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
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.
Oh! If you are fancying a deliciously savory vegetarian pasta dish, why not try one of these dinner recipes on Food To Glow?
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?
and of course loads more of both in my Index.
Creamy Shrimp Skillet with Tomato and Greens
Packed with chard and tomatoes, this one-pan creamy shrimp skillet dinner recipe is on the table in under 20 minutes.
- 2 tbsp extra virgin olive oil
- 300 g large prawns/shrimp shelled and deveined weight
- 3 cloves garlic peeled and minced
- 2 shallots peeled and thinly sliced
- 100 g young chard or spinach washed
- 150 g crème fraîche or thick sour cream
- 50 g pecorino cheese freshly grated; or use parmesan
- ¼ tsp grated nutmeg
- 2 medium tomatoes
- 3 sun-dried tomatoes in oil smoked if possible
- 1 tsp fresh lemon juice or to taste
- 2 tbsp chopped parsley or basil
Heat 1 tablespoon of oil in a wide skillet over a medium flame. Add the prepared prawns/shrimp and cook until just pink. Spoon them onto a dish and cover.
Heat the remaining oil in the skillet, adding the garlic and shallots. Sauté for three minutes, stirring occasionally. Add the chard or spinach and cook until wilted down. Bring up the heat to drive off some of the liquid - about one minute.
Lower the heat to medium-low and add the crème fraîche, cheese and nutmeg, and stir. Once the sauce is bubbling at the edges tip in the fresh tomatoes and sun-dried tomatoes, letting them heat through.
Once the sauce is hot add the cooked prawns, herbs and lemon juice. Stir, seasoning with a little salt and pepper if you wish. Eat immediately.
Use either fresh prawns/shrimp or frozen, defrosting the latter before cooking. Frozen are almost always cheaper. Although the large prawns are best here, do use medium prawns, or even scallops, if these are easier for you to get.
Serving suggestion: pair with angel hair pasta, linguine, low-carb shiritaki noodles or cauliflower rice. Or why not a combination of zucchini noodles and pasta?
Vegan and vegetarian options: in place of the prawns, use sauteed tofu, tempeh or portabello mushrooms. For the creamy element, use your favourite vegan crème fraîche and vegan hard Italian-style cheese. Or use nutritional yeast instead of cheese.