Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons olive oil (30ml)
  • Salt and pepper to taste
  • 1 tablespoon unsalted butter (15g)
  • 4 cloves garlic, minced
  • 1 can (14.5 ounces/410g) diced tomatoes, drained
  • 1 cup (240ml) heavy cream
  • 2 cups (60g) fresh spinach, roughly chopped
  • 1 teaspoon Italian seasoning
  • ½ cup (50g) grated Parmesan cheese
  • Fresh basil for garnish (optional)

Instructions:

  1. Rinse shrimp under cold water and pat dry. Season with salt and pepper.
  2. In a large skillet, heat olive oil over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
  3. In the same skillet, add butter and melt over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in drained diced tomatoes and cook for another 2 minutes. Pour in heavy cream and bring to a gentle simmer.
  4. Stir in chopped spinach and Italian seasoning; cook until spinach wilts. Mix in grated Parmesan cheese until melted and smooth.
  5. Return sautéed shrimp to the skillet, stirring to coat in the sauce. Cook for an additional 1-2 minutes to heat through.
  6. Garnish with fresh basil if desired. Serve immediately.