Wonderful Shrimp in a Sun-Dried Tomato and Cream Sauce 🍅🍤

February 20, 2021

I really recommend not skipping the white wine in this recipe. You can use even more than I have specified – wine has never ruined anything yet. On the contrary, what would risotto be if you took the wine out of it? What would mussels be without a white wine sauce? In short, everything is better with wine!👏🏼 Of course, this recipe works beautifully without it too, but if you want more colour, don't be lazy about uncorking that bottle.🍾

Beyond the wonderful flavour and how quickly it comes together, what really charms me about this dish is how versatile it is. It goes with everything – with rice, with pasta or simply with vegetables. In every case whoever tastes it will be genuinely impressed, and good old shrimp fried in butter with garlic will be knocked off their pedestal, at least for a while. Well worth a try! Enjoy!

Wonderful Shrimp in a Sun-Dried Tomato and Cream Sauce

Ingredients

2 tbsp butter (about 30g)
4 large cloves of garlic
300 g shrimp (easiest if cleaned and peeled)
1 small onion, or 0.5 of a large one
50 g dry white wine
80 g sun-dried tomatoes in oil (+1 tsp of the oil from the tomatoes)
1 cup, about 220g single cream (10-13%) (or thin double cream with milk, 1:1)
salt and pepper
50 g baby spinach
35 g grated Parmesan
Tuscan herb blend, or basil, oregano and other herbs you like
dill

Instructions

Melt the butter in a pan, press in the garlic cloves and fry briefly (~1 min). Add the shrimp and cook for a few more minutes, until they turn a lovely pink (don't overcook them). Transfer the cooked shrimp to a bowl.
To the butter left in the pan add a spoonful of the oil from the sun-dried tomatoes and the chopped onion, and fry gently. Pour in the wine and let it reduce by half. Add the chopped sun-dried tomatoes and cook for a couple more minutes.
Lower the heat, add the cream, salt and pepper. Bring to the boil.
Add the spinach and stir until it wilts. Add the grated Parmesan and cook for about a minute, until the cheese melts.
Return the shrimp to the sauce along with the herbs. Stir through.
Serve with pasta, rice or vegetables.

Notes

Adapted from cafedelites