Spinach with Creamy Parmesan Shrimp

It won't take long for this Creamy Parmesan Spinach Shrimp to replace other midweek meal favorites! Shrimp, which are high in protein, are pan-seared before being combined with a rich parmesan and fresh garlic-infused spinach sauce. The dinner can then be completed with a bed of pasta and steamed or roasted asparagus or broccoli.

Spinach with Creamy Parmesan Shrimp

A Simple Recipe for Flavor-Packed Shrimp

I adore shrimp dishes like this one that start with simple ingredients and produce a tasty conclusion. Even a shrimp hater might be won over by this delicious dish.

This has appeared on our supper menu a few times in the past month, and I have no doubt that it will continue to do so.

Because it cooks quickly and has a bland flavor, shrimp is ideal for a quick dinner because there are endless ways to season it.

This recipe uses dried herbs as seasoning and a light alfredo sauce as a finishing touch. All people will adore it!

What's in This Shrimp Recipe?

  • Shrimp
  • dry basil
  • Butter Garlic
  • Cornstarch
  • chicken stock
  • thick cream
  • Spinach (while full-grown spinach can also be used, I like baby spinach for its mild flavor)
  • Camembert cheese

How to Prepare Shrimp with Creamy Parmesan Spinach

  • Basil should be sprinkled over the shrimp before tossing with a little salt and pepper.
  • In a 12-inch nonstick skillet over medium-high heat, melt 1 tablespoon of butter.
  • In a skillet with butter, completely cook the shrimp. Move the shrimp.
  • Add chicken broth after sautéing garlic in butter.
  • Spinach is added, stirred, and cooked until it begins to wilt.
  • Cream and cornstarch mixture should be added and cooked until just slightly thickened.
  • Add the parmesan cheese and stir to combine.
  • Throw in the shrimp after turning off the heat.

Buying and cooking advice for shrimp

  • At the meat counter, avoid the "fresh" shrimp. It may have been laying there for a few days after being frozen and thawed. Additionally, shrimp has a short shelf life, and you might not use it right away.
  • What do the figures mean? The count numbers (such as 21/25) can be found on the bag. You may find out how many shrimp there are typically in a pound. You will receive 21 to 25 shrimp per pound if the price is 21/25. Shrimp grow larger as the number decreases. The recommended range for the majority of recipes is between 16 and 30 shrimp per pound.
  • Buy "deveined" shrimp to cut down on preparation time. Even though you still have to peel the shells, if you get the hang of it, it goes quickly. You're welcome to remove the tails as well, but in my opinion they don't look as tasty.

More Advice

  • Under cold water or overnight, defrost frozen shrimp. Do not thaw at room temperature or in warm water.
  • Of course, take care not to overcook them. Shrimp are fantastic since it's simple to detect when they're done because they become pinkish (no longer grey) and become opaque. Keep in mind that they only take a few minutes to cook; nobody likes rubbery shrimp.
  • When cooked, remove shrimp from the pan immediately; otherwise, residual heat will continue to cook the shrimp. Add serving plate(s) after transfer.
  • Shrimp doesn't require much; I prefer a simple seasoning so the shrimp's taste may still stand out. Choose a basic sauce or spice mixture with butter, lemon, and herbs.

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