Ingredients

The following ingredients have 4 Servings
  • 1 1/4 lbs extra large shrimp (21/25), (peeled and deveined)
  • 1 tsp dried basil
  • Salt and freshly ground black pepper
  • 2 Tbsp butter, (divided)
  • 1 Tbsp minced garlic ((3 cloves))
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 tsp cornstarch mixed with 1 Tbsp chicken broth
  • 3 oz baby spinach, (chopped (2 packed cups))
  • 1/2 cup (1.5 oz) shredded parmesan cheese

Instruction

  • Sprinkle shrimp with basil, season lightly with salt and pepper and toss.
  • Melt 1 Tbsp butter in a 12-inch non-stick skillet over medium-high heat.
  • Add shrimp in a single layer and cook until bottom is pink, then flip and cook opposite side of shrimp until cooked through and pink, about 3 minutes total.
  • Transfer shrimp to a plate then melt remaining 1 Tbsp butter in same skillet over medium heat.
  • Add garlic and saute until just lightly golden brown, about 30 seconds then pour in chicken broth.
  • Add spinach and stir and cook until it starts to wilt, about 1 minute.
  • Stir in cream and cornstarch mixture and cook, stirring constantly, until mixture starts to simmer and thicken slightly, about 2 minutes.
  • Stir in parmesan cheese and cook until cheese has melted, season lightly with salt if needed.
  • Remove from heat and toss in shrimp. Serve over spaghetti or spaghetti squash if desired.
  • Recipe source: Cooking Classy