Creamy Tuscan Shrimp

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PREP: 5 minutes

COOK: 15 minutes

Gluten-Free, Egg-Free, Nut-Free, Pescatarian


2 tbsp
garlic cloves, minced
1 lb
peeled shrimp
1/4 cup
white wine
1/4 cup
sun-dried tomatoes
2 cups
chopped green kale
1/4 cup
1/4 cup
freshly grated Parmesan cheese
1/4 tsp
red pepper flakes
Salt & pepper to taste


In a large skillet, melt the butter over medium-high heat. Add the garlic and cook, stirring until it becomes fragrant, about 30 seconds. Stir in the shrimp and cook until it begins to turn pink, about 3 to 4 minutes. Season the shrimp with salt and pepper to taste. Stir in the white wine and continue to cook until the wine has reduced by half, about 3 minutes. Stir in the sun-dried tomatoes and kale. Mix well. Continue to cook, stirring until the kale is wilted, another 2 minutes. Stir in the cream and Parmesan cheese. Season with red pepper flakes.

Serve immediately or store in the refrigerator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)210
Total Fat (g)10
Saturated fat (g)6
Trans fat (g)0
Cholesterol (mg)170
Sodium (mg)750
Total Carbohydrate (g)6
Dietary Fiber (g)1
Total Sugars (g)2
Added Sugars (g)0
Protein (g)18
Vitamin D (mg)0
Calcium (mg)143
Iron (mg)1
Potassium (mg)343