30-Minute Creamy Marry Me Shrimp with Spinach
The Marry Me craze is here to stay and I, for one, am grateful! This is my version of Marry Me Shrimp which features those same base flavors (sun-dried tomatoes, basil, garlic, and a cream sauce), however mine is lightened up with canned coconut milk. Don't worry, it's plenty creamy from the addition of mascarpone and Parmesan (and naturally gluten-free!). Enjoy over rice, mashed potatoes, or with crusty bread!
Servings: 4 servings
Calories: 672kcal
Video
Equipment
Ingredients
- 1 lb(16oz) large shrimp, peeled and deveined
- 1½ tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil
- 2 Tbsp unsalted butter
- 1 medium shallot, finely chopped
- ½ cup fresh basil, finely chopped, plus additional leaves for serving
- ⅓ cup sun-dried tomatoes, roughly chopped or julienned
- 3 cloves garlic, finely chopped
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes
- 1 Tbsp tomato paste
- ½ cup seafood stock
- 1 (13.5oz) can coconut milk
- ¼ cup mascarpone cheese
- ¼ cup Parmesan, grated
- 2 cups baby spinach
- ½ medium lemon, juiced
- 2 Tbsp capers, drained
- Flaky sea salt
Instructions
- Season the shrimp. Pat the shrimp dry with paper towels, then season on all sides with 1 tsp Kosher salt and ¼ tsp black pepper.
- Pan sear the shrimp. Heat 2 Tbsp neutral oil in a large skillet over medium-high heat. When hot, add shrimp and cook for 2 minutes on the first side, or until the shrimp turns opaque. Flip, then cook on the second side for another 1-2 minutes, or until pink on both sides. Transfer to a plate.
- Cook the shallot. To the same pan, melt 2 Tbsp unsalted butter, then add chopped shallot and season with ½ tsp Kosher salt. Cook, stirring occasionally, until translucent, about 3-5 minutes. Add ½ cup chopped fresh basil, ⅓ cup chopped sun-dried tomatoes, 3 cloves of garlic, ½ tsp dried oregano, and ¼ tsp crushed red pepper flakes. Cook for 1-2 minutes, until very fragrant.
- Make the sauce. Stir in 1 Tbsp tomato paste, breaking up with a spatula until dissolved, then pour in ½ cup seafood stock. Use a spatula to scrape up any browned bits off the bottom of the pan. Cook for 1-2 minutes, allowing the stock to reduce by about half, then pour in 1 can of coconut milk. Bring to a boil, then reduce the temperature to a simmer. Stir in ¼ cup mascarpone cheese and ¼ cup grated Parmesan, then add 2 cups fresh spinach. Squeeze half a lemon right on top, then stir well. Taste and adjust seasoning as needed.
- Finish, then serve! Return the shrimp to the pan. Garnish with additional fresh basil and capers, then serve immediately with a pinch of flaky sea salt!
Notes
- Recommended for serving: rice, potatoes, pasta, vegetables and/or salad.
- To make-ahead: You can prepare the sauce ahead of time and store it in a container in the refrigerator for up to 2 days. Cook the shrimp fresh when ready to serve.
- Leftovers and storage: Remember that seafood has a shorter shelf life than poultry or meat. Allow leftovers to cool completely, then store in an airtight container in a fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or even water to loosen it. The sauce may break during reheating. Just give it a good stir in a saucepan on a stovetop until it comes back together.
- Do not freeze: This is definitely best enjoyed fresh. Cream sauces really don't do well when they're frozen and even though the marry me sauce is made with coconut milk, it can become a little grainy as it thaws.
Nutrition
Calories: 672kcal | Carbohydrates: 10g | Protein: 8g | Fat: 70g | Saturated Fat: 31g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 1274mg | Potassium: 570mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2059IU | Vitamin C: 24mg | Calcium: 160mg | Iron: 5mg
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