Garlic Butter Shrimp (Print Version)
# Ingredients:
01 -
1 pound uncooked shrimp.
02 -
3 cups baby spinach leaves.
03 -
1 small onion, chopped up.
04 -
6 minced garlic cloves.
05 -
1/2 cup of dry white wine.
06 -
2 tablespoons butter, split.
07 -
1 tablespoon olive oil (your choice of type).
08 -
5 ounces drained sun-dried tomatoes in oil.
09 -
1 3/4 cups of half-and-half cream.
10 -
2 teaspoons dried Italian seasonings.
11 -
2/3 cup grated fresh parmesan.
12 -
1 tablespoon chopped fresh parsley.
13 -
1 teaspoon cornstarch blended with water.
# Instructions:
01 -
Melt the butter and heat oil on medium-high. Flip the shrimp once, cooking 2 minutes on each side until they’re pink.
02 -
Start with the onion—cook until it softens. Toss in the garlic and stir for 60 seconds. Add wine (optional) and let it cook down a bit.
03 -
Pour in the cream after the wine. Add the sun-dried tomatoes, some salt, and a little pepper. Keep it on a low simmer.
04 -
Toss in spinach and parmesan cheese. Mix in the cornstarch if you want it thicker. Return the shrimp to the pan.
# Notes:
01 -
For best results, mix some pasta cooking water into the sauce, then serve everything together.
02 -
If you prefer lighter options, replace half-and-half with a mix of milk and light cream.