When it comes to picking a protein for dinner, it can be easy to get into a rut of using the same option over and over and over again. For some reason, shrimp tends to fly under the radar, which is just silly since it happens to be delicious and extremely quick to prepare. This skillet recipe gets dinner on the table in ten minutes (yes, only ten!) and comes with a delicious creamy sauce that you can spoon over pasta, rice, or polenta or just leave as-is for a low carb meal.
1 lb large shrimp, peeled and deveined
2 tablespoons butter
1 teaspoon paprika
3 cloves garlic, minced
1 cup heavy cream
1 teaspoon lemon juice
1/2 cup sun-dried tomatoes
1 cup baby spinach, roughly chopped
Kosher salt and freshly ground black pepper, to taste
Add butter to a large skillet over medium heat.
Once hot, add shrimp and season with paprika and salt and pepper. Cook, stirring occasionally, until shrimp is pink and opaque, about 5 minutes. Remove shrimp to a plate and set aside.
Add garlic to pan and cook 1 minute. Stir in cream, lemon juice, sun-dried tomatoes, and let simmer until thickened, about 2 minutes.
Stir in spinach and allow to wilt. Return shrimp to skillet, season to taste, and serve immediately.