CREAMY GARLIC BUTTER TUSCAN SHRIMP

By gammy

PREP TIME 15 MINUTES
TOTAL TIME 35 MINUTES
CREAMY GARLIC BUTTER TUSCAN SHRIMP CAN BE SERVED OVER PASTA, RICE OR STEAMED VEGETABLES

Ingredients

• 2 TABLESPOONS BUTTER
• 6 CLOVES GARLIC, FINELY DICED
• 1 POUND SHRIMP, TAILS OFF
• 1 SMALL YELLOW ONION, DICED
• 1/2 CUP WHITE WINE, OPTIONAL
• 5 OUNCES JARRED SUN-DRIED TOMATO STRIPS IN OIL, DRAINED
• 1-3/4 CUPS HALF AND HALF
• SALT AND PEPPER TO TASTE
• 3 CUPS BABY SPINACH LEAVES
• 2/3 CUPS PARMESAN CHEESE, FRESHLY GRATED
• 1 TEASPOON CORNSTARCH MIXED WITH 1 TABLESPOON OF WATER, OPTIONAL
• 2 TEASPOOS DRIED ITALIAN HERBS
• 1 TABLESPOON FRESH PARSLEY, CHOPPED

Preparation

Step 1

HEAT A LARGE SKILLET OVER MEDIUM-HIGH HEAT. MELT THE BUTTER AND ADD IN THE GARLIC AND SAUTE UNTIL FRAGRANT, ABOUT 1 MINUTE. ADD THE SHRIMP AND COOK ABOUT 2 MINUTES ON EACH SIDE UNTIL JUST COOKED THROUGH AND PINK. TRANSFER TO BOWL; SET ASIDE.
SAUTE ONION IN THE REMAINING BUTTER IN SKILLET. POUR IN THE WHITE WINE AND REDUCE SLIGHTLY. ADD THE SUN-DRIED TO TOMATOES AND SAUTE 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, 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 WTIH THE HERBS AND PARSLEY AND STIR THROUGH.
SERVE OVER PASTA, RICE OR STEAMED VEGETABLES.