Tuscan Garlic Butter Shrimp

Tuscan Garlic Butter Shrimp coated in a light and creamy garlic parmesan sauce filled with sun dried tomatoes and spinach! Packed with incredible flavors! Guaranteed to impress!

Ingredients:
2 T salted butter
6 cloves garlic, finely diced
1 pound shrimp or prawns, tails on or off
1 yellow onion small, diced
½ cup white wine, optional
5 oz sun dried tomato strips, in oil, drained, reserve 1 t of the jarred oil for cooking
1¾ cups half and half
salt and pepper to taste
3 cups baby spinach leaves, washed
⅔ cup parmesan cheese, shredded
1 t cornstarch mixed with 1 tablespoons of water – optional
2 t dried Italian seasoning
1 T fresh parsley, chopped

Instructions:
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. (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 veg.

Notes
If serving with pasta: add in pasta cooked al dente along with ¼ cup of reserved pasta water into the pan of shrimp once they are cooked. Gently mix through the sauce until combined. Serve immediately.

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