Sundried tomatoes, garlic, cream, spinach, mushrooms, shrimp. All my favorites in one dish. This meal reminds me of those tasty selections you’ll find at a trendy bistro.
I had all the ingredients on hand, and they made their way into my skillet to create one incredible meal. I couldn’t be happier with the results.
The dish stays on the lighter side with just a touch of cream to smooth all the ingredients together.
One of my favorite parts of this meal is that it was ready in under 30 minutes. I love recipes like this that are amazing restaurant quality and require little effort. You are going to love this Shrimp in Sundried Tomato Cream Sauce. This will be a meal that you’ll want to make again and again!
The dish stays on the lighter side with just a touch of cream to smooth all the ingredients together. It’s very versatile and can be served over pasta (gluten-free), zoodles, rice or even potatoes. The shrimp can be changed out for chicken if you prefer.
I hope you enjoy this as much as my family and I do. It’s a winner and you’ll be sure to get rave reviews.
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Shrimp in Sundried Tomato Cream Sauce
Sundried tomatoes, garlic, cream, spinach, mushrooms, shrimp. All my favorites in one dish. This meal reminds me of those tasty selections you’ll find at a trendy bistro.
Ingredients
- 1 lb Shrimp Peeled and Deveined Argentinian Shrimp for Trader Joe's is delicious
- 1/4 cup Sundried Tomatoes sliced
- 10 oz Baby Portabella Mushrooms sliced
- 2 cups Frozen Spinach
- 1 small jar Sundried Tomato Pesto
- 2 tablespoons olive oil more if needed
- 2 tbsp Garlic minced
- 1/2 cups Chicken broth
- 1/2 cup Half & Half
- Salt and Pepper to taste
- 10 oz Fettuccine Pasta for Gluten-Free use gluten-free pasta
Shrimp Seasoning Mixture:
- 1 teaspoon Herb de Provence or Italian Seasoning blend
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Salt
- 1/4 teaspoon Red Pepper Flakes
Instructions
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Put shrimp in a mixing bowl and rub in seasoning mixture. Mix well to make sure shrimp is coated well.
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Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shrimp to hot pan and cook for about 3 minutes, turning once. Cook until shrimp is pink and cooked through. Remove shrimp from the skillet.
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Add second tablespoon of olive oil to the skillet. Once the pan is hot, add sliced mushrooms, sliced sundried tomatoes, spinach and salt and pepper. Stir together about 3-5 minutes until mushrooms and tomatoes soften and the spinach is heated through. When mushrooms and spinach are almost done, add minced garlic and cook together for the last few minutes.
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Reduce heat to medium and add sun-dried tomato pesto and 1/2 cup chicken broth to the skillet. Mix everything to combine. Scrape up any tasty bits that have stuck to the pan.
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Add cream and stir. Add back the cooked shrimp and mix gently to combine all the ingredients. Remove from heat.
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In the meantime, bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
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Add pasta to the skillet with shrimp mixture, and on low heat, stir until pasta is fully coated in sauce. Season with more salt and pepper to taste if needed.
Recipe Notes
Serve with additional red pepper flakes, if desired. For Gluten-Free version use gluten-free pasta.