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I’m keeping it low carb and super easy again for tonight’s supper. Low carb because we’re trying to lose some winter hibernation weight. And easy because this is our first-of-the-season-dining-outdoors-meal and we’ve been trying to get on top of the gardening before being back on the water for the season.
Sautéing the shrimp first in garlic imparts the best flavours to the overall dish. Simply remove them after they reach the perfect pinkness (is pinkness even a real word?)…
…then add the shrimp back into the creamy saucey goodness at the end to reheat.
A glass of chilled rosé made the perfect go-with for our first outdoor meal. We are still on our low carb kick but this would be just ‘awesome sauce’ served with pasta or rice. Hmm! Guests are coming soon so am thinking of putting this baby on the menu.
Shrimp sauteed in lots of garlic and butter then bathed in a rich creamy spinach and parmesan sauce
In large saucepan heat butter.
Add garlic and shrimp and saute, stirring frequently to coat the shrimp with the butter and garlic, cooking until shrimp turn pink.
Remove shrimp from pan and set aside.
Add reserved oil from sun-dried tomatoes and onion to the same pan and saute until lighlty browned
Add wine and stir to deglaze and loosen the brown bits from the pan
Add sun-dried tomatoes and cream. Season with salt and pepper and simmer until sauce thickens.
Add parmesan and stir until fully melted.
Add spinach, parsely and oregano and stir until spinach has wilted.
Return shrimp to pan stirring well into the sauce to re-heat. Rebalance with more salt and pepper it needed.
Ladle as is into serving bowls. Pass the bread to sop up the juices or serve over cooked pasta or rice
Inspiration thanks to Cafe Delites
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