• 2 garlic cloves, minced
• 1 (4 oz.) yellow onion, chopped
• 2 oz. butter
• 1½ lbs shrimp, peeled
• 1¼ cups heavy whipping cream
• 3 tbsp white wine
• 1 oz. (½ cup) sun-dried tomatoes
• 1 tbsp Italian seasoning
• 2 tbsp fresh parsley
• ¾ cup (2 oz.) shredded Parmesan cheese
• 3 oz. (2¾ cups) baby spinach
• salt and ground black pepper
• 1 lb green asparagus

Instructions

1. In a large frying pan, sauté garlic and onion in butter until golden and translucent.
2. Add shrimp and fry for a few minutes on each side if it is raw. It should be pink and opaque. Don’t over-cook, or it can become dry and rubbery.
3. Remove the shrimp but leave the onion in the pan. Set the shrimp aside; it will be added back to the pan after the next step.
4. Add heavy cream, white wine, finely chopped sun-dried tomatoes and spices. Bring to a simmer. Add parmesan and lower the heat. Simmer for a few more minutes for a creamy consistency.
5. Add parsley, spinach and shrimp and let simmer just until everything is warm.
6. Clean, trim and chop the asparagus. Boil for a few minutes in lightly salted water and serve with the shrimp.