Yield: 4 Servings

Adapted from: Cafe Delites

Fast, simple dinner. Serve with Couscous.

• 2TBS salted butter
• 6cloves garlic, finely diced
• 1lb shrimp — tails on or off
• 1small yellow onion, finely diced
• ½cup white wine
• 5oz jarred sun dried tomato strips in oil, drained
• 1½-1¾cups heavy cream or half-and-half
• salt and pepper, to taste
• 3cups baby spinach leaves
• ⅔cup fresh grated Parmesan cheese
• 2tsp dried Italian seasoning or equivalent herbs
• 1TBS fresh parsley, chopped

Slurry:

• 1TBS cornstarch mixed with 1 TBS of water (optional)

Preheat skillet and oven:

Heat a large skillet over medium-high heat. While the skillet heats, preheat the oven for the boule.

Saute shrimp:

Melt 2 TBS butter and add in the garlic and fry until fragrant, about 30 seconds. Add in the shrimp and fry 1½ minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.

Saute onion:

Fry the onion in the butter remaining in the skillet until it softens. Pour in the white wine and reduce by half. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavors.

Heat bread:

Put the boule in the oven.

Sauce:

Reduce heat to low-medium heat, add the heavy cream or half and half and bring to a gentle simmer, while stirring occasionally. Check seasoning and adjust to taste with salt and pepper.

Add in the spinach leaves and allow to wilt in the sauce, and add in the Parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the slurry to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

Finish:

Add the shrimp back into the pan; sprinkle with the Italian herbs and parsley, and stir through.

Serve:

Serve over Couscous, pasta, rice, steamed veg or with a nice boule.