Creamy Shrimp and Spinach with Blistered Tomatoes
This dish is both simple and decadent but is a perfect comfort food for a weeknight meal.
Servings: 4
Calories: 332kcal
Ingredients
- 2 tbsp extra light olive oil
- 8-10 oz tomatoes cherry or grape
- 1 lb Shrimp large or extra large (peeled, deveined, and tails removed)
- 1 tsp Himalayan salt (to taste)
- 1 tsp ground black pepper (to taste)
- 2 large cloves garlic (sliced thinly)
- 2 cups fresh baby spinach leaves
- 1 tsp Dried Oregano
- 1/2 cup tomato sauce
- 1/2 cup coconut milk
- 2 tbsp salted butter
- 1/4 cup Parmesan cheese freshly grated (plus more to serve)
- 2 tbsp parsley for garnishing (optional)
Instructions
- Season the shrimps that have been peeled, deveined and have had their tails removed, with salt and pepper and set aside.
- In a medium-sized skillet, heat 1 tbsp of oil on med-high heat. When the oil is hot but not smoking, add one clove of sliced garlic along with the whole cherry tomatoes and allow to sit for 2 minutes untouched.
- Lower the heat and turn the tomatoes around. Allow them to cook for an extra minute on the other side. Remove and set aside in a bowl.
- To the same skillet, add the remaining tbsp of oil along with the butter on medium-high heat. When the butter has melted and begins to froth, add the second clove of sliced garlic along with the seasoned shrimps. Allow them to cook until the shrimp becomes opaque and starts to brown (approximately 2 minutes) before removing them from the pan and setting them aside.
- Add the spinach into the same skillet along with the blistered tomatoes.
- Once the spinach is fully wilted, add the tomato sauce, coconut milk and Parmesan cheese. Mix until the cheese is melted and incorporated and top with the dried oregano.
- Reduce the heat to low and allow the mixture to a simmer for two minutes before adding in your cooked shrimp.
- Garnish with chopped parsley or basil and serve with whole wheat pasta or with shirataki noodles or even fried potatoes (for a gluten free option). Top with more cheese if you like!
- Store any leftovers in an airtight container for up to one week in the refrigerator.
Notes
- Though the blistered tomatoes lend their natural sweetness to the dish, you can add a touch of honey to the dish to combat the acidity of the tomatoes and tomato sauce.
- If the sauce is on the thick side you can thin it out a bit with some chicken (bone) broth or even water if you don't want any extra salt added to the dish.
- Pair this with shirataki noodles for a gluten-free, guilt-free option that satisfies the pasta craving or serve it with a baked potato!
Nutrition
Calories: 332kcal | Carbohydrates: 7g | Protein: 28g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 305mg | Sodium: 1794mg | Potassium: 483mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2406IU | Vitamin C: 22mg | Calcium: 277mg | Iron: 5mg