Thursday, May 11, 2017

Creamy Tuscan Shrimp

Yesterday I told you about one of my favorite Melissa's products in the sun-dried tomato pesto. Today, as promised, is a recipe in which I used it. This is but one of many recipes in which I have substituted this pesto for either the basic dry, or packed in oil, sun dried tomatoes. I am all about speed when it comes to cooking, and think about it, isn't a tablespoon of this delicious pesto just plopped into the pan so much easier than trying to slice, dice, or mince the desiccated sun-dried tomatoes, or the slippery oily ones? Of course it is! Once you try this product you will never go back to sun-dried tomatoes again.

As I told you in
this post, for whatever reason I bought a lot of shrimp. On the plus side, I've been trying a lot of new recipes using shrimp, and have enjoyed all of them. This one is no exception. Like most recipes using seafood, it cooks up very quickly, goes together easily, and is most satisfying. It's a simple meal in a bowl, with carbs in the pasta, a vegetable in the spinach, and the wonderful addition of seafood. Give this a try, and let me know what you think. And give the sun-dried tomato pesto a try as well, and let me know how happy you are to be recently converted.
Creamy Tuscan Shrimp
Adapted from Café Delights

2 tablespoons butter
6 cloves finely diced garlic
1 pound shrimp, tails on or off
1 cup diced onion
½ cup white wine
1¾ cups half and half
Salt and pepper, to taste
3 cups baby spinach leaves
⅔ cup freshly grated Parmesan cheese
2 teaspoons dried Italian herbs
1 tablespoon fresh parsley, chopped

In a large skillet over medium-high heat, melt butter. Add garlic and sauté until fragrant (about one minute). Add shrimp and sauté 2 minutes on each side, until cooked through and pink. Transfer to a bowl; set aside.

Sauté onion in the butter remaining in the skillet. Pour in the white wine, bring to a low simmer, and allow to reduce slightly. Add pesto and sauté for 1-2 minutes to incorporate.

Reduce heat to medium-low heat, add the half and half and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to taste.

Add the spinach leaves and allow to wilt in the sauce; stir in the Parmesan cheese. Allow sauce to simmer for a further minute until cheese melts and is incorporated

Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.

Serve over pasta, rice, or mashed potatoes.
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Carole said...

Hi Pattie, this is great. I hope you bring it over to Food on Friday as part of Pot Luck. Each month there are now 3 different themes plus a Potluck – so you should always be able to share something. If you would like to join in the fun on a regular basis please schedule a reminder for the second Friday of each month (NZ time). Cheers from Carole's Chatter

Mary@mydogsmygardenandmary said...

This looks so good and I am sure that it is amazing. Thanks so much for the recipe.

Have a great Mothers Day.


Rustown Mom said...

All but one of my peeps are shrimp eaters and this looks classy and delish! Thanks for sharing this recipe!

Linda said...

I am not a fan of sun-dried tomatoes. I tried very hard when it became "the thing to do", but I never really joined the bandwagon. So yes, a tablespoon plopped into the pan would be so much better! Do you buy your shrimp fresh or frozen?

Miz Helen said...

This is a beautiful bowl of shrimp! Hope you are having a fantastic week and thanks so much for sharing with us at Full Plate Thursday. We will look forward to seeing you again real soon!
Miz Helen

Indah Nuria Savitri said...

What a wonderful recipe! This pretty much look like a recipe that we have in Indonesia. Yummy!