Ingredients
1tbspunsalted butter
6garlic cloves,minced
1lbshrimp,tails on or off
1tbspolive oil
1small brown shallot
½cupdry white wine
1½cupsreduced fat cream
Salt and pepper,to taste
3cupsbaby spinach
½cupParmesan cheese,fresh grated
1tspcornstarch,mixed with 1 tbsp of water
4tbspparsley,fresh chopped
2tbspfresh lemon juice,adjust to tastes
4tbspcapers,rinsed and drained
Lemon slices,to serve
fresh parsley,chopped, extra, to garnish
Preparation
Heat a large skillet over medium-high heat.
Melt the butter, then add in the garlic and fry for 1 minute until fragrant.
Add in the shrimp, then fry 2 minutes on each side, until just cooked through and pink. Transfer to a bowl, then set aside.
Fry the onion in the butter remaining in the skillet.
Pour in the white wine, and allow to reduce to half, while scraping any bits off of the bottom of the pan.
Reduce the heat to low-medium heat, then add the cream and bring to a gentle simmer, while stirring occasionally.
Season with salt and pepper to taste.
Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese.
Let the sauce gently simmer for a further 1 minute or so until the 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 along with the lemon juice, capers and parsley, then stir through.
Take off the heat, serve with lemon slices and extra parsley to garnish.
Serve over pasta, rice or steamed vegetables, and enjoy!
