Tuscan Shrimp


2 tablespoons butter

16 Oz. large raw shrimp, peeled, deveined, tails off

1 teaspoon paprika

1 teaspoon garlic powder

1 cup heavy cream

½ cup sun dried tomatoes

2 cloves garlic, minced

1 cup chopped spinach

1 teaspoon salt

Heat a large, heavy bottomed skillet over medium heat, add butter.

When butter is melted add shrimp and sprinkle with garlic powder and paprika.

Cook for 5 minutes, stirring occasionally, until shrimp is pink and opaque.

Put shrimp onto a plate and set aside.

Add cream, sun dried tomatoes and garlic, then stir well to combine.

Let sauce cook for 2 minutes to thicken over low heat.

Add spinach and stir well.

Continue cooking over low heat until spinach has wilted and sauce has thickened, for 2 minutes.

Return the shrimp to the skillet and coat with sauce, salt, to taste and serve. Enjoy!
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