dalla cucina di Roslyn Torella

Ingredients:

2 T. Butter

6 Cloves garlic, finely diced

1 lb. Raw peeled and deveined shrimp, tails off

1 Small yellow onion, diced

½ C. White wine

5 oz. Sun-dried tomato strips in oil, drained

1 ¾ C Half and Half

Salt and pepper to taste

3 C. Baby spinach leaves

¾ C. Parmesan cheese, freshly grated

1 tsp. Cornstarch mixed with 1 T. Water, optional

2 tsp. Dried Italian herbs

1 T. Fresh parsley, chopped

1 lb. Cooked pasta of your choice

Directions:

Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant, about 1 minute. Add the shrimp and fry for 2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside. Fry the onion in the remaining butter in the skillet. Pour in the white wine and allow to reduce slightly. Add the sun-dried tomatoes and fry for 1 to 2 minutes to release the flavors. Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer while stirring occasionally. Season with salt and pepper to taste. Add the spinach leaves and allow to wilt in the sauce, then add in the Parmesan cheese. Allow the sauce to simmer for another minute until the cheese melts through the sauce. For a thicker sauce, add cornstarch mixture to the center of the pan and continue to simmer while quickly stirring the mixture through until the sauce thickens. Add the shrimp back into the pan; sprinkle with the herbs and parsley and stir through. Serve over the cooked pasta.