Easy Marry Me Shrimp

15

Creamy Marry Me Shrimp is a delicious and relatively quick dinner that brings the vibrant flavors of Tuscany to your table. Plump shrimp are sautéed until perfectly pink and then bathed in a luscious, creamy sauce. It is one of the fanciest yet easiest recipes you can make any day of the week.

The beauty of this marry me shrimp recipe lies in its simplicity and the way the ingredients come together. The sweetness of the shrimp complements the tangy sun-dried tomatoes, while the garlic adds a savory depth. You can use heavy cream or half and half (which is half heavy cream and half milk).

If you like this Marry Me Shrimp recipe, you will love my Low Carb Spicy Shrimp Tacos or my Crispy Shrimp Rice Muffins. Don’t forget to garnish with fresh basil or fresh parsley and some chili pepper flakes.

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Easy Marry Me Shrimp

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5 from 2 votes

Servings: 4

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

This marry me shrimp recipe is a light and creamy sauce filled with sun dried tomatoes, spinach and garlic!

Equipment

• large skillet
• cutting board

Ingredients 

US CustomaryMetric

• 1½ lbs shrimp, peeled, deveined + rinsed
• 1/2 tsp salt, paprika + Italian herb blend
• 1 tbs butter
• 1 tbs olive oil
• 1 small onion, diced
• 5 cloves garlic, minced
• 1/2 cup white wine
• 5 oz sun-dried tomatoes, drained + sliced
• 1⅓ cups half + half *
• salt + pepper, to taste
• 1/2 cup grated parmesan cheese
• 1 large handful baby spinach

Instructions

• Pat dry your shrimp with paper towels. Season them all over with the salt, paprika and Italian herb blend.
• In a large skillet over medium-high heat, melt the butter and olive oil. Once pan is hot, add in the seasoned shrimp and cook for 1-2 minutes on each side. Transfer to a plate and set aside.
• To the same pan, add in the onion and sauté on medium heat for 3-4 minutes. If you need some oil in the pan, add in a drizzle. Next stir in the garlic for 30 seconds. Then add in the cooking wine, sun dried tomatoes and sauté for 1 minute. Add in the heavy cream, salt, pepper, parmesan and mix. Bring to a simmer and stir for a few minutes to thicken the sauce. Remove pan from heat and add in the baby spinach and shrimp and stir to coat and wilt the greens.

Notes

You may also like this Lemon Garlic Parmesan Shrimp

1. Half and half is half milk and half heavy cream. You can also use all heavy cream here.
2. Store leftovers in an airtight container in the fridge.
3. Serve this with rice, small pasta (like orzo), Mashed Potatoes or a bed of steamed veggies!

Nutrition

Calories: 473kcal | Carbohydrates: 17g | Protein: 43g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 320mg | Sodium: 596mg | Potassium: 1238mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1641IU | Vitamin C: 41mg | Calcium: 344mg | Iron: 2mg

Author: Stella Drivas