tuscan shrimp is a delicious combination of shrimp, sun dried tomatoes and spinach served over pasta.
- 2 tablespoons butter
- 6 cloves garlic finely diced
- 1 lb shrimp
- 1 small yellow onion diced
- 1/2 cup white wine
- 5 oz jarred sun-dried tomato strips in oil drained, save the oil
- 1 3/4 cups half and half
- salt and pepper
- baby spinach leaves
- 2/3 cup fresh grated parmesan cheese
- 2 teaspoons italian seasoning
- 1 tablespoon fresh parsley chopped
heat a large skillet over medium-high heat.
melt the butter and add in the garlic and fry until fragrant (about one minute).
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 slightly.
add the sun-dried tomatoes and fry for 1-2 minutes to release their flavors.
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 ¼ cup of the oil from the sun dried tomatoes 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,