Shrimp in Creamy Spinach Sun Dried Tomato Sauce

Shrimp in Creamy Spinach Sun Dried Tomato Sauce

Shrimp seasoning:

1. 16 ounces = one pound extra large shrimp peeled and deveined and tail removed

2. 1/2 teaspoon salt and black pepper

3. 1 teaspoon Italian seasoning, paprika, chili flakes

4. 2 tablespoons olive oil or oil from sun dried tomatoes jar

Sauce :

1. One tablespoon olive oil or oil from sun dried tomatoes bottle

2. 5 minced garlic

3. 1/2 cup sun dried tomatoes

4. 2 handfuls of spinach

5. 1 - 1.5 cups heavy whipping cream

6. 1/2 teaspoon salt , Italian seasoning and paprika - or to your taste

7. Chopped Parsley for garnish

1. Thaw and pat dry shrimp . You can also remove the tail.

2. Butterfly by cutting a slut down the back of shrimp - OPTIONAL

3. Season shrimp with salt, pepper, paprika, chili flakes. Mix set aside.

4. Mince the garlic.

5. In a skillet add oil and sear shrimp undisturbed for one minute then flip. Cook on each side about 1-2 minutes not more or the shrimp will be over cooked and rubbery. Will cook again in the sauce. Remove and set aside .

6. In the same pan on medium heat add more oil and saute garlic and sun dried tomatoes for less than a minute. Add spinach and cook a minute or two . When it wilts add in the heavy whipping cream.

7. Season with salt, paprika and chili flakes.

8. Let the sauce thicken. It will change from white to a nice yellow.

9. Once sauce is thick to your liking add the shrimp .

10. Mix well for 1-2 minutes not longer.

11. Garnish with chopped parsley.

12. Serve immediately over pasta , rice pilaf , mash potatoes ir warm crust bread with wine or cold beer.