This easy one pot Creamy Parmesan Shrimp with Peppers & Spinach dish is the answer to your prayers for a slightly fancier than normal family dinner. Fancy maybe but still super simple and really low maintenance, 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 and most importantly, they give the impression you’ve made an effort from the start 😉
Plus kids seem to love them - and I’m always into any recipe that gets children excited about eating fish or seafood.
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. Feel free to double this recipe up if you have a large skillet to make it in.
- It’s great served with pasta, rice or veggie zoodles for lower carbs.
- For a relaxed dinner serve with bread to mop up those delicious juices.
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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