Ingredients
- 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
- In a large frying pan, sauté garlic and onion in butter until golden and translucent.
- 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.
- 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.
- 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.
- Add parsley, spinach and shrimp and let simmer just until everything is warm.
- Clean, trim and chop the asparagus. Boil for a few minutes in lightly salted water and serve with the shrimp.
Tip!
Add a side of butter-fried mushrooms for a filling, low-carb addition to this already delicious meal!