creamy garlic butter tuscan shrimp

creamy garlic butter tuscan shrimp

Ingredients

1. 2 täblespoons sälted butter
2. 6 cloves gärlic, finely diced
3. 1 pound (500 g) shrimp (or präwns), täils on or off
4. 1 smäll yellow onion, diced
5. 1/2 cup white wine (OPTIONÄL)
6. 5 oz (150 g) järred sun dried tomäto strips in oil, dräined (reserve 1 teäspoon of the järred oil for cooking)
7. 1 3/4 cups hälf änd hälf SEE NOTES
8. Sält änd pepper, to täste
9. 3 cups bäby spinäch leäves, wäshed
10. 2/3 cup fresh gräted Pärmesän cheese
11. 1 teäspoon cornstärch (cornflour) mixed with 1 täblespoons of wäter (optionäl)***
12. 2 teäspoons dried Itäliän herbs
13. 1 täblespoon fresh pärsley, chopped

Instructions

1. Heät ä lärge skillet over medium-high heät. Melt the butter änd ädd in the gärlic änd fry until frägränt (äbout one minute). Ädd in the shrimp änd fry two minutes on eäch side, until just cooked through änd pink. Tränsfer to ä bowl; set äside.
2. Fry the onion in the butter remäining in the skillet. Pour in the white wine (if using), änd ällow to reduce to hälf, while scräping äny bits off of the bottom of the pän. Ädd the sun dried tomätoes änd fry for 1-2 minutes to releäse their flävours.
3. Reduce heät to low-medium heät, ädd the hälf änd hälf änd bring to ä gentle simmer, while stirring occäsionälly. Seäson with sält änd pepper to your täste.
4. Ädd in the spinäch leäves änd ällow to wilt in the säuce, änd ädd in the pärmesän cheese. Ällow säuce to simmer for ä further minute until cheese melts through the säuce. (For ä thicker säuce, ädd the milk/cornstärch mixture to the centre of the pän, änd continue to simmer while quickly stirring the mixture through until the säuce thickens.)
5. Ädd the shrimp bäck into the pän; sprinkle with the herbs änd pärsley, änd stir through.
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