July 25, 2020

Ingredients

  • 1 pound shrimp (I used 31-40 count size) thawed & peeled
  • 2 tablespoons butter
  • 1 teaspoon flour
  • 4-5 cloves garlic minced
  • 1 cup heavy/whipping cream
  • 1/2 teaspoon lemon juice
  • 2 dashes Italian seasoning
  • 1/4 cup sun-dried tomatoes chopped or julienne 
  • 1 cup (packed) fresh baby spinach
  • Handful fresh basil cut into thin strips
  • Salt & pepper to taste

Instructions

  1. Melt the butter on medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth. 
  2. Add the garlic and cook for about 30 seconds or until fragrant.
  3. Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it’s bubbling too much. 
  4. Add the shrimp and cook for around 5 minutes or until they’re cooked through and the sauce is slightly thickened, taking care not to overcook them. 
  5. Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. I like to squeeze extra lemon juice over top when serving (up to you). You could also grate some fresh Parmesan over top if you wish.



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