Description
This Easy Marry Me Shrimp recipe features succulent shrimp cooked in a creamy, flavorful sauce made with sun-dried tomatoes, garlic, white wine, and parmesan cheese. Perfectly seasoned with a blend of paprika, Italian herbs, and a touch of butter and olive oil, this dish is a quick and impressive skillet meal that pairs beautifully with rice, pasta, or steamed vegetables.
Ingredients
Scale
Shrimp and Seasoning
- 1½ lbs shrimp, peeled, deveined, and rinsed
- ½ tsp salt
- ½ tsp paprika
- ½ tsp Italian herb blend
Cooking Base
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 5 cloves garlic, minced
Sauce
- ½ cup white wine
- 5 oz sun-dried tomatoes, drained and sliced
- 1⅓ cups half and half (or substitute with all heavy cream)
- Salt and pepper, to taste
- ½ cup grated parmesan cheese
Greens
- 1 large handful baby spinach
Instructions
- Prepare the Shrimp: Pat the shrimp dry thoroughly with paper towels to remove excess moisture. Season evenly all over with salt, paprika, and Italian herb blend to ensure every bite is flavorful.
- Cook the Shrimp: Heat the butter and olive oil in a large skillet over medium-high heat. Once hot, add the seasoned shrimp and cook them for 1-2 minutes on each side until pink and just cooked through. Remove the shrimp from the skillet and set aside on a plate.
- Sauté Aromatics: In the same skillet, add the diced onion and sauté over medium heat for 3-4 minutes until soft and translucent. Add a small drizzle of oil if the pan is dry. Then stir in the minced garlic and sauté for another 30 seconds until fragrant.
- Add Wine and Tomatoes: Pour in the white wine and add the sliced sun-dried tomatoes. Sauté for about 1 minute to allow the alcohol to evaporate and flavors to meld.
- Create the Sauce: Stir in the half and half (or cream), seasoned with salt and pepper. Add the grated parmesan cheese and stir well to combine. Bring the mixture to a gentle simmer and cook for a few minutes until the sauce thickens slightly.
- Finish the Dish: Remove the pan from heat, then add the baby spinach and cooked shrimp back into the skillet. Stir gently to coat the shrimp and wilt the spinach in the warm sauce.
- Serve: Serve the creamy shrimp immediately over your choice of rice, small pasta like orzo, mashed potatoes, or steamed vegetables for a complete meal.
Notes
- You may also like this Lemon Garlic Parmesan Shrimp for a similar flavor profile.
- Half and half is a mixture of half milk and half heavy cream; you can substitute with all heavy cream for a richer sauce.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- This dish pairs well with rice, small pasta (such as orzo), mashed potatoes, or a bed of steamed veggies.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 210mg
