Creamy Tuscan Shrimp & Bacon

Name: Creamy Tuscan Shrimp & Bacon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, Mediterranean, Italian
Ingredients: 2 slices thick-cut bacon, chopped; 1 tablespoon extra-virgin olive oil; 1½ pounds jumbo raw shrimp, peeled and deveined; Fine pink Himalayan salt and freshly; ground black pepper; 4 garlic cloves, finely chopped or grated; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; 1 teaspoon paprika; Crushed red pepper flakes; ½ cup sun-dried tomatoes packed in; olive oil, drained and chopped; ½ cup dry white wine, such as pinot grigio or Sauvignon Blanc; 1 cup full-fat coconut milk or heavy; cream; 3 cups baby spinach; ¼ cup grated Parmesan cheese; Tuice of 1 lemon; Fresh basil leaves, for garnish; Crusty bread or cooked pasta, for serving (Optional)

4 steps

Prep:10minCook:15min

Anything with garlic, butter, Parmesan, and basil has me ALL in. Usually I do chicken this way-a lot of restaurants will call it Tuscan chicken--because that's my family's go-to protein, but when I have guests in town visiting or I travel back to Ohio to see my more adventurous family, I make an effort to have fun and play around with seafood recipes. Fresh faces mean new palates to please, and that's always very exciting for me! Well, I swapped in shrimp for chicken, and the verdict? It's even more delicious. But the bacon is really the secret here. It adds a salty, savory, rich flavor that takes this dish to the next level. Serve it over pasta or polenta, or do as I do: scoop the sauce and shrimp up on toasted pieces of crusty ciabatta bread with a sprinkle of fresh basil on top. It's a simple 25-minute recipe that feels special enough to take you to the idyllic Tuscan countryside of your dreams. Yum.

Updated at: Thu, 17 Aug 2023 00:21:16 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories333 kcal (17%)

Total Fat20.9 g (30%)

Carbs7.8 g (3%)

Sugars3.5 g (4%)

Protein27.8 g (56%)

Sodium400.5 mg (20%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Place the bacon in a large skillet over medium heat. Cook until the bacon is crispy and the fat has rendered, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Step 2

Add the olive oil to the bacon fat in the skillet and heat over medium heat. Pat the shrimp dry. When l the oil is shimmering, add the shrimp and a pinch each of salt and pepper. Cook, flipping once, until the shrimp are pink and opaque, about 2 minutes per side. Add the garlic, rosemary, oregano, paprika, and a pinch of red pepper flakes. Continue cooking, stirring, until the garlic is fragrant, 1 to 2 minutes. Add the sun-dried tomatoes and cook until their oils release, about 1 minute.

Step 3

Pour in the wine, scraping up any browned bits from the bottom of the pan, and bring to a simmer. Cook until the liquid is reduced slightly, 2 to 3 minutes. Stir in the coconut milk, spinach, and Parmesan. Return to a simmer and cook until the spinach is wilted, 2 to 3 minutes more. Remove the skillet from the heat. Stir in the lemon juice. Sprinkle the bacon and basil over the top.

Step 4

Serve with crusty bread or your favorite cut of pasta.