Gamberi toscani con burro all'aglio cremoso e pomodori secchi

Because it’s:

• 🧄 Rich and garlicky
• 🧈 Luxuriously creamy
• 🍅 Balanced by tangy sun-dried tomatoes
• 🍤 Built around plump, juicy shrimp
• 🍽️ Ready in 20 minutes but feels 5-star

🛒 Ingredienti:

• 🍤 1 lb large shrimp, peeled and deveined
• 🧈 2 tbsp unsalted butter
• 🧄 4 cloves garlic, minced
• 🧅 1 small shallot, finely chopped
• 🍅 ½ cup sun-dried tomatoes (packed in oil), sliced
• 🥬 1½ cups baby spinach
• 🥣 1 cup heavy cream
• 🧀 ⅓ cup grated parmesan cheese
• 🌿 ½ tsp dried basil
• 🌶️ ¼ tsp chili flakes (optional)
• 🧂 Salt & pepper to taste
• 🍋 1 cucchiaino di succo di limone
• 🍞 Optional: serve with crusty bread or over pasta

👨‍🍳 Istruzioni:

1. Season shrimp with a little salt, pepper, and chili flakes.
2. In a large skillet over medium heat, sciogliere il burro. Add shrimp and sear 1–2 minutes per side until just pink. Remove and set aside.
3. In the same skillet, add a touch more butter if needed. Sauté garlic and shallots until fragrant.
4. Stir in the sun-dried tomatoes and cook for 1 minute.
5. Pour in panna da montare, bring to a gentle simmer, then stir in parmesan cheese until melted and silky.
6. Aggiungere spinach and let it wilt, about 1 minute.
7. Return shrimp to pan. Squeeze in lemon juice and simmer everything for 2–3 minutes until sauce thickens and shrimp are cooked through.
8. Taste and adjust seasoning. Serve immediately with bread, pasta, or spoon-to-mouth joy.