The
Daily
Fix
Rest
Creamy Tuscan Shrimp
Research Manipulation
Rest day
Shrimp simmered in a creamy Parmesan sauce with sun-dried tomatoes and spinach, finished with a drizzle of olive oil for a rich Tuscan-inspired dish
Part 6: Placebos – the (not) nothing pill
Enjoy the recovery time, or make-up anything you missed from last week.
Ingredients
1 Tbsp butter
2 cloves garlic, minced
1 lb raw shrimp (peeled and deveined)
½ small onion, finely chopped
½ cup sun-dried tomatoes (packed in oil), drained and chopped
1½ cups baby spinach, packed
1 cup heavy cream
½ cup grated Parmesan cheese
½ tsp coarse sea salt
½ tsp cracked black pepper
¼ tsp red pepper flakes (optional)
1 Tbsp extra virgin olive oil (for finishing)
Macronutrients
Protein: 123g
Fat: 141g
Carbs: 30g
Preparation
In a large skillet, melt the butter (1 Tbsp) over medium heat. Add the garlic (2 cloves) and sauté for 30 seconds until fragrant.
Add the shrimp (1 lb) in a single layer and cook for about 2 minutes per side, or until just opaque and pink. Remove the shrimp from the skillet and set aside.
In the same skillet, add the chopped onion (½ small) and cook for 3–4 minutes until softened. Stir in the sun-dried tomatoes (½ cup) and cook for 1–2 minutes to release flavor.
Pour in the heavy cream (1 cup) and bring to a gentle simmer. Stir in the Parmesan cheese (½ cup) and let the sauce thicken slightly, about 3–4 minutes. Season with sea salt (½ tsp), black pepper (½ tsp), and red pepper flakes (¼ tsp, if using).
Add the baby spinach (1½ cups) and stir until wilted, then return the cooked shrimp to the pan. Cook for 1–2 more minutes to warm through.
Plate the creamy Tuscan shrimp and finish each serving with a drizzle of extra virgin olive oil (1 Tbsp total, divided).
As everyone knows, a placebo is an inactive ‘sugar’ pill. Except when it isn’t. Which is almost always.
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