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One-Pan Creamy Sun-Dried Tomato Shrimp

Close-up of plump shrimp coated in a rich, creamy sauce with spinach and sun-dried tomatoes: One-Pan Creamy Sun-Dried Tomato Shrimp.
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Make this flavorful, creamy sun-dried tomato shrimp entirely in one skillet for fast preparation and minimal cleanup. This dish is ready quickly for a satisfying weeknight meal.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups fresh spinach
  • Salt and black pepper to taste

Instructions

  1. Season the shrimp lightly with salt and pepper.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
  3. Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and bring the mixture to a simmer. Let it reduce slightly for 2 minutes.
  5. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if you are using them. Cook until the sauce thickens slightly, about 3 minutes.
  6. Add the seasoned shrimp to the skillet, spreading them in a single layer. Cook for 2-3 minutes per side until the shrimp are pink and cooked through.
  7. Stir in the fresh spinach until it wilts into the sauce, about 1 minute.
  8. Taste the sauce and adjust salt and pepper as needed before serving immediately.

Notes

  • For a heartier meal, serve this shrimp over cooked pasta, rice, or zucchini noodles.
  • You can substitute half-and-half for heavy cream, but the sauce will be thinner.
  • Add 1/2 cup of frozen peas along with the spinach for extra vegetables.

Nutrition

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