Creamy Sun Dried Tomato Garlic Shrimp

Creamy Sun Dried Tomato Garlic Shrimp is not shy when it comes to flavor, creaminess, and the “wow” factor.  Shrimp seasoned, cooked in sun dried tomato oil is and mixed with garlic and spinach is sensational.

Creamy Sun Dried Tomato Garlic Shrimp | The Food Cafe

Creamy Garlic Shrimp

How in the world have I overlooked this sensational combination of flavors?  Shame on me!  This Creamy Sun Dried Tomato Garlic Shrimp had me from the moment the shrimp hit the skillet with the oil from the sun dried tomatoes.  On most occasions when we cook seafood you get that seafood smell, but this, this was a pure wafting of deliciousness from first sizzle.

Shrimp is one of my favorite seafoods.  It can be made and put into many things and it takes a blink of an eye to cook, fry, bake or BBQ.  This Creamy Sun Dried Tomato Garlic Shrimp is a quick skillet meal that makes a great feature over rice, pasta, or for dipping warm toasted sourdough bread into.

How Do I make a creamy garlic sauce?

• Heat a large skillet over medium high heat and add 2 Tablespoons sun dried tomato oil.
• Add in garlic, onions, and sun dried tomatoes.  Stir and cook for 1 minute.
• Add vegetable broth and dijon mustard, mix to combine then add in heavy cream. Stir until a creamy sauce has formed.  Bring to a rolling boil then reduce heat.
• Add in parmesan cheese and spinach and stir until cheese has melted and spinach has wilted about 3 minutes.

Creamy Sun Dried Tomato Garlic Shrimp has so many pops of flavor you will get a little something different in every bite.  This shrimp is covered in cream sauce, and magnified with garlic, sun dried tomatoes, a pinch of dijon mustard, parmesan cheese and spinach.  All of these elements combined makes for one fierce combat of flavors.

Are sun dried tomatoes good for you?

• Sun dried tomatoes are ripe tomatoes that spend their time drying out in the sun, which causes them to loose their moisture, hence the name, “sun dried tomatoes.”
• Sun dried tomatoes have vitamins C and K, and are loaded with iron.
• Furthermore they contain calcium, and antioxidants that are associated with heart healthy benefits and lowering inflammation.

What can you use in place of sun dried tomatoes?

• If sun dried tomatoes are not something you like, you can use canned tomatoes, drained, or fresh tomatoes seeds removed and chopped.
• Using an alternative to sun dried tomatoes as a result will make the sauce thinner, but you can always add a little flour or cornstarch to make it thicker.
• You can also omit the tomatoes all together and the sauce will still be creamy and delicious.

So don’t let your next dinner be bland and boring, rather make it creamy and captivating.  This Creamy Sun Dried Tomato Garlic Shrimp has all the makings of magic and will taste fantastic served over rice, pasta, as a dip with toasted sourdough bread, or just on its own.

Above all, it doesn’t have to be complicated, but it does need to be delicious.

Key Ingredients for this recipe:

• Sun Dried Tomatoes
• Frozen Shrimp
• Heavy Whipping Cream
• Bag of Spinach
• Dijon Mustard

Looking for more Shrimp recipes?

• Garlic Butter Shrimp Scampi Skillet
• Sheet Pan Herb Garlic Butter Surf and Turf
• Creamy Cajun Shrimp Pasta
• Coconut Shrimp
• Sheet Pan Garlic Shrimp Boil

Creamy Sun Dried Tomato Garlic Shrimp

Yield: 5-6 servings

Total Time: 20 minutes

Prep Time: 10 minutes

Cook Time: 10minutes

Creamy Sun Dried Tomato Garlic Shrimp is not shy when it comes to flavor, creaminess, and the “wow” factor.  Shrimp seasoned, cooked in sun dried tomato oil is and mixed with garlic and spinach is sensational.

Print Recipe

Ingredients:

• 2 pounds peeled, deveined large shrimp (tail on or off)
• 1 teaspoon garlic salt
• 1 teaspoon pepper
• 1 teaspoon old bay seasoning
• 8.5oz jar sun dried tomatoes , reserve oil from jar
• 3 Tablespoons garlic
• 1/2 cup diced white onions
• 1/2 cup vegetable stock
• 1-1/2 teaspoons dijon mustard
• 1-1/2 cups heavy whipping cream
• 2 cups spinach
• 1/2 cup fresh grated parmesan cheese
• Basil for garnishing (optional)

Directions:

1. Heat a large skillet on medium high heat with 3 Tablespoons oil reserved from sun dried tomato jar.
2. Add in shrimp and season with garlic salt, pepper, and old bay seasoning.  Cook stirring occasionally until shrimp are opaque about 5 minutes. Remove shrimp from skillet and set aside.
3. In same skillet add 2 additional tablespoons of the reserved sun dried tomato oil on medium high heat and add in garlic, diced onions, and sun dried tomatoes.  Cook for 1 minute.
4. Stir in the vegetable stock and dijon mustard, stir to combine then add in heavy cream, stir until a creamy sauce forms and comes to a slight boil.  Reduce heat and add parmesan cheese and spinach.
5. Cook and stir until cheese has melted and spinach has wilted, about 3 minutes.  Add Shrimp back into skillet and stir to combine.
6. Remove from heat, garnish with basil and more parmesan and serve over rice, pasta or with warm toasted sourdough bread.

All images and text ©The Food Cafe.