Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 tbsp dry white wine
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 cups fresh baby spinach
  • 1 tsp fresh lemon juice
  • 1/4 tsp red pepper flakes

Instructions:

  1. Pat the shrimp dry and season with salt and pepper.
  2. Heat olive oil in a 12-inch deep skillet over medium-high heat. Sear the shrimp for 1–2 minutes per side until they just turn pink, then remove immediately to a plate.
  3. Lower the heat to medium and melt the butter. Add minced garlic and sun-dried tomatoes, sautéing for about 2 minutes.
  4. Pour in the white wine, scraping the bottom of the pan to release the browned bits.
  5. Whisk in the heavy cream and bring to a gentle simmer. Slowly stir in the Parmesan cheese, whisking constantly until the sauce is smooth and thickens.
  6. Fold in the fresh baby spinach and stir for 1–2 minutes until just wilted.
  7. Return the seared shrimp and their juices to the pan. Stir in the lemon juice and red pepper flakes, heating through for 60 seconds before removing from heat.