A simple jar of sun-dried tomatoes is used in two delicious ways for this healthy dinner recipe. The flavorful oil they're packed in is used to sauté the shrimp, and the tomatoes go into the cream sauce. This recipe is a variation on our popular Chicken Cutlets with Sun-Dried Tomato Cream Sauce recipe by Carolyn Malcoun.

EatingWell.com, July 2021


Credit: Jamie Vespa

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Sprinkle shrimp with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook, turning once, until pink and just cooked through, 1 to 2 minutes per side. Transfer to a plate.

  • Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the shrimp to the pan and turn to coat with the sauce. Serve the shrimp topped with the sauce and parsley.

Nutrition Facts

3 oz. shrimp & 1/4 cup sauce
271 calories; fat 14g; cholesterol 217mg; sodium 335mg; carbohydrates 9g; dietary fiber 2g; protein 25g; sugars 3g; niacin equivalents 1mg; saturated fat 7g; vitamin a iu 800IU; potassium 670mg.