Creamy Tuscan Shrimp and Summer Tomatoes
Stacey Hawkins
4
10 minutes
15 minutes
348
Main Dish
Discover our Creamy Tuscan Shrimp with Summer Tomatoes, a perfect meal for low-carb, Lean and Green, and keto diets. Succulent shrimp in a rich, creamy sauce with garlic, sun-dried tomatoes, and spinach—it's a quick, family-friendly dinner that’s as healthy as it is delicious!
Happy Cooking!
Stacey
Ingredients
4 teaspoons Stacey Hawkins Roasted Garlic Oil
2 ½ pounds raw shrimp, shelled & veined
1 C cherry tomatoes, cut in half
1 T Stacey Hawkins Tuscan Fantasy Seasoning
8 T light cream cheese (½ a 4 ounce block) cut into small pieces
¾ C chicken or fish stock
7 ounces baby spinach
4 T freshly grated Parmesan Cheese
Directions
Heat the Roasted Garlic Oil in a large nonstick pan. Add the shrimp, sprinkle with a little salt and pepper and sauté for 2-3 minutes on each side, until slightly browned. Remove from the pan, cover, and set aside to keep warm.
Place the pan back over medium high heat. Add the tomatoes and sauté for 2-3 minutes until slightly blistered and breaking apart. Sprinkle with the Tuscan Fantasy Seasoning, add the stock and cream cheese. Heat until simmering then reduce heat. Keep stirring until cream cheese melts. This may take a few minutes, and if you need to, reduce the heat a little.
Add the spinach to the mixture and toss to coat. When wilted, add the shrimp back to the pan to warm back up. Divide into 4 equal portions and sprinkle with 1 T of Parmesan Cheese. Serve hot.
