Tuscan shrimp with sun-dried tomatoes and spinach
This is a fairly quick-cooking recipe, so be sure to have all ingredients ready to add to the pan. If you'd prefer a thicker, creamier sauce, you can add 2 ounces of low-fat cream cheese to thicken the sauce a bit more. If you're not a fan of shrimp, this recipe can also be made with thin slices of beef or chicken breast.
Servings: 4
Calories: 310kcal
Ingredients
- 1 Tbsp olive oil
- 1 pound shrimp peeled and deveined
- 8 cups spinach stems removed
- 1 cup sun-dried tomatoes
- 1 Tbsp minced garlic
- 1 cup chardonnay or other dry white wine
- ½ cup chopped fresh basil
- ¼ cup heavy cream
- 1 cup unsalted chicken stock
- ¼ cup shredded Parmesan cheese
- 4 ounces favorite pasta
Instructions
- Prepare pasta in a small pot. Heat a large nonstick pan to medium-high heat. When the pan is hot, add the olive oil. Add the spinach, sun-dried tomatoes and garlic, stirring frequently.
- Once the spinach is nicely wilted, move all the ingredients to one side of the pan. Add the shrimp to the other side.
- Let the shrimp sear about 30 seconds before turning them over. Then stir the spinach mixture and shrimp together.
- Add the wine and reduce the heat to medium or low. Once the wine has reduced by about half, add the remaining ingredients and simmer approximately 2 minutes. Serve over the pasta.
Notes
Nutrition Analysis per serving:
310 calories, 12g fat, 5g saturated fat, 25g protein, 16g carbohydrates, 4g fiber, 890mg sodium
310 calories, 12g fat, 5g saturated fat, 25g protein, 16g carbohydrates, 4g fiber, 890mg sodium