10-Minute Creamy Garlic Spinach Shrimp

Updated: Feb 4, 2020

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Yields 4 Servings

(Cherrier, 2020)


- 4 tablespoons unsalted butter, divided (or ghee, or olive oil)

- 1 ½ pounds medium shrimp, peeled and deveined

- Kosher salt and freshly ground black pepper, to taste

- 5 cloves garlic, minced

- ½ onion, minced

- ½ cup sundried tomatoes, chopped

- ¼ cup chicken stock or veggie broth

- 1 teaspoon hot sauce of your choice

- 2 cups chopped spinach (or baby spinach)

- 1 cup heavy whipping cream or (coconut cream)

- 2 tablespoons chopped fresh parsley, for garnish

- Optional: Crushed red chili pepper flakes


1. Melt 1 tablespoon butter in a large skillet over medium-high heat.

2. In a bowl, season shrimp with salt and pepper, to taste.

3. Add shrimp to skillet and cook, stirring occasionally, until shrimp is pink, about 2-3 minutes; then set aside in a shallow plate.

4. Add onion and garlic to the same skillet, and cook, stirring frequently, until fragrant, about 1 minute.

5. Add sundried tomato and continue cooking for one minute.

6. Stir in chicken stock and hot sauce to deglaze. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes.

7. Stir in remaining 3 tablespoons butter, 1 tablespoon at a time, until melted and smooth.

8. Add spinach, then heavy whipping cream and give a quick stir to combine. Adjust seasoning if necessary.

9. Stir in shrimp back to the pan and gently toss to combine with the creamy garlic spinach sauce.