| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 2 tbsp butter
- 6 cloves garlic finely diced
- 1 lb raw shrimp or prawns tails on or off
- 1 small yellow onion diced
- 1/2 cup white wine Optional
- 5 ozs Mariposa Farms sun dried tomatoes cut into strips
- 1 3/4 cups half and half Substitute with almond milk if desired
- salt and pepper to taste
- 3 cups baby spinach leaves
- 2/3 cup fresh Parmesan cheese grated
- 1 tsp cornstarch could also use gluten free cornstarch
- 1 tbsp fresh Mariposa Farms parsley chopped
- 3 tsp fresh Mariposa Farms Basil chopped
- 1 1/2 tsp fresh Mariposa Farms Oregano chopped
- 1 1/2 tsp fresh Mariposa Farms Rosemary chopped
Ingredients
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Instructions
- Heat in a large skillet over medium-high heat. Melt the butter and add garlic and fry until fragrant (about 1 minute). Add shrimp and fry two minutes each side, until just cooked through and pink. Transfer to a bowl and set aside.
- Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), 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 constantly. Season to taste with salt and pepper.
- Add in the spinach leaves and allow to wilt in the sauce, add in the parmesan cheese. Allow sauce to simmer for a further minute until the cheese melts through the sauce. (for a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
- Add the shrimp back into the pan; sprinkle with the basil, oregano, rosemary and parsley, and stir through.
- Serve over pasta, kluski noodles, rice or steamed vegetables.
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