Ingredients
Scale
- 1½ lbs shrimp (peeled, deveined)
- 1 tbs butter
- 1 tbs olive oil
- 1 small onion (diced)
- 5 cloves garlic (minced)
- ½ cup white apple vinegar
- 5 oz sun-dried tomatoes (drained, sliced)
- 1⅓ cups half + half
- Salt and pepper (to taste)
- ½ cup grated parmesan cheese
- 1 large handful baby spinach
Instructions
- Pat the shrimp dry and season with salt, paprika, and Italian herbs.
- In a large skillet over medium-high heat, melt the butter and olive oil. Cook the shrimp for about 1-2 minutes on each side until pink and opaque. Remove from skillet and set aside.
- In the same skillet, sauté the diced onion for 3-4 minutes until soft. Add minced garlic and cook for an additional 30 seconds.
- Stir in the apple vinegar and sun-dried tomatoes; sauté for another minute.
- Mix in half + half, salt, pepper, and parmesan cheese; bring to a simmer until thickened.
- Remove from heat and stir in spinach and cooked shrimp until everything is well coated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 220mg