Cooking Instructions
- 1
Heat a large pan over medium heat. Melt 2 Tbsp butter and saute garlic for 2 minutes. Add shrimp and cook for 2 minutes on each side (until pink). Put in a bowl and set aside.
- 2
Melt 2 Tbsp butter and cook onion for 2-3 minutes until softened. Pour in white wine and let this reduce a little. Add the sundried tomatoes and cook for about 2 minutes.
- 3
Reduce heat down to medium-low and add the half and half. Bring to a simmer stirring frequently. Now add S&P.
- 4
Add the spinach leaves and let them wilt into the sauce. Add the parmesan cheese and simmer for another minute. Add the water/cornstarch mixture and keep simmering and stirring until sauce thickens.
- 5
Put shrimp back in the pan; sprinkle in the herbs and chopped parsley. Stir together and simmer for a few minutes to heat everything together.
- 6
Serve over pasta.
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