Ingredients :

• 1 lb large shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup sun-dried tomatoes, chopped
• 2 cups fresh baby spinach
• 1/4 cup grated parmesan cheese
• 1/2 tsp red pepper flakes
• Salt and black pepper to taste
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon juice

Method :

1. Season shrimp with salt and black pepper.
2. Melt butter in a large skillet over medium-high heat.
3. Add shrimp to the skillet and cook for 2 minutes per side until pink, then remove and set aside.
4. In the same skillet, sauté the minced garlic and red pepper flakes until fragrant.
5. Add sun-dried tomatoes and chicken broth, simmering for 2 minutes to reduce slightly.
6. Reduce heat to low and stir in heavy cream and parmesan cheese until the sauce thickens.
7. Add fresh baby spinach and stir until just wilted.
8. Return the cooked shrimp to the pan and stir in the lemon juice.
9. Garnish with fresh parsley and serve immediately.

Recipe Notes :

Chef Pro Tip: Pat the shrimp completely dry before cooking to ensure a perfect sear. Variation: Toss with cooked linguine or fettuccine for a hearty pasta dish. Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.