Ingredients:

1 tablespoon olive oil

1 pound large shrimp, peeled and deveined

Salt and pepper, to taste

2 cloves garlic, minced

1 onion, chopped

1 red bell pepper, diced

1 can (14 oz) diced tomatoes

1 cup coconut milk or heavy cream

1 teaspoon dried basil

1 teaspoon dried oregano

2 cups cooked rice

Fresh spinach leaves (a handful)

Fresh parsley, chopped (for garnish)

Instructions:

Cook Shrimp:

Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add to the skillet. Cook until shrimp are pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.

Sauté Vegetables:

In the same skillet, add more oil if needed, then add garlic, onion, and red bell pepper. Sauté until the onions are translucent and peppers are slightly soft, about 5 minutes.

Make the Sauce:

Stir in the diced tomatoes with their juice, basil, and oregano. Bring to a simmer and let cook for about 10 minutes, allowing the flavors to blend.

Add Cream:

Pour in coconut milk or heavy cream, stirring to combine. Bring the sauce back to a gentle simmer, then add the cooked rice and fresh spinach. Stir until the spinach wilts and the rice is heated through.

Combine Shrimp:

Return the cooked shrimp to the skillet, stirring into the sauce. Cook for an additional 2-3 minutes to ensure everything is hot.

Serve:

Season with additional salt and pepper if needed. Garnish with fresh chopped parsley