- 4
- 20 mins
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 lb.shrimp, peeled, deveined, and tails removed
- Nature's Seasons
- 3 tbsp. butter
- 3 cloves garlic, minced
- 3/4 cup sliced roasted red peppers
- 2 organic baby spinach
- 3/4 cup heavy cream
- 1/3 cup Parmesan cheese
- 1/4 cup fresh basil, thinly sliced
- Linguini or rice
Preparation
Step 1
1-In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. Remove from skillet and set aside.
2-Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute.
3-Add red peppers and season with salt and pepper. Then add spinach and cook until spinach is beginning to wilt.
4-Stir in heavy cream, parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
5-Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, garnish with more herbs and squeeze lemon on top before serving.
6-Serve over cooked linguini or rice