Name: Creamy Tuscan Shrimp with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz shrimp; 1 tsp olive oil; 2 clove garlic; 2 tbsp sun-dried tomatoes; 0.25 cup full-fat coconut milk; 0.25 cup chicken broth; 2 cup fresh baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 0.13 tsp red pepper flakes

Creamy Tuscan Shrimp with Sun-Dried Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Shrimp with Sun-Dried Tomatoes

Sautéed succulent shrimp and vibrant spinach simmered in a velvety sun-dried tomato cream sauce for a decadent yet clean Mediterranean-inspired meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.1g

Fat

21.1g

Carbs

16.1g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

1 tsp olive oil

2 clove garlic

2 tbsp sun-dried tomatoes

0.25 cup full-fat coconut milk

0.25 cup chicken broth

2 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.13 tsp red pepper flakes

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the shrimp dry with a paper towel and season evenly with sea salt and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering.
3
Add the shrimp to the skillet and sauté for 2 minutes per side until they are pink and just cooked through, then remove them from the pan and set aside.
4
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.
5
Pour in the coconut milk and chicken broth, then stir in the dried oregano and red pepper flakes.
6
Bring the sauce to a gentle simmer for 3 to 4 minutes until it begins to thicken slightly.
7
Add the fresh baby spinach to the skillet and stir until the leaves are wilted and bright green.
8
Return the cooked shrimp to the pan and toss well to coat them in the creamy sauce before serving.