Creamy Tuscan Shrimp with Sun-Dried Tomatoes

Ingredients

• 1.5 lbs jumbo shrimp, peeled and deveined
• 1 cup heavy cream
• 1/2 cup chicken or seafood broth
• 1/2 cup freshly grated parmesan
• 1/3 cup sun-dried tomatoes in oil, drained and chopped
• 3 cups fresh baby spinach
• 5 cloves garlic, minced
• 1/4 cup dry white wine
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. 1

   Pat shrimp dry, season with salt, pepper, and a pinch of Italian seasoning.

2. 2

   Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 1-2 minutes per side until pink. Remove to a plate and set aside.

3. 3

   Add remaining butter to the skillet. Sauté garlic over medium heat for 30 seconds until fragrant. Add sun-dried tomatoes and cook for 1 minute.

4. 4

   Pour in the white wine and scrape up any bits. Simmer for 2 minutes.

5. 5

   Add broth and heavy cream, stir in remaining Italian seasoning and red pepper flakes. Bring to a simmer and cook for 4-5 minutes until the sauce coats the back of a spoon.

6. 6

   Stir in parmesan until melted and smooth. Add spinach and stir until wilted, about 1 minute.

7. 7

   Return shrimp to the skillet and toss to coat in the sauce. Heat for 1 minute. Garnish with fresh basil and serve over pasta or with crusty bread.