Creamy Florentine Shrimp


2 tablespoons butter

6 cloves garlic, finely chopped

1 pound shrimp

1 small yellow onion, chopped

1/2 cup dry white wine

5 ounces jarred sun dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)

1 3/4 cups half and half

Salt and pepper, to taste

3 cups baby spinach leaves, washed

2/3 cup fresh grated Parmesan cheese

1 teaspoon cornstarch plus 1 tablespoons of water, mixed together

2 teaspoons dried Italian herbs

1 tablespoon fresh parsley, chopped

Heat a large cast iron pan over medium-high heat.

Melt butter and add garlic and fry 1 minute. Add shrimp and fry 2 minutes on each side, until pink. Put in a bowl and set aside.

Fry onion in the pan.

Pour in white wine and reduce to half, while scraping the bottom of the pan.

Add sun dried tomatoes and fry for 2 minutes.

Reduce heat to low-medium heat, add half and half and bring to a simmer, stirring occasionally. Season with salt and pepper to taste.

Add spinach leaves allowing it to wilt and add parmesan cheese.

Allow sauce to simmer 1 minute until cheese melts through the sauce.

Add shrimp back in pan and sprinkle with herbs, parsley and stir.

Serve over pasta, rice or steamed spaghetti squash.
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