Spinach Artichoke Tuscan Shrimp
This was a fabulous dinner and I bought the jumbo shrimp from Whole Foods! (10-12 count per pound)
Spinach Artichoke Tuscan Shrimp
Ingredients
- 2 T. olive oil
- 2 lbs jumbo shrimp peeled and deveined
- Kosher salt
- Freshly ground black pepper garlic powder, paprika
- 3 T. butter
- 5 minced garlic cloves
- ½ container mushrooms
- 1 can artichoke hearts chopped
- 2 c. baby spinach
- ¼ c. heavy cream
- ½ c. freshly grated Parmesan
- ½ c. chicken stock
Instructions
- Season shrimp with salt, pepper, garlic and paprika.
- Heat oil in skillet and pan fry shrimp just 2 mins each side to brown. Remove shrimp to a plate.
- Melt butter in skillet and add garlic. Sautee until fragrant. Add mushrooms and let cook a few mins undisturbed before turning.
- Add artichoke hearts and spinach. Stir.
- Add cream, stock and Parmesan. Let simmer and then return shrimp to skillet to heat through.
Sharon Meagher says
where’s the directions? or is this a throw it all in a pan at once kinda thing?
Hugs & Cookies xoxo says
All fixed-sorry!