Shrimp with Tomato and Spinach Cream Sauce

Shrimp with tomato and spinach cream sauce


  • 2 Tbsp olive oil
  • 1½ pounds large shrimp, peeled and deveined
  • Salt, Pepper and Paprika
  • 4 Tbsp butter
  • 4 minced garlic cloves
  • 1 small can of mushrooms
  • 1.5 cups halved Cherry tomatoes
  • 2 cups baby spinach
  • ¼ cup heavy cream
  • ½ cup freshly grated Parmesan
  • ½ cup seafood stock ( or chicken stock)


  • Heat oil in large skillet on med-high
  • Dry shrimp with a paper towel
  • Season shrimp generously with salt, pepper, paprika on both sides
  • Cook shrimp on both sides (approximately 2 minutes per side)
  • Remove shrimp to a plate
  • Lower heat and add butter. Add garlic and mushrooms and sauté.
  • Add tomatoes and season with salt/pepper (to taste)
  • Cook a few mins and add spinach-let start to wilt
  • Add cream and cheese and let simmer
  • Add broth and simmer on low
  • Return shrimp to the pan
  • If sauce is thickening, add more broth to thin out a bit.

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