serve over rice or orzo, garnish with fresh basil, and season with black pepper to taste.
