This one has been on rotation lately. I have tested several versions of this Tuscan-style shrimp and finally came up with my own tweaked recipe after trying some where the cheese sauce gets lumpy or too watery. I usually double this and eat it for lunch the next day. This one is very low carb when served with zoodles.
- 2 TB butter
- 6 cloves garlic finely diced..or buy minced garlic in a jar and add 2 TB
- 1 lb large shrimp or prawns: tails removed and deveined
- 1 small yellow onion
- ½ cup chicken broth
- ⅓ cup sun dried tomatoes I buy them julienned already and they are the perfect size
- 1 3//4 cups half and half
- 3 cups baby spinach leaves
- 1 cup grated parmesan cheese
- 1 tsp. Cornstarch or almond flour mixed with 1 TB milk
- 2 tsp. Italian seasoning
- 2 TB fresh parsley
- Heat a large skillet over medium-high heat. Melt the butter and add in the garlic. Cook about one minute. Add in the shrimp and saute for a couple of minutes on each side, until just cooked through and pink. (Shrimp are tough and rubbery when overcooked so don’t saute them long. You’ll be adding a little more heat to them at the end.)
- Transfer to a bowl and set aside.Cook the onion in the butter remaining in the skillet. Pour in the chicken broth and allow to reduce down (keep heat on medium high. Scrape any bits off of the bottom of the pan. Add the sun dried tomatoes and cook for 1-2 minutes so they can release their amazing flavor.
- Reduce heat to medium-low heat, add the half and half and bring to a gentle simmer. Wisk occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, then and add in the parmesan cheese. Allow sauce to simmer for a couple of minutes until cheese melts through. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly whisking the mixture through until the sauce thickens.)
- Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir. Simmer for just a minute so as not to overcook the shrimp.
You can make zoodles ahead of time and store them in the fridge for 2-3 days. Then just toss them in a hot pan drizzled with a bit of olive or avocado oil, and saute until they are warm and a bit wilted but not moosh. Scoop the shrimp and cheesy goodness over them. YUM.
This can also be served over linguini or any pasta.
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