Try this delicious and easy-to-make creamy garlic butter Tuscan shrimp recipe, packed with incredible flavors! It’s perfect for a quick weeknight meal and can be served with rice, steamed veggies, or even pasta. Just add the cooked pasta along with 1/4 cup of pasta water to the pan with the shrimp and toss gently as it cooks.

Ingredients:

• 1 lb (500 grams) shrimp (tails on or off)
• 6 cloves garlic, finely diced
• 2 tbsp salted butter
• 1 small yellow onion, diced
• 5 ounces (150 g) jarred sun-dried tomato strips in oil, drained (reserve 1 tsp of the jarred oil for cooking)
• 1/2 cup white wine (optional)
• 1 3/4 cup half and half
• 3 cups baby spinach leaves, washed
• 2/3 cup fresh grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 2 tsp dried Italian herbs
• Salt and pepper, to taste
• 1 tsp cornstarch (cornflour) mixed with 1 tablespoon of water (optional)

Instructions:

1. Melt butter in a large skillet over medium-high heat. Add garlic and cook for about a minute until aromatic. Add shrimp and cook for another 2 minutes per side or until just cooked through and pink. Transfer the cooked shrimp and garlic to a bowl and set aside.
2. In the same skillet, cook the onion in the remaining butter. Add the white wine (optional) and cook until reduced by half, scraping the bits off the bottom of the pan. Then, add the sun-dried tomatoes and continue to cook for 1 to 2 minutes more.
3. Adjust the heat to low-medium before adding the half-and-half. Bring everything to a gentle simmer, stirring often. Season with salt and pepper to taste.
4. Add the spinach leaves to the skillet and let them wilt in the sauce. Next, add the Parmesan cheese. Let the sauce simmer for a minute more or until the cheese has melted. If you want a thicker sauce, add the milk/cornstarch mixture to the middle of the pan and simmer while stirring quickly until the sauce has thickened.
5. Return the shrimp to the pan and stir in the herbs and parsley.
6. Serve the creamy garlic butter Tuscan shrimp right away over rice, pasta, or steamed veggies. Enjoy!

Notes:

• You can substitute half-and-half with half light cream and half 2% milk or with light cream or heavy cream. You can even substitute it with almond milk.
• If you want to serve this with pasta, add the cooked pasta along with 1/4 cup of the reserved pasta water to the pan with the shrimp. Mix gently as it cooks. Serve right away.

Source: misscooker.com