Ingredients

The following ingredients have 4 Servings
  • 1 pound large shrimp ((26-30 ct.))
  • 1 tablespoon oil from sun-dried tomatoes
  • 1/2 tsp EACH garlic powder, onion powder, salt
  • 1/4 tsp EACH pepper, paprika
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 1 tablespoon oil from sun-dried tomatoes
  • 1 pint cherry tomatoes
  • 1/2 cup sun-dried tomatoes, (drained, roughly chopped)
  • 1 shallot, (chopped)
  • 4-6 cloves garlic, (minced)
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 cups low sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 cup heavy cream (or evaporated milk + 1 ½ tsp cornstarch)
  • 1 tsp EACH dried parsley, dried basil ((or 1 TBS EACH FRESH))
  • 1/2 teaspoon dried oregano
  • 1/2 cup finely grated fresh Parmesan cheese
  • 2 cups baby spinach (optional)
  • salt and pepper to taste
  • pasta
  • mashed potatoes
  • rice

Instruction

  • In a large bowl, whisk together 1 tablespoon oil from sun-dried tomato jar and all shrimp seasonings. Add the shrimp and turn to coat.
  • Melt 1 tablespoon butter oil in 1 tablespoon olive oil in a large non-reactive saucepan over medium-high heat. Working in two batches, add shrimp in a single layer and cook just until opaque, about 2 minutes per side; transfer to a plate using a slotted spoon. Repeat. You can remove the tails once cool enough to handle if desired.
  • Heat one tablespoon oil from sun-dried tomatoes jar over medium heat with the drippings in the pan. Once hot, add cherry tomatoes, sun-dried tomatoes shallots, garlic and red pepper flakes and sauté until shallots are tender, about 4-5 minutes. Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet. Stir in parsley, basil and oregano.
  • Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often.
  • Once thickened, reduce heat to medium-low and stir in Parmesan cheese. Cook, while stirring until melted, 1-2 minutes. Season with salt and pepper to taste (I use about ⅛ teaspoon each). Stir in spinach and cook 1-2 minutes, just until wilted.
  • Add shrimp to the skillet and warm through to soak up the sauce. Garnish with fresh parsley if desired. Serve over pasta, mashed potatoes or rice.