Creamy Parmesan and Spinach Shrimp​​

cookingclassy.com
serves 4
​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
• 3-6 oz baby spinach, chopped (2-4 packed cups)
• 1/2 cup (1.5 oz) shredded parmesan cheese​

Preparation

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

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