Ingredients: |
Ingredients: 2 T salted butter
6 cloves garlic, finely diced
1 lb (500 g) shrimp (or prawns), tails on or off
1 small yellow onion, diced
1-2 T lemon juice
1/2 c chicken broth
5 oz (150 g) 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 c baby spinach leaves, washed (optional)
2/3 c fresh grated Parmesan cheese
1 tsp cornstarch (cornflour) mixed with 1 tablespoons of water (optional)***
2 tsp dried Italian herbs
1 T fresh parsley, chopped
|
Directions: |
Directions:Heat a large skillet over medium-high heat. Melt the butter, add the garlic, and fry until fragrant (about one minute). Add the shrimp and lemon juice, and fry for two minutes on each side until just cooked through and pink. Transfer to a bowl; set aside.
Fry the onion in the remaining butter in the skillet. Pour in the chicken broth and allow it to reduce to half, scraping any bits off the bottom of the pan. Add the sun-dried tomatoes and fry for 1-2 minutes to release their flavors.
Reduce the heat to low-medium, add the half-and-half, and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to taste.
Add the spinach leaves and allow them to wilt in the sauce. Add the parmesan cheese and allow the sauce to simmer for a further minute until the cheese melts. (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 herbs and parsley, and stir through.
Serve over pasta, rice or steamed veg. |
This recipe for Tuscan Shrimp Pasta is from