Garlic Butter Tuscan Shrimp

By S. Danford

Ingredients

• 2 T butter
• 6 cloves garlic, finely diced
• 1 lb shrimp, tails on or off
• 1 small onion, diced
• 1/2 cup white wine (optional)
• 5 oz jar sun dried tomato strips in oil, drained
• 1 3/4 cups half and half
• 3 cups baby spinach leaves
• 2/3 cup grated Parmesan cheese
• 1 t cornstarch mixed with 1 T water (optional)
• 2 t dried Italian herbs
• 1 T fresh parsley, chopped
• salt and pepper to taste

Preparation

Step 1

Heat a large skillet over medium-high heat
Melt the butter and add in the garlic and fry until fragrant, about 1 minute.
Add the shrimp and fry 2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
Fry the onion in the remaining butter in the skillet.
Pour in the white wine, if using, and allow to reduce slightly.
Add the sun-dried tomatoes and fry for 1 to 2 minutes to release their flavors. Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer while stirring occasionally.
Season with salt and pepper to taste.
Add the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese.
Allow sauce to simmer for a further minute until cheese melts through the sauce.
For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
Add the shrimp back into the pan
Sprinkle with the herbs and parsley, and stir through

Serve over pasta, rice, or steamed vegetables.