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  • 2 T. olive oil
  • 1½ lbs jumbo shrimp, peeled and deveined
  • Kosher salt
  • Freshly ground black pepper, paprka
  • 3 T. butter
  • 3 minced garlic cloves
  • small container mushrooms
  • 1½ c. halved Cherub salad tomatoes
  • 2 c. baby spinach
  • ¼ c. heavy cream
  • ½ c. freshly grated Parmesan
  • ½ c. chicken stock
  1. Heat oil in large skillet on med-high
  2. Season shrimp generously with salt, pepper, paprika and cook on both sides.
  3. Remove to a plate.
  4. Lower heat and add butter. Add garlic and mushrooms and sauté.
  5. Add tomatoes and season with salt/pepper.
  6. Cook a few mins and add spinach-let start to wilt.
  7. Add cream and cheese and let simmer.
  8. Add broth and simmer on low.
  9. Return shrimp.
  10. If sauce is thickening, add more broth to thin out a bit.

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