Ingredients:
- 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
Instructions:
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 the
bottom is pink, then flip and cook the opposite side of shrimp until cooked through and pink, about 3 minutes total.
Transfer the shrimp to a plate then melt the remaining 1 Tbsp butter in the 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 for 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