Creamy Garlic Butter Tuscan Shrimp

Creamy Garlic Butter Tuscan Shrimp

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I can't remember the last time my husband and I had a Valentine's Day or Anniversary dinner outside of our home. Every year, we usually have dinner at our own dinner table and when we had kids, they just joined us. We do try to do something special after they go to bed (like make s'mores on the fire pit outside or watch a movie cuddled on the couch), but they're always present for dinner. And what better way for our kids to see the love we share than to have a front row seat for it on a day that celebrates love?

This Valentine's Day I plan on making this gem. My husband loves fettuccine alfredo, but I decided to take that creamy alfredo sauce in a different direction. With half and half and freshly grated parmesan, how can you go wrong? Check out the recipe below.

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Ingredients

  • 2 tablespoons salted butter
  • 6 cloves garlic, finely chopped
  • 1 pound shrimp, tails off
  • 1 yellow onion, diced
  • 1/2 cup white wine (optional)
  • 5 oz jarred sun dried tomatoes in oil, drained
  • 1 and 3/4 cup half and half
  • salt and pepper to taste
  • 3 cups baby spinach leaves
  • 2/3 freshly grated Parmesan cheese
  • 1 teaspoon cornstarch
  • 2 teaspoons dried Italian seasoning

Instructions

1. Heat a large skillet over medium high heat. Place the butter and garlic in the pan and fry until the garlic is fragrant. Add in the shrimp and cook until just cooked through and pink. Remove the shrimp and place in a bowl for later.

2. Add the onion (and wine if using) to the pan and let the mixture reduce down to half its size. Add the sun-dried tomatoes and cook for 1-2 minutes - just long enough for them to release their flavors.

3. Reduce heat to low-medium heat and add the half and half to the pan. Let simmer and stir occasionally. Season with salt and pepper. Add the cornstarch into the pan. Make sure there are no chunks and the sauce is silky. Add in the Italian herbs.

4. Add the spinach leaves to the pan and allow the leaves to wilt into the sauce. Once wilted down, add the Parmesan cheese  and allow to melt.

5. Add the shrimp back into the pan.

6. Serve the mixture over rice, pasta, or steamed vegetables. I opted for rice since my kids prefer it and they usually eat what we eat.

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