Description

Serve family or guests a shrimp dinner that is quick and easy to prepare but will look like you ordered it from a restaurant or hired a personal chef. The shrimp is made in a light, creamy sauce with baby spinach, sun-dried tomatoes, garlic and onion. Ser

Ingredients

• 2 T. salted butter
• 6 cloves garlic, finely diced
• 1 lb. shrimp or prawns, tails on or off
• 1 small yellow onion, diced
• 1/2 c. white wine, optional (a light Chardonnay or Pinot Gris , for a sweeter wine, try a Riesling or a Sparkling Moscato)
• 5 oz. jarred sun-dried tomato strips in oil, drained (reserve 1 t. jarred oil for cooking)
• 1 3/4 c. Half and Half
• salt and pepper, to taste
• 3 c. baby spinach, washed
• 2/3 c. freshly grated Parmesan cheese
• 1 t. cornstarch mixed with 1 T. water, optional
• 2 t. dried Italian herbs
• 1 T. fresh parsley, chopped

Steps

1. Heat a large skillet over medium-high heat; melt butter; add garlic; fry until fragrant, about 1 minute. Add shrimp; fry 2 minutes per side, until just cooked through and pink. Transfer to a bowl; set aside.
2. Saute onion in the butter remaining in the skillet; pour in white wine; allow to reduce to half, while scraping any bits off of the bottom of the skillet. Add sun-dried tomatoes; cook for 1-2 minutes to release their flavors.
3. Reduce heat to low-medium heat; add the Half and Half; bring to a gentle simmer, while stirring occasionally. Season with salt and pepper, to taste. Add spinach leaves; allow to wilt in the sauce; add in the Parmesan cheese. Allow sauce to simmer for a minute until cheese melts in the sauce. For a thicker sauce, add the milk/cornstarch mixture to the center of the skillet; continue to simmer while quickly stirring the mixture through until the sauce thickens. Add the shrimp back into the skillet; sprinkle with the Italian herbs and parsley; stir.