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One-Pan Creamy Sun-Dried Tomato Shrimp

Plump shrimp coated in a rich, creamy sun-dried tomato sauce, garnished with fresh parsley, ready to eat.
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Cook flavorful shrimp in a rich, creamy sun-dried tomato sauce using only one pan for simple cleanup.

Ingredients

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  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Pat the shrimp dry and season lightly with salt and pepper. Set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
  3. Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  5. Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if using. Stir until the sauce thickens slightly, about 2 minutes.
  6. Add the seasoned shrimp to the skillet in a single layer. Cook for 2 to 3 minutes per side, until the shrimp are pink and cooked through. Do not overcook.
  7. Taste the sauce and adjust salt and pepper as needed.
  8. Remove the pan from the heat. Garnish with fresh parsley before serving immediately.

Notes

  • Serve this dish over rice, pasta, or with crusty bread to soak up the extra sauce.
  • If you prefer a tangier sauce, substitute 2 tablespoons of cream cheese for 2 tablespoons of the heavy cream.
  • Ensure your shrimp are fully thawed before cooking for even results.

Nutrition

Find it online: https://tasteportfolio.com/one-pan-creamy-sun-dried-tomato-shrimp/