Creamy Sun‑Dried Tomato Shrimp

Ingredients

• •1 pound large shrimp, peeled and deveined
• •½ cup sun-dried tomatoes in oil
• •4 cloves garlic, minced
• •1 cup heavy cream
• •3 cups fresh spinach
• •¼ cup fresh basil, chopped
• •2 tablespoons butter
• •2 tablespoons olive oil
• •to taste salt
• •to taste black pepper
• •¼ cup parmesan cheese, grated

Instructions

1. 1Heat olive oil and butter in a large skillet over medium-high heat.
2. 2Season the shrimp with salt and pepper, then add to the skillet and cook for 2 minutes per side until pink, then remove and set aside.
3. 3In the same skillet, add minced garlic and cook for about 1 minute until fragrant.
4. 4Chop the sun-dried tomatoes and add them to the garlic, stirring to combine.
5. 5Pour in the heavy cream and stir well to create a smooth sauce.
6. 6Reduce heat to medium and simmer the sauce for 2-3 minutes until it thickens slightly.
7. 7Add the fresh spinach to the sauce and stir until it wilts completely.
8. 8Return the cooked shrimp to the skillet and gently toss to coat with the sauce.
9. 9Stir in the fresh basil and parmesan cheese.
10. 10Season with additional salt and pepper to taste.
11. 11Simmer for another 1-2 minutes to allow flavors to meld.
12. 12Serve immediately over pasta, rice, or with crusty bread.