Creamy Tuscan Shrimp with Cauliflower Rice

Ingredients

• about 450 g Shrimp, peeled and deveined
• 4 cups Cauliflower rice
• 1 cup Heavy cream
• 1/2 cup Sun-dried tomatoes, oil-packed, drained
• about 142 g Spinach, fresh
• 3 cloves Garlic, minced
• 2 tablespoons Olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium heat (176.7°C/175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 3 cloves of minced garlic to the skillet and cook for 1 minute, until you can smell its fragrance.
3. 3Add the about 450 g of shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, until the shrimp turn pink and opaque. The internal temperature should reach 63°C. Remove the shrimp from the skillet and set them aside on a plate.
4. 4Add the 1/2 cup of sun-dried tomatoes and 1 teaspoon of Italian seasoning to the same skillet. Cook for 1 minute, stirring them around.
5. 5Pour in the 1 cup of heavy cream and bring the mixture to a gentle simmer over medium heat. Let it cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.
6. 6Add the about 142 g of fresh spinach to the skillet. Stir it into the sauce and cook for 1-2 minutes, until the spinach has wilted down.
7. 7Return the cooked about 450 g of shrimp to the skillet. Stir everything together to coat the shrimp in the creamy sauce.
8. 8Season the mixture with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir to combine.
9. 9Serve the creamy Tuscan shrimp mixture over the 4 cups of cauliflower rice.

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