food to glow

This creamy shrimp skillet is packed with nutrient-rich chard and tomatoes – and loads of extra flavor from tangy crème fraîche and savory pecorino cheese. Do yourself a favor and whip up this satisfying one-pan recipe for dinner tonight. 

Don’t you just love a one-pan dinner? Even if time isn’t an issue, washing up a single skillet or pan is pretty appealing. And this dinner recipe is not only one-pan it is quick, too. Twenty minutes kind of quick. Are you in?

You may have noticed a considerable uptick in the number of lower carbohydrate recipes of late. If you’ve read any of my recent posts, I explain why this is. Pain relief mainly. But that being said, I am not wishing to be a low-carb website. So, with that in mind, this recipe can totally be paired with pasta. In fact, I insist. But, it is quite a meal without any additions. If you wish to eat it sans added carbs, this will make two good servings. If pasta is in the mix, it will serve three very heartily.

What’s in this creamy shrimp skillet dish?

What you see in the skillet is tangle of lush fresh greens, tomatoes (two types!) and juicy pink prawns, all in a gently nutmeggy sauce of crème fraiche and salty pecorino cheese. And it comes together so quickly that the pasta will possibly take longer than will the saucy prawns. Whip this up on a sultry evening, when standing in the kitchen would feel more punishment than pleasure. Let the dish cool slightly, the whisps of steam wafting through an open door, and enjoy with chilled rosé, or a big bottle of chilled sparkling water (we like Pellegrino).

What you need:

Large shrimp (or prawns in the UK; shrimp here are tiny) – use fresh or defrosted frozen ones, peeled and deveined

Chard or spinach – chard takes a little longer to cook, but only marginally so. I grow it nearly year-round, so this is usually what I will use. Kale might be too assertive here.

Tomatoes – both fresh and sun-dried in oil. If you can get smoked tomatoes, please use them. These are utterly heavenly in this dish.

Shallots – just two French shallots, or half of a mild medium-sized onion

Garlic

Extra virgin olive oil

Crème fraîche – or good quality thick sour cream. These are not strictly interchangeable. The French product is thicker and richer, and isn’t prone to splitting in sauces. But it is not always easy to get outwith Europe and the UK.

Pecorino romano or parmesan cheese – my preference in dishes is nearly always for the saltier, sharper and tangier notes of a good pecorino romano. But both are very good and add requisite umami. This piece on US site epicurious, however, would vote parm all the way. I disagree! Certainly for the amount that I ask you to use.

Nutmeg – freshly grated please

Parsley or basil – fresh please

Lemon – I always add lemon to balance a rich dish like this. But taste it first before adding, as you might not want it.

But Kellie, what about us vegetarians and vegans?

Although the prawns and the creamy sauce are the stars here, other options will be good too. Use pan-fried tofu, tempeh or slices of portabello or field mushrooms in place of the prawns. For the creamy stuff, use your favorite non-dairy crème fraîche (Oatley makes a decent one) and vegan or vegetarian hard cheese. Or skip the latter and use 2 tablespoons of nutritional yeast flakes, or perhaps some seaweed flakes. I hope these options appeal. But let me know if you think of something better!

How to make this creamy shrimp skillet

Saute the prawns until just pink, and then set aside.

Saute the shallots and garlic, then add in the chard or spinach and cook until wilted.

Add the crème fraiche or sour cream, cheese and nutmeg, letting it all gently bubble up.

Tip in the tomatoes followed by the cooked prawns, herbs and lemon. Season to taste and serve as is, or with cooked pasta (angel’s hair for preference) or good bread.

That’s it!

Oh! If you are fancying a deliciously savory vegetarian pasta dish, why not try one of these dinner recipes on Food To Glow?

Creamy Roasted Cauliflower Alfredo

Caprese Gnocchi with Burrata and White Beans

Cheesy Broccoli Gnocchi

Lemony Courgette and Fine Bean Tagliatelle (an old recipe, but one I really love in summer)

Mediterranean Sauteed Artichoke Pasta with ‘Poor Man’s Parmesan” (another old one but super if you have fresh artichokes in the garden or at the market)

Or, one of these seafood dishes?

Lemony Crab and Courgette Pasta

Summer Fish and Vegetable Pie

Sri Lankan-style Fish Curry (using frozen fish!) with Green Rice

and of course loads more of both in my Index.