Tuscan Garlic Shrimp
Seared shrimp in a rich garlic parmesan cream sauce with sun-dried tomatoes and baby spinach.
Ingredients
- 113.4 g (4 oz) 0.25 lbs Large Raw Shrimp (Peeled & Deveined) — Peeled, deveined, tails on or off
- 59.1 g (2.1 oz) 2 fl oz Heavy Cream
- 29.6 g (1 oz) 2 tbsp Sun-Dried Tomatoes — Drained and sliced
- 29.6 g (1 oz) 1 fl oz Chicken Broth
- 14.2 g (0.5 oz) 0.5 oz Baby Spinach — Fresh leaves
- 14 g (0.5 oz) 2 tbsp Grated Parmesan Cheese
- 7.5 g (0.3 oz) 1.5 clove Fresh Garlic — Minced
- 7.4 g (0.3 oz) 0.25 fl oz Olive Oil
- 7.4 g (0.3 oz) 0.5 tbsp Unsalted Butter
- 1.4 g 0.25 tsp Kosher Salt
- 0.3 g 0.13 tsp Black Pepper
- 0.3 g 0.25 tsp Italian Seasoning
Equipment
- Large Heavy Skillet or Sauté Pan
- Tongs & Wooden Spoon
- Digital Scale
Method
- Gather, Scan & Measure Ingredients
Thaw and pat shrimp dry with paper towels. Mince fresh garlic, slice drained sun-dried tomatoes, and measure cream, broth, parmesan, and spices.
- Sear Shrimp
Heat olive oil and butter in skillet at 375°F over medium-high heat. Season shrimp with salt and pepper. Sear for 2-3 minutes per side until pink and opaque (145°F internal). Transfer shrimp to plate and set aside.
- Build Garlic Cream Sauce & Wilt Spinach
In the same skillet, sauté minced garlic for 30-45 seconds until fragrant. Add sun-dried tomatoes, chicken broth, heavy cream, and Italian seasoning. Bring to a gentle simmer at 200°F for 3-4 minutes until sauce thickens slightly. Stir in parmesan cheese and baby spinach until spinach is wilted.
- Combine Shrimp with Cream Sauce
Return seared shrimp and any accumulated juices back into the skillet. Toss shrimp in the creamy garlic parmesan sauce for 1-2 minutes until heated through.
- Portion, Weigh & Auto-Print Label
Place meal prep container on station scale, tare, portion 8.0 oz (227g) of shrimp and sauce, and print thermal label.