Tuscan Garlic Butter Shrimp & Spinach

Sauté the Garlic: Heat 2 tablespoons of unsalted butter and 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1/4 teaspoon of red pepper flakes, cooking for about 1 minute until fragrant.

Sear the Shrimp: Add 1 pound of large peeled and deveined shrimp in a single layer. Season with salt and black pepper, and cook for 2 minutes per side until pink and cooked through. Transfer the shrimp to a plate and set aside.

Build the Tuscan Sauce: In the same skillet, reduce the heat to medium. Pour in 1/2 cup of chicken or vegetable broth (or dry white wine) to deglaze the pan, scraping up any browned bits. Stir in 1/2 cup of heavy cream (or full-fat coconut milk) and 1/3 cup of chopped sun-dried tomatoes. Simmer gently for 3–4 minutes until slightly thickened.

Wilt the Spinach & Melt Cheese: Add 3 cups of fresh baby spinach and 1/3 cup of freshly grated Parmigiano-Reggiano to the skillet. Stir constantly for 1–2 minutes until the spinach is completely wilted and the cheese is melted into a smooth sauce.

Combine & Serve: Return the cooked shrimp and any accumulated juices back into the skillet. Toss gently to coat in the creamy garlic sauce and simmer for 1 minute until thoroughly warmed. Serve hot over pasta, zoodles, or alongside crusty bread.