Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1.5 lbs large shrimp, peeled and deveined (680g)
  • ½ tsp salt (2.5 ml)
  • ¼ tsp black pepper (1.25 ml)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • ½ cup chicken broth (120 ml)
  • ½ cup heavy cream (120 ml)
  • ½ cup sun-dried tomatoes, oil-packed, drained and chopped (about 75g)
  • ½ cup grated Parmesan cheese (about 50g)
  • 5 oz baby spinach (140g)
  • 1 tbsp chopped fresh basil, for garnish (15 ml)

Instructions:

  1. Pat shrimp dry, season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
  3. Add minced garlic to the skillet and cook until fragrant, about 30 seconds. Be careful not to burn it!
  4. Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet.
  5. Stir in sun-dried tomatoes and Parmesan cheese. Simmer until the sauce thickens slightly, about 5 minutes.
  6. Add baby spinach to the sauce and cook until wilted, about 1-2 minutes.
  7. Return the shrimp to the skillet and toss to coat with the sauce.
  8. Garnish with fresh basil and serve immediately.