Ingredients

2 Tbls butter

6 cloves garlic, minced

1 lb large shrimp, tails on

1 small onion, diced

2 cups sliced mushrooms

½ cup dry white wine

½ cup sun dried tomatoes, drained

1 ½ cup half and half

Salt & pepper to taste

3-4 cups baby spinach

2/3 cup shredded parmesan cheese

2 tsp Italian seasoning

1 Tbls fresh parsley, chopped

Directions

1. Meat butter in large skillet over medium-high heat.
2. Add garlic and stir about 1 minute.
3. Add shrimp and cook 2 minutes on each side or until pink. Transfer to a bowl.
4. Add onion and mushrooms to skillet and cook 1 minute, add wine and allow to reduce slightly.
5. Add sun dried tomatoes and cook 2-3 minutes.
6. Add half and half and allow to come to simmer.
7. Season with salt, pepper & Italian seasoning.
8. Add spinach and cook until it begins to wilt.
9. Add parmesan cheese and stir until it melts.
10. Add shrimp back to skillet and stir.
11. Garnish with parsley & serve!

Nutrition Facts:  4 servings

Calories 400

Total Fat 29g

Total Carbohydrates 12.5g

Dietary Fiber 2g

Protein 34g

Print Recipe    Creamy Tuscan Shrimp