Ingredients:
-
- 2 tablespoons Oleo Elvira Organic Extra Virgin Olive Oil Large 24.34oz
- 1 lb. white shrimp, peeled and deveined
- ½ teaspoon Camargue Camargue Fleur de Sel with Herbs de Provence 4.4 oz
- ¼ teaspoon French Farm Collection 3 Pepper Mix in a Grinder 4.9oz
- 2 tablespoons butter
- 1 tablespoons French Farm Collection Marinated Garlic & Herbs 6.70oz, minced
- ¼ cup French Farm Collection Semi-Dried Tomatoes 6.35oz
- 1 teaspoon all-purpose flour
- 1 cup heavy cream
- ¼ cup Parmesan cheese, grated
- 3 cups baby spinach
- 2 tablespoons fresh basil, finely sliced
Directions:
- Heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Add shrimp and season with salt and pepper. Sauté for 5 minutes until the shrimp becomes nicely browned on both sides. Set aside on a plate.
- In the same skillet, add butter, garlic, and sun-dried tomatoes. Sauté until fragrant, about 1 minute. Stir in flour and mix until well combined.
- Add heavy cream and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce the heat to medium and keep stirring until thickened to a desired consistency.
- Stir in spinach and cook until softened, about 1 minute. Return the cooked shrimp to the skillet and toss well to coat.
- Sprinkle basil on top and serve immediately over pasta, rice, or mashed potatoes.
