CREAMY GARLIC BUTTER TUSCAN SHRIMP

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creamy garlic butter tuscan shrimp coated in a light and creamy garlic parmesan sauce filled with sun dried tomatoes and spinach! guaranteed to impress! low carb and keto approved,

Leave individuals contemplating whether there is a shrouded culinary expert in your kitchen with this Creamy Garlic Butter Tuscan Shrimp. Snappy and simple to make, prepared on the table in under 15 minutes, you will even dazzle yourself!

Tuscan? I know, I know. This is definitely not a conventional formula structure Tuscany… BUT it is a ‘customary’ formula — in chicken from — from the famous Olive Garden Italian Restaurant. In any case, me being me, I added my own wind with garlic spread since we’re managing shrimp here, and improved it such a great amount than the first.

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Garlic. Margarine. You will sear your shrimp (or prawns) in spread FULL of garlic. I might have left this formula here… .yet then I wouldn’t do anything distinctive to this Lemon Garlic Butter Shrimp. Furthermore, that is NO BUENO. SO… Garlic Butter Shrimp SMOTHERED in a lovely and smooth Tuscan sauce.

Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours.

INGREDIENTS

  • 2 tablespoons salted butter
  • 6 cloves garlic, finely diced
  • 1 pound (500 g) shrimp (or prawns), tails on or off
  • 1 small yellow onion, diced
  • 1/2 cup white wine (OPTIONAL)
  • 5 oz (150 g) jarred sun dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
  • 1 3/4 cups half and half 
  • Salt and pepper, to taste
  • 3 cups baby spinach leaves, washed
  • 2/3 cup fresh grated Parmesan cheese
  • 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)***
  • 2 teaspoons dried Italian herbs
  • 1 tablespoon fresh parsley, chopped.
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INSTRUCTIONS

  • Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
  • Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
  • Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
  • Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
  • Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.
  • Serve over pasta, rice or steamed veg.
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