- 1 Lb Shrimp
- 2 Tbsp Butter
- 6 Cloves Garlic (minced)
- 1 Onion (diced)
- 1/2 cup white wine
- 5 oz sun dried tomatoes
- 1 3/4 cup cream (10%)
- 3 cups Baby spinach (chopped)
- 2/3 cup Parmesan cheese (grated)
- to taste Salt and pepper
- 1 Tbsp Cornstarch with 1 Tbsp cold water (mixed)
- 1 Tbsp Italian seasoning
- Parsley (for garnish)
In large skillet, melt butter and garlic. Saute for 1 minute over medium high heat. Add shrimp amd continue cooking until pink. Transfer to bowl and set aside.
Now add onion to the skillet, and saute until tender. Add wine and tomatoes. Cook for 2 minutes. Reduce heat to medium-low, add cream and bring to a gentle simmer. Season with salt & pepper
Add the spinach leaves and allow to wilt in the sauce, add in Parmesan cheese, and Italian seasoning. Allow sauce to simmer for 2 minutes or until cheese melts through the sauce. Add the cornstarch mixture and continue to simmer will stirring until sauce thickens.
Add shrimp back into skillet, stir together. Put generous amount on your favorite pasta. Garnish with parsley.
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