Tender jumbo shrimp in a rich, savory cream sauce with sun-dried tomatoes, garlic, Parmesan, spinach, basil, and a touch of lemon. White wine adds depth and acidity, while a brief sear followed by a quick finish in the sauce keeps the shrimp tender and juicy.

Ingredients

• 1 pound large or jumbo shrimp, peeled and deveined
• 2 tablespoons oil from the jar of sun-dried tomatoes
• 2 tablespoons butter
• 3 tablespoons very finely minced sweet onion
• 4 cloves garlic, finely minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes, optional
• 1 tablespoon tomato paste
• 1/4 cup dry white wine
• 1/2 cup chicken stock
• 1 cup heavy cream
• 4 ounces sun-dried tomatoes, drained and sliced
• 1/2 cup freshly grated Parmigiano-Reggiano
• 3 1/2 ounces baby spinach
• 1/3 cup loosely packed fresh basil, thinly sliced
• 1 teaspoon fresh lemon juice, plus more to taste
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Lemon wedges, for serving

Preparation

1. Season the Shrimp: Pat the shrimp thoroughly dry. Toss with the sun-dried tomato oil, smoked paprika, oregano, a pinch of kosher salt, and freshly ground black pepper.
2. Sear the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp in a single layer, working in batches if necessary to avoid crowding. Cook for 45–60 seconds on the first side and 30–45 seconds on the second side. The shrimp should be lightly browned but still slightly undercooked in the center. Transfer to a plate.
3. Cook the Onion: Reduce heat to medium. Add the butter and sweet onion. Cook for 2–3 minutes, stirring frequently, until softened but not browned.
4. Add the Garlic: Add the garlic and red pepper flakes. Cook for about 30 seconds, stirring constantly, until fragrant.
5. Cook the Tomato Paste: Add the tomato paste and cook for about 1 minute, stirring constantly, until slightly darkened and beginning to caramelize.
6. Deglaze the Skillet: Add the white wine and scrape up the browned bits from the bottom of the skillet. Simmer until the wine has reduced and approximately 1 tablespoon remains.
7. Make the Cream Sauce: Add the chicken stock, heavy cream, and sun-dried tomatoes. Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until the sauce begins to thicken.
8. Add the Parmesan: Reduce heat to medium-low. Gradually stir in the Parmigiano-Reggiano until completely melted and the sauce is smooth. Keep the sauce at a gentle simmer; do not boil.
9. Add the Spinach: Stir in the baby spinach and cook for about 1 minute, just until wilted.
10. Finish the Shrimp: Return the shrimp and any accumulated juices to the skillet. Cook for 30–60 seconds, just until the shrimp are opaque and cooked through.
11. Finish the Sauce: Remove the skillet from the heat. Stir in the fresh basil and 1 teaspoon lemon juice. Taste and add additional lemon juice, kosher salt, or black pepper as needed.
12. Serve: Serve immediately with lemon wedges.

Cook’s Notes

• Sweet onion replaces shallot in this version. Mince it very finely so it softens completely and blends into the sauce.
• Do not fully cook the shrimp during the initial sear. They finish cooking when returned to the sauce.
• Use freshly grated Parmigiano-Reggiano rather than pre-grated Parmesan for the smoothest sauce.
• Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay work well for the wine.
• Add additional lemon juice gradually. It should brighten and balance the sauce without making it distinctly lemony.
• If the sauce becomes too thick, loosen it with a small amount of chicken stock or reserved pasta water.
• If serving with pasta, use reserved pasta water to adjust the sauce rather than increasing the chicken stock.
• Avoid overcrowding the skillet when searing the shrimp. Work in batches if necessary so the shrimp brown rather than steam.

Serving Suggestions

• Crusty Italian bread or garlic bread
• Linguine, fettuccine, or angel hair pasta
• Creamy polenta
• Steamed rice
• Mashed potatoes
• Green salad with a bright vinaigrette

Beverage Suggestions

• Sauvignon Blanc
• Pinot Grigio
• Unoaked Chardonnay
• Sparkling water with fresh lemon