Ingredients:

  • 1 lb (450g) Large shrimp, peeled and deveined
  • 2 tbsp (28g) Unsalted butter
  • 1 tbsp (15ml) Olive oil
  • 4 cloves (20g) Garlic, minced
  • 1/2 cup (65g) Sun-dried tomatoes in oil, drained and chopped
  • 1 small (100g) Shallot, finely diced
  • 1 tsp (2g) Italian seasoning
  • 2 cups (480ml) Low-sodium chicken broth
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 2 cups (60g) Fresh baby spinach
  • 1 tbsp (15ml) Fresh lemon juice

Instructions:

  1. Heat the olive oil and 1 tbsp of butter in a pot over medium-high heat. Pat shrimp dry, add to the pot in a single layer, and cook for 1-2 minutes per side until pale pink and lightly browned. Remove shrimp and set aside on a plate.
  2. Reduce heat to medium. Add the remaining 1 tbsp of butter and sauté shallots and garlic until fragrant and translucent (about 2 minutes). Stir in chopped sun-dried tomatoes and Italian seasoning, cooking for 1 minute.
  3. Pour in the chicken broth, whisking and scraping the bottom of the pot to release the browned shrimp bits (fond).
  4. Stir in the heavy cream and grated Parmesan cheese. Simmer gently until the cheese is melted and the broth is smooth and velvety.
  5. Stir in the fresh baby spinach and lemon juice, cooking for about 60 seconds until the spinach is just wilted.
  6. Return the seared shrimp to the pot, stir to combine, and serve immediately.