Creamy Tuscan Shrimp

Spinach, cherry tomatoes and cream. It looks like more work than it is — the whole thing happens in one pan in about fifteen minutes.

Ingredients

• 1 lb wild caught Gulf of America shrimp (16–20 count per pound, raw & deveined)
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1 cup cherry tomatoes, halved
• 2 cups fresh baby spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil, for garnish

Preparation

1. Dry the shrimp. Pat them dry with paper towels.
2. Sear. Olive oil in a large skillet over medium-high. Shrimp 2–3 minutes per side until pink and opaque. Remove and set aside.
3. Aromatics. Same skillet, melt the butter. Add garlic, Italian seasoning and red pepper flakes. Sauté 30 seconds.
4. Tomatoes. Add and cook 2 minutes, until softened.
5. Spinach and cream. Stir in spinach until wilted. Pour in cream and bring to a simmer. Stir in Parmesan, season.
6. Finish. Return the shrimp and toss to coat. Cook 1–2 minutes to heat through.
7. Garnish with basil and serve.

Serving

Serves 2–3. Bread or pasta to catch the sauce.

Pro tips

• Shrimp out before the cream goes in, back at the very end. That's the whole trick.
• Spinach looks like far too much until it wilts. It isn't.
• Halve the tomatoes cut side down so they release into the sauce.