Ingredients:

  • 1.5 lbs Large Shrimp, peeled and deveined
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Smoked paprika
  • 0.5 tsp Salt
  • 0.5 tsp Cracked black pepper
  • 3 tbsp Unsalted butter
  • 4 cloves Garlic, minced
  • 0.5 cup Sun dried tomatoes
  • 0.5 cup Dry white wine
  • 1.5 cups Heavy cream
  • 3 cups Fresh baby spinach
  • 0.5 cup Freshly grated Parmesan cheese
  • 0.25 cup Fresh basil, chiffonade
  • 0.5 tsp Red pepper flakes

Instructions:

  1. Pat the 1.5 lbs of shrimp completely dry with paper towels.
  2. Toss the shrimp with the olive oil, smoked paprika, salt, and pepper in a bowl until evenly coated.
  3. Heat your skillet over medium high heat. Add the shrimp in a single layer. Cook for 2 minutes until the edges are pink and the bottom is golden.
  4. Turn the shrimp over and cook for another 1 minute. Remove them from the pan immediately and set aside on a plate.
  5. Lower the heat to medium. Melt the 3 tbsp of butter in the same skillet. Add the 4 cloves of minced garlic and 0.5 cup of sun dried tomatoes. Sauté for 1 minute until the garlic is fragrant and sizzling.
  6. Pour in the 0.5 cup of white wine. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let the wine reduce by half.
  7. Stir in the 1.5 cups of heavy cream and the 0.5 tsp of red pepper flakes. Bring to a gentle simmer.
  8. Add the 3 cups of baby spinach. Stir constantly for about 2 minutes until the leaves are vibrant green and soft.
  9. Stir in the 0.5 cup of Parmesan cheese. Keep stirring until the sauce is velvety and slightly thickened.
  10. Return the shrimp and any accumulated juices to the pan. Toss to coat and cook for 1 minute just to heat through. Garnish with the 0.25 cup of fresh basil and serve immediately.