In this Tuscan inspired recipe the shrimp are coated in a rich, creamy sauce with spinach, garlic, sun-dried tomatoes and parmesan. Serve over pasta, rice or steamed vegetables. A delicious dinner in 30 minutes. Cooking Club approved!!
Creamy Garlic Butter Tuscan Shrimp
Serves 4
2 tablespoons butter
6 cloves garlic, finely diced
1 pound shrimp, uncooked, deveined, tails on or off
1 small yellow onion, diced
1/2 cup white wine (optional, use chicken stock)
5 oz jarred sun-dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
1 3/4 cups half and half
Salt and pepper, to taste
3 cups baby spinach leaves
2/3 cup fresh grated Parmesan cheese
2 teaspoons basil, chopped
1 tablespoon fresh parsley, chopped
1 lb pasta (I like Bucatini, it’s larger shape with a hollow center…grabs that yum sauce).
Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun-dried tomatoes and fry for 1-2 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 your taste.
Add in 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 shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.
Serve over pasta, rice or steamed vegetables.
If serving with pasta: add in pasta cooked al dente along with 1/4 cup to 1 cup (or more as needed to your desired consistency) of reserved pasta water into the pan of shrimp once they are cooked. Gently mix through the sauce until combined. Serve immediately.
Adapted from: Cafe Delites
