Description
This Easy Marry Me Shrimp recipe features succulent sautéed shrimp cooked in a rich, creamy sauce with sun-dried tomatoes, garlic, and baby spinach. Perfectly seasoned with Italian herbs and finished with parmesan, this dish delivers a flavorful and comforting meal that pairs beautifully with pasta, rice, or 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
- ½ cup white wine
Sauce Ingredients
- 5 oz sun-dried tomatoes, drained and sliced
- 1⅓ cups half and half (half milk, half heavy cream)
- Salt and pepper, to taste
- ½ cup grated parmesan cheese
- 1 large handful baby spinach
Instructions
- Season Shrimp: Pat the shrimp dry using paper towels to ensure they sear well. Season evenly with salt, paprika, and Italian herb blend on all sides.
- Sauté Shrimp: Heat butter and olive oil together in a large skillet over medium-high heat until hot. Add the seasoned shrimp and cook for 1-2 minutes on each side until pink and cooked through. Remove shrimp to a plate and set aside.
- Sauté Aromatics: In the same skillet, add diced onion and sauté over medium heat for 3-4 minutes until softened. If the pan looks dry, add a small drizzle of olive oil. Stir in minced garlic and cook for about 30 seconds until fragrant.
- Deglaze and Add Tomatoes: Pour in the white wine to deglaze the pan, stirring to loosen any browned bits. Add the sliced sun-dried tomatoes and sauté for 1 minute to combine flavors.
- Make Cream Sauce: Stir in the half and half, salt, pepper, and grated parmesan cheese. Bring the mixture to a gentle simmer and stir frequently for a few minutes until the sauce thickens slightly.
- Finish the Dish: Remove the pan from heat. Add the baby spinach and cooked shrimp to the sauce, stirring gently to coat the shrimp and wilt the spinach in the residual heat.
Notes
- You may also enjoy this dish with Lemon Garlic Parmesan Shrimp for a different flavor twist.
- Half and half is a mixture of half milk and half heavy cream; you may use all heavy cream for a richer sauce if desired.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- This dish pairs perfectly with rice, small pasta like orzo, mashed potatoes, or a bed of steamed vegetables.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 190 mg
