Creamy Shrimp & Sun-Dried Tomatoes
Ingredients
- 16 large raw shrimp peeled and deveined
- ½ tsp dry Italian seasonings
- 2 tsp butter
- 1 tsp olive oil
- ½ cup onion diced
- 2 cloves garlic- minced
- 1 Tbsp flour
- ¼ cup low sodium chicken stock
- 2 Tbsp sun-dried tomatoes chopped
- ⅔ cup half & half
- salt and black pepper to taste
- ¼ cup parmesan cheese freshly grated
- 1 large handful baby spinach
- 2 serving of pasta
Instructions
- Pat dry your shrimp with paper towels. Season with the Italian seasonings.
- In a large skillet over medium-high heat, melt the butter and olive oil. Once pan is hot, add in the seasoned shrimp and cook for 1-2 minutes on each side. Transfer to a plate and set aside.
- To the same pan, add in the onion and sauté on medium heat for 3-4 minutes. If you need some oil in the pan, add in a drizzle. Next stir in the garlic for 30 seconds. Sprinkle in the flour and stir to incorporate.
- Stir in the chicken stock and sun-dried tomatoes and allow to cook for a few minutes. Add in the half & half, salt, pepper, and parmesan and stir. Bring to a simmer and stir for a few minutes to thicken the sauce. Add in the baby spinach and shrimp. Stir for a few minutes to heat the shrimp and wilt the spinach.
- Serve immediately over pasta.