creamy Tuscan shrimp simple recipe

• In a large skillet over low heat, melt the butter and stir inthe garlic. Cook on low for 2 – 3 minutes, stirring constantly . Don’t let the garlic get browned.
• Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook on medium heat until it starts to get pink side (about 2 minutes on one side, and about a minute on the other). Transfer to a plate. The shrimp should not be fully cooked at this point.
• In the same skillet, heat the olive oil over medium high heat. Add the chopped onions and cook until they become soft and translucent, about 4-5 minutes.
• Add the wine to deglaze the skillet, and scrape the bottom of the skillet with a wooden spoon to loosen the brown bits stuck at the bottom of the skillet Cook for about 2-3 minutes or until the wine reduces by about half.
• Stir in the sun-dried tomato strips and mix well. Cook for a couple of minutes. Stir in the heavy cream and broth and the Italian seasoning.. Bring to a gentle simmer and cook, stirring frequently over low heat.
• Add the fresh spinach and allow them to wilt. Add the Parmesan cheese and mix to combine. Adjust seasoning.
• Return the shrimp to the skillet. Add the fresh basil and mix well to combine. Let the shrimp cook for about 2 – 3 minutes or until cooked through.
• Serve immediately with crusty bread or tossed with pasta. Garnish with basil and additional Parmesan (optional).

IF SERVING WITH PASTA

• Add the cooked pasta into the shrimp skillet. Gently toss until the pasta is coated with the sauce. Add some of the reserved pasta cooking water, one a bit at a time, to keep the pasta creamy.