Creamy Garlic Butter Tuscan Shrimp


  • 2 tablespoons salted butter
  • 6 cloves garlic, finely diced
  • 1 pound (500 g) shrimp (or prawns), tails on or off
  • 1 small yellow onion, diced
  • 1/2 cup white wine (OPTIONAL)
  • 5 oz (150 g) jarred sun dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
  • 1 3/4 cups half and half SEE NOTES
  • Salt and pepper, to taste
  • 3 cups baby spinach leaves, washed
  • 2/3 cup fresh grated Parmesan cheese
  • 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)***
  • 2 teaspoons dried Italian herbs
  • 1 tablespoon fresh parsley, chopped


  • Heat an oversized frypan over medium-high heat. soften the butter and add within the garlic and fry till sweet-smelling (about one minute). Add within the shrimp and fry 2 minutes on either side, till simply burnt through and pink. Transfer to a bowl; put aside.
  • Fry the onion within the butter remaining within the frypan. Pour within the wine (if using), and permit to scale back to 0.5, whereas scraping any bits off of rock bottom of the pan. Add the sun dried tomatoes and fry for 1-2 minutes to unharness their flavours.
  • cut back heat to low-medium heat, add the 0.5 and 0.5 and convey to a mild simmer, whereas stirring often. Season with salt and pepper to your style.
  • Add within the spinach leaves and permit to wilt within the sauce, and add within the cheese cheese. permit sauce to simmer for an additional minute till cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and still simmer whereas quickly stirring the mixture through till the sauce thickens.)
  • Add the shrimp into the pan; sprinkle with the herbs and parsley, and stir through.
  • Serve over alimentary paste, rice or steamed veg. 


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