Creamy Tuscan Shrimp: A Pressure Cooker Delight
The cream sauce is packed with flavor from the sun-dried tomatoes, and the shrimp cooks in minutes making this a super simple recipe.
Equipment
- 1 pressure cooker
Ingredients
Main ingredients
- 2 tablespoons butter the base for that rich sauce and to saute the shrimp
- 16 ounces large raw shrimp peeled, deveined, tail off
- 1 teaspoon paprika brings a little smoky warmth
- 1 teaspoon garlic powder no overpowering garlic, just a soft hint
- 1 cup heavy cream for the creamy richness that hugs every bite
- ½ cup sun-dried tomatoes chopped, packed with deep, tangy flavors
- 2 cloves garlic minced, adds a punch of fresh garlic aroma
- 1 cup chopped spinach adds color and a fresh green touch
- 1 teaspoon salt to bring all the flavors together nicely
Instructions
Instructions
- Heat a large, heavy-bottomed skillet over medium heat. Add the butter to the skillet.
- When the butter has melted, add the shrimp and sprinkle with the garlic powder and paprika. Cook for 5 minutes, stirring occasionally, until the shrimp is pink and opaque.
- Remove the shrimp to a plate and set aside.
- Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat.
- Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened, about 2 minutes.
- Return the shrimp to the skillet and coat with the sauce. Sprinkle with salt, to taste. Serve immediately.
Notes
Serve immediately and consider tossing leftovers with steamed rice or zucchini noodles.