This easy one pot Creamy Parmesan Shrimp with Peppers & Spinach dish is the answer to your prayers for an easy yet elevated family dinner. Shrimp, peppers and spinach are simmered in a creamy parmesan cream sauce. I use ready peeled shrimp for ultimate ease!
Shrimp (or prawns as they're called in the UK) are the ultimate fast food.
If you buy them peeled they require zero prep. They're healthy yet also somehow still feel like a treat.
Plus kids seem to love them. And I’m always into any recipe that gets children excited about eating fish or seafood.
This recipe was inspired by a fabulous fellow blogger, Meghan, over at Fox & Briar. I added some more veggies to my version (always) plus I changed up the sauce a little. But I love this idea for it's one pot ease.
Tips For Making Creamy Parmesan Shrimp
- Try not to overcook the shrimp or they will become tough! They should be pink on the outside and slightly opaque in the middle.
- I used ready peeled shrimp with their tails on for ease and convenience. But feel free to shell them at home if you prefer. Equally, fully peeled shrimp would also be fine.
- This dish is also great for entertaining a crowd. You can easily double this recipe up if you have a large skillet to make it in.
- Serve this dish with pasta. Or rice or veggie zoodles for lower carbs.
- For a relaxed dinner serve with bread to mop up those delicious juices.
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What Do You Think?!
Scroll to the comments section and let me know what you think about the recipe. Did you try it? Did you adapt it? Did you love it?
More Easy Recipe Ideas
Creamy Parmesan Shrimp with Peppers & Spinach
- 1½ lb Shrimp - ready peeled, tail on or off
- 2 tbsp Butter
- 2 cloves Garlic - crushed
- ½ Red Onion - finely chopped
- 1 Red Pepper - finely sliced
- ½ cup White Wine
- ½ cup Chicken Stock
- 1 cup Heavy Cream (Double Cream)
- 1 cup Grated Parmesan
- ½ cup Fresh Basil
- 2 cups Spinach - packed
- Sea Salt and Black Pepper
- In a medium frying pan sauté the shrimp over a medium-high heat for 2-3 minutes until cooked. Remove and reserve on a plate
- Reduced the heat to medium low and sauté the onions for 5 minutes in the same pan. Season generously with sea salt
- Add the red peppers and sauté for a further 5 minutes then stir in the garlic
- Deglaze the pan with the wine (pour it in and scrape the bottom of the pan) and cook for a couple of minutes to allow the alcohol to burn off
- Add the chicken stock whilst stirring. Then stir in the cream
- Next stir through the parmesan cheese until melted
- Stir in the spinach until wilted. Stir in the chopped basil. Taste and season again
- Gently mix the shrimp back into the sauce and reheat them gently for a minute or two
- Serve this with pasta, rice or veggie zoodles for lower carbs
This post was shared with the #cookblogshare community, which this week was kindly hosted by Sisley at www.sewwhite.com