Tuscan Garlic Butter Shrimp
Ingredients:
3 tablespoons butter
2 tablespoons garlic, minced
2 tablespoons finely diced shallots
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 tablespoon fresh oregano (1 teaspoon dried)
1 tablespoon fresh basil(1 teaspoon dried)
1/2 cup dry sherry
1 ounce cream cheese
1 tablespoon tomato paste
1/4 cup sour cream or plain greek yogurt
1 pound shrimp
1/4 teaspoon salt, or more to taste
1 cup fresh baby spinach, roughly chopped
1/3 cup parmesan cheese, grated
2 tablespoons garlic, minced
2 tablespoons finely diced shallots
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 tablespoon fresh oregano (1 teaspoon dried)
1 tablespoon fresh basil(1 teaspoon dried)
1/2 cup dry sherry
1 ounce cream cheese
1 tablespoon tomato paste
1/4 cup sour cream or plain greek yogurt
1 pound shrimp
1/4 teaspoon salt, or more to taste
1 cup fresh baby spinach, roughly chopped
1/3 cup parmesan cheese, grated
Directions:
Preheat a heavy skillet or saute pan over low to medium heat.
Add butter, and when it has melted add shallots, garlic, and herbs to the pan. Cook just until the shallots have softened and the herbs start to release their aroma.
Turn the heat up to medium. Add the sherry and cook for 2-3 minutes until it reduces a bit.
Add the tomato paste, cream cheese and sour cream (or yogurt). Stir with a whisk until the sauce emulsifies.
Add the shrimp and cook until the shrimp is pink and opaque. Do not overcook!
Remove from heat and mix in the spinach and parmesan. Let it rest for a minute or two until the parmesan melts and the spinach is wilted.
Add butter, and when it has melted add shallots, garlic, and herbs to the pan. Cook just until the shallots have softened and the herbs start to release their aroma.
Turn the heat up to medium. Add the sherry and cook for 2-3 minutes until it reduces a bit.
Add the tomato paste, cream cheese and sour cream (or yogurt). Stir with a whisk until the sauce emulsifies.
Add the shrimp and cook until the shrimp is pink and opaque. Do not overcook!
Remove from heat and mix in the spinach and parmesan. Let it rest for a minute or two until the parmesan melts and the spinach is wilted.
Notes:
Serve over pasta with a green salad on the side.
Reduce the calorie count dramatically by serving over shirataki instead of pasta.
You can lighten this dish up even more by leaving out the sour cream and creaam cheese, but don't skimp on the parmesan, whatever you do.
Yes, you can use white wine instead of sherry, but you'll miss out on another level of flavor entirely.
Adding some chopped sun-dried tomatoes to the pan with the shallots adds a ton of flavor and texture. Mmmm...tomato-y raisins...mmmmm.
Reduce the calorie count dramatically by serving over shirataki instead of pasta.
You can lighten this dish up even more by leaving out the sour cream and creaam cheese, but don't skimp on the parmesan, whatever you do.
Yes, you can use white wine instead of sherry, but you'll miss out on another level of flavor entirely.
Adding some chopped sun-dried tomatoes to the pan with the shallots adds a ton of flavor and texture. Mmmm...tomato-y raisins...mmmmm.