Tuscan Shrimp

tuscan shrimp
tuscan shrimp 1

Oh my goodness, oh my goodness! I'm not sure what to say except YUMMY!  Years ago I thought I was being super inventive by combining spinach & sun dried tomatoes.  Little did I know then that the Italians do it all the time but that is neither here nor there.  It doesn't matter who first combined these two flavors, they are delicious together.  

This dish truly takes me back to a recent vacation & sweet summer days spent in Italy with my family.  True Italian dishes are always simple & full of fresh flavor.  

Tuscan Shrimp


 1-1/2 pounds shrimp, peeled & deveined

5 ounce jar {organic} sun-dried tomatoes in oil, chopped

1 yellow onion, chopped

6 cloves garlic, minced

1 regular size bag baby spinach leaves 

1 cup light coconut milk

1/2 cup white wine

1 tablespoon + 1 teaspoon italian seasoning

1 tablespoon arrowroot flour

1 teaspoon salt

fresh basil for garnish


pat the shrimp dry & then toss together with 1 tablespoon italian seasoning & 1 teaspoon salt & set aside.

drain the oil off of the sun-dried tomatoes & reserve oil.

pour the reserved oil in a large sauté pan & heat over medium-high.  sauté the shrimp, stirring to cook evenly for about 4-5 minutes.  remove shrimp to a plate.

place onion into pan & cook until golden brown.  add in garlic & cook for another minute or so.  sprinkle 1 teaspoon italian seasoning & arrowroot flour over onion & garlic, stir just until you no longer see any white of the flour.  

pour wine over onion, stir & immediately reduce heat to simmer. 

pour coconut milk into pan, stir to combine, then add in spinach leaves.  turn the heat up to medium & stir continuously until the spinach is wilted then add in the chopped tomatoes & shrimp. cook over low for about 2 more minutes, just to heat through.

garnish with fresh basil & serve over spaghetti squash if desired.

Love, Cara