Ingredients: |
Ingredients: 2 tbsp. salted butter
6 cloves garlic, finely diced
1 lb. shrimp, tails on or off
1 small yellow onion, diced
1/2 white wine (optional)
5 oz. jarred sun-dried tomato strips in oil, drained (reserve 1 tsp. of the jarred oil for cooking)
1¾ c. half-and-half
Salt and pepper to taste
3 c. baby spinach leaves, washed
2/3 c. fresh grated Parmesan cheese
1 tsp. cornstarch mixed with 1 tbsp. of water
2 tsp. dried Italian herbs
1 tbsp. fresh parsley
|
Directions: |
Directions:1. Heat a large skillet over medium-high heat. Melt the butter and add in the garlic. Sautê for 1 minute, until fragrant.
2. Add in the shrimp and sautê for 2 minutes on each side, until slightly cooked through and pink. Move to a bowl. Set aside.
3. Sautê the onion in the butter leftover in the skillet. Pour in the white wine and allow to reduce to half, scrape any bits off the bottom of the pan.
4. Add the sun-dried tomatoes and sautê for 1-2 minutes.
5. Reduce the heat to low-medium, add the half-and-half and bring to a low simmer, stirring occasionally. Season with salt and pepper, to your taste.
6. Add in the spinach leaves to wilt in the sauce, and add in the Parmesan cheese.
Allow the sauce to simmer until the cheese melts through the sauce. (For a thicker sauce, add the water and cornstarch mixture to the center of the pan, let simmer while stirring the mixture quickly until the sauce thickens.)
7. Add the shrimp back into the pan, add herbs and parsley to taste.
8. Serve over rice, pasta or steam vegetables and enjoy! |
This recipe for Creamy Tuscan Shrimp is from