Description
Tuscan Shrimp with Spinach and Tomatoes is a vibrant and flavorful dish that captures the essence of Italian cuisine. In just 30 minutes, you can enjoy succulent shrimp sautéed with fresh spinach, juicy cherry tomatoes, and aromatic garlic, all drizzled with high-quality olive oil. Whether served over pasta or enjoyed on its own, this dish promises to impress family and friends alike with its stunning presentation and delightful flavors.
Ingredients
Scale
- 1 pound large shrimp (peeled and deveined)
- 4 cups fresh baby spinach
- 1 cup cherry tomatoes (halved)
- 3 cloves garlic (minced)
- 2 tablespoons extra virgin olive oil
- Salt & pepper to taste
- 1 teaspoon dried Italian herbs
Instructions
- Prep by rinsing shrimp if frozen and mincing garlic.
- In a skillet over medium heat, warm olive oil. Add minced garlic; sauté until fragrant (about 1 minute).
- Add shrimp; season with salt, pepper, and dried herbs. Cook until shrimp turn pink and opaque (2-3 minutes per side). Remove from skillet.
- In the same skillet, add halved cherry tomatoes; cook for about 5 minutes until softened. Add spinach and toss until wilted.
- Return shrimp to the skillet; gently stir to combine all ingredients.
- Serve warm over pasta or rice, drizzled with additional olive oil if desired.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 220mg
Keywords: Substitute spinach with kale for added texture or add a splash of white wine for depth of flavor. Store leftovers in an airtight container for up to three days; reheat gently on low heat.