Creamy Shrimp Dish

This robust date-night shrimp dish has turned into my go-to romantic meal strategy, with juicy shrimp swimming in a rich creamy sauce loaded with sun-dried tomatoes and fresh spinach. Trust me—the name fits perfectly since it's so tasty it might lead to wedding bells!

I first threw this together while trying to wow my significant other during our celebration dinner. Our home filled with incredible smells, and nowadays we can't go two weeks without making it. That mix of velvety sauce with perfectly cooked shrimp always hits the spot.

Ingredients

• 1½ pounds shrimp: cleaned, tails off and washed thoroughly, go for bigger sizes for better bite
• 1/2 teaspoon each of salt, paprika and Italian herb blend: this combo makes everything taste amazing
• 1 tablespoon butter: gives the sauce that smooth, luxurious base
• 1 tablespoon olive oil: works with butter to keep things from getting too brown
• 1 small onion, diced: adds natural sweetness and flavor foundation
• 5 cloves garlic, minced: don't even think about using the jarred stuff here
• 1/2 cup white wine: scrapes up all the yummy bits and adds depth, pick one you'd actually drink
• 5 ounces sun-dried tomatoes, drained and sliced: gives sweet-tart punches throughout
• 1⅓ cups half and half: makes everything creamy without going overboard
• Salt and pepper: tweak to your liking at the end
• 1/2 cup grated parmesan cheese: grab a block and grate it yourself for smoother melting
• 1 large handful baby spinach: brings pretty green color and good-for-you stuff

Step-by-Step Instructions

Prep The Shrimp:

Thoroughly dry your shrimp using paper towels for better browning. Cover them completely with the salt, paprika and Italian herbs, coating every piece evenly. This step builds the taste profile for your whole meal.

Sear The Shrimp:

Heat your large skillet to medium-high and drop in both butter and olive oil until they start bubbling. Arrange your seasoned shrimp in one layer without cramming them together. Cook just 1-2 minutes on each side until they look pink but aren't fully done. Move them to a separate plate for now. They'll finish cooking later.

Build The Sauce Base:

In that same flavor-packed pan, toss in your diced onion and turn heat down to medium. Cook for 3-4 minutes until they soften and get slightly golden edges. Add a tiny bit more oil if needed. Then throw in your minced garlic and stir constantly for half a minute until you can smell it but before it browns and gets bitter.

Create The Creamy Sauce:

Splash in the white wine and scrape everything stuck to the pan with a wooden spoon. Add those sun-dried tomatoes and let them cook for a minute to release their flavor. Pour in the half and half, add some salt and pepper, and sprinkle your parmesan. Keep stirring while bringing everything to a gentle bubble. Let it thicken a bit for 2-3 minutes, stirring now and then so nothing burns.

Finish The Dish:

Take the skillet off the heat completely. Right away add your spinach and the shrimp with any juices from the plate. Fold everything together gently until the spinach wilts from the leftover heat and the shrimp get coated in sauce. The remaining warmth will finish cooking your shrimp without making them tough.

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I totally love the sun-dried tomatoes in this dish more than anything else. I stumbled on using them one night when my fresh tomatoes had gone bad. Their strong sweet-sour punch intensifies while cooking, creating amazing flavor bombs that transform this from basic to mind-blowing. My partner swears this exact meal was what convinced him I was marriage material.

Make-Ahead Options

This shrimp dish keeps really well, so it's great for planning ahead. You can make the whole thing up to two days early and store it in the fridge in a sealed container. When you want to eat it, just add a little splash of water or stock to loosen up the sauce. Warm it slowly on the stove over medium-low until just heated through. Don't cook it too long or your shrimp will get rubbery. If you want the absolute best results, you can make just the sauce ahead and cook fresh shrimp right when you're ready to eat.

Perfect Pairings

This fancy shrimp needs the right sidekicks. Try serving it over slightly firm orzo pasta, fluffy white rice, or smooth mashed potatoes to soak up all that amazing sauce. If you want something lighter, it tastes great with zucchini noodles or some roasted asparagus on the side. Grab a glass of crisp Pinot Grigio or Sauvignon Blanc to drink with it, matching what you used for cooking. For a full dinner experience, start with a simple green salad with lemon dressing to get your taste buds ready for the rich main dish.

Common Substitutions

You can easily switch things up in this recipe depending on what's in your kitchen. Don't want to use wine? Just swap in chicken broth with a squeeze of lemon. Can't do dairy? Try full-fat coconut milk instead of half and half for a cool tropical twist. Skip the parmesan and use nutritional yeast if you need a non-dairy option. Frozen shrimp works fine too, just make sure they're completely thawed and dried off before cooking. No sun-dried tomatoes around? Roasted red peppers work great and bring a similar sweet intensity to the dish.

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Frequently Asked Questions

→ What kind of shrimp works best?

Pick shrimp that’s both peeled and deveined for less hassle. Fresh or frozen options work fine, but ensure frozen is fully thawed first.

→ What can I use instead of white wine?

You can swap the wine for chicken broth if you’d rather skip alcohol. It’ll still give great flavor depth.

→ How do I make the sauce thicker?

Simmer the sauce to let it naturally thicken, or stir in a cornstarch and water blend if needed.

→ Which sides go best with this?

This dish matches nicely with pasta, rice, mashed potatoes, or even steamed veggies.

→ What’s a dairy-free alternative for this?

Coconut cream and nutritional yeast work well as substitutes for half-and-half and parmesan cheese.