![\"\"](\"https:\/\/cocinacasera.arbweb.info\/wp-content\/uploads\/2023\/05\/shrimp.png\")
<\/p>\ncreamy garlic butter tuscan shrimp coated in a light and creamy garlic parmesan sauce filled with sun dried tomatoes and spinach! guaranteed to impress! low carb and keto approved!
\nLeave people wondering if there is a hidden chef in your kitchen with this Creamy Garlic Butter Tuscan Shrimp. Quick and easy to make, ready on the table in less than 15 minutes, you will even impress yourself!<\/p>\n
<\/p>\n
shrimp<\/strong><\/p>\n Tuscan? I know, I know. This is NOT a traditional recipe form Tuscany\u2026 BUT it is a \u2018traditional\u2019 recipe \u2014 in chicken from \u2014 from the popular Olive Garden Italian Restaurant. However, me being me, I added my own twist with garlic butter since we\u2019re dealing with shrimp here, and made it so much better than the original.<\/p>\n Garlic. Butter. You are going to fry your shrimp (or prawns) in butter FULL of garlic. I could have left this recipe right here\u2026.but then I wouldn\u2019t be doing anything different to this Lemon Garlic Butter Shrimp. And that\u2019s NO BUENO. SO\u2026 Garlic Butter Shrimp SMOTHERED in a beautiful and creamy Tuscan sauce.<\/p>\n <\/p>\n 2 tablespoons salted butter Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.INGREDIENTS<\/strong><\/h4>\n
\n6 cloves garlic, finely diced
\n1 pound (500 g) shrimp (or prawns), tails on or off
\n1 small yellow onion, diced
\n1\/2 cup white wine (OPTIONAL)
\n5 oz (150 g) jarred sun dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
\n1 3\/4 cups half and half SEE NOTES
\nSalt and pepper, to taste
\n3 cups baby spinach leaves, washed
\n2\/3 cup fresh grated Parmesan cheese
\n1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)***
\n2 teaspoons dried Italian herbs
\n1 tablespoon fresh parsley, chopped<\/p>\nFor Complete\u00a0Cooking\u00a0STEPS Please Head On Over To Next Page Or Open button (>) and don\u2019t forget to SHARE with your Facebook friends<\/h3>\n
<\/h4>\n
\nINSTRUCTIONS<\/h4>\n
<\/p>\n
\nFry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
\nReduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
\nAdd in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk\/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
\nAdd the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.
\nServe over pasta, rice or steamed veg.
\nNOTES<\/strong>
\nHalf and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half. Alternatively, use all light cream or heavy cream. Substitute half and half with almond milk.
\nIf serving with pasta: add in pasta cooked al dente along with 1\/4 cup of reserved pasta water into the pan of shrimp once they are cooked. Gently mix through the sauce until combined. Serve immediately.<\/p>\n\n