Ingredients

The following ingredients have 6 Servings
  • 1 cup heavy cream
  • 1/3 cup walnuts
  • 1/3 cup sun dried tomatoes (drained from oil)
  • 1/3 cup freshly grated Parmesan
  • 2 tbsp olive oil
  • 1 lb medium sized shrimp (peeled, deveined, and tails removed)
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp olive oil
  • 4 garlic cloves (minced)
  • 1/2 tsp red pepper flakes
  • 5 oz bag baby spinach (about 3 cups)
  • 1/4 cup basil (thinly sliced)

Instruction

  • In a blender or food processor add the cream, sun dried tomatoes, walnuts and cheese. Blend until a thick paste forms. (See Note 1) Set aside.
  • Season shrimp on both sides with the salt and pepper. Add olive oil to a large skillet over medium-high heat. When oil starts to shimmer add shrimp and sear both sides until golden, about 2 minutes each side (shrimp should be opaque). Remove from skillet and set aside.
  • Reduce heat to medium and add the oil. Add the garlic, red pepper flakes and sauté, about 1 minute. Add the spinach and cook until spinach begins to wilt and water is released. Spread to outside of skillet, leaving center of pan open.
  • Add tomato cream paste mixture to center of skillet and bring to a simmer. The thick tomato cream will begin to melt. Reduce heat to low and simmer until sauce is bubbling, about 3 minutes.
  • Return shrimp to skillet and stir to combine all ingredients. Cook until shrimp are heated through, a minute. Season to taste and garnish with basil on top before serving over pasta of choice.