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Fish, Italian | |
| 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 1/4 teaspoon Italian seasoning 1/4 cup sun-dried tomatoes chopped or julienned (in oil drained, use as much as you like) 1–2 cups (packed) fresh baby spinach Handful fresh basil cut into thin strips Salt & pepper to taste | |
| Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth. Add the garlic and cook for about 30 seconds or until fragrant. Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it’s bubbling too much. 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. 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. | |
Unrated | |
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