Description
Make this simple, flavorful shrimp dish entirely in one pan. It features a rich, creamy sun-dried tomato sauce perfect for a quick weeknight meal.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Season the shrimp lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
- Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink. Remove the shrimp from the skillet and set aside.
- Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Bring to a simmer.
- Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if using. Stir constantly until the sauce thickens slightly, about 2-3 minutes.
- Return the cooked shrimp to the skillet. Toss gently to coat the shrimp in the sauce. Cook for 1 minute to heat through.
- Taste the sauce and adjust salt and pepper as needed.
- Garnish with fresh parsley before serving.
Notes
- Serve this shrimp over cooked pasta, rice, or with crusty bread to soak up the sauce.
- For a lower-carb option, serve over zucchini noodles or cauliflower rice.
- You can use frozen shrimp; thaw them completely before cooking.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3
- Sodium: 450
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 32
- Cholesterol: 250