Ingredients
2tbspsalted butter
6clovesgarlic,finely diced
1lbshrimp
1smallyellow onion,diced
½cupwhite wine,optional
5ozjarred sun dried tomato strips in oil,king
1¾cupshalf and half
salt and pepper,to taste
3cupsbaby spinach leaves,washed
⅔cupfresh grated Parmesan cheese
1tspcornstarch
2tspdried Italian herbs
1tbspfresh parsley,chopped
Preparation
Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant.
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, 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 to 2 minutes to release their flavours.
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.
