Shrimp with Sundried tomato Cream Sauce

Ingredients

  • 1/2 pound medium shrimp, peeled and deveined
  • ¼ + 1/8 tsp salt, divided
  • ¼ tsp pepper, divided
  • 1 tbsp extra virgin oil
  • 2 tbsp unsalted butter
  • ½ cup finely chopped onion
  • 3 medium garlic cloves, finely chopped
  • ½ tsp red pepper flakes
  • ½ cup heavy cream
  • ½ cup chicken stock
  • 2 tsp drained oil-packed-sun -dried tomatoes
  • ½ tsp Italian seasoning
  • 1 handful baby spinach
  • ¼ cup grated parmesan cheese

Cooking Process

1. Toss shrimp with 1/8 teaspoon salt, and 1/8 teaspoon pepper powder.
2. Add olive oil into a 9 inch skillet and heat over medium-high heat.
3. Place shrimp in a single layer, cook for one minute (without disturbing) then turn over and cook for an additional 30 seconds or until cooked.
4. Transfer shrimp onto a plate .
5. Place pan back on medium heat, add butter and let it melt. Add onion, garlic and red pepper flakes.
6. Cook for about 2 minutes, stirring often until translucent.
7. Add heavy cream, chicken stock, the sun-dried tomatoes , italian seasoning, remaining salt and pepper.
8. Cook until sauce has thickened to your liking , about 30 seconds to 1 minute. ( you will need a thicker sauce if serving over pasta)
9. Add spinach, parmesan and shrimp. Cook for a few seconds until spinach is wilted.
10. Serve with crusty bread to mop up all the sauce or serve over cooked fettuccini.

Shrimp with Sundried tomato Cream Sauce
Bon Apetite!

 

Shrimp with Sundried tomato Cream Sauce