Ingredients:
4 tbsp. butter divided into 2
6 cloves of garlic, finely chopped
5 oz. jar of sun-dried tomatoes, or fresh
1 ½ pounds of large shrimp, cleaned and deveined
1 small diced onion
½ cup of white wine
1 ¾ cup of half & half
4 cups of baby spinach
2/3 cup of Parmesan cheese (use a good one)
1 tbsp. of fresh or dried Italian herbs
1 tbsp. fresh parsley, finely chopped
Salt and pepper to taste
Instructions:
Heat a large skillet over medium-high heat. Melt the butter, add the garlic, and heat for about one minute.
Add the shrimp and sauté for 2 minutes on each side, until cooked through and pink. Transfer to a plate and set aside.
Sauté the onion in the butter remaining in the skillet.
Pour in the white wine and allow it to reduce slightly. Add the sun-dried tomatoes and cook for 1-2 minutes.
Reduce the heat to medium-low and add the half & half. Bring to a simmer while stirring occasionally. Add salt and pepper to taste.
Add the spinach leaves and let them wilt in the sauce.
Add in the parmesan cheese. Allow the sauce to simmer for another minute, until the cheese melts into it.
Add the shrimp back into the skillet with the herbs and parsley; stir into the sauce.
Serve over pasta, rice, or steamed vegetables.