Creamy Garlic Butter Tuscan Shrimp

Tuscán? I know, I know. This is NOT á tráditionál recipe form Tuscány… BUT it is á ‘tráditionál’ recipe — in chicken form — from the populár Olive Gárden Itálián Restáuránt. However, me being me, I ádded my own twist with gárlic butter since we’re deáling with shrimp here, ánd máde it so much better thán the originál.

Ingredients
  • 2 táblespoons sálted butter
  • 6 cloves gárlic, finely diced
  • 1 pound (500 g) shrimp (or práwns), táils on or off
  • 1 smáll yellow onion, diced
  • 1/2 cup white wine (OPTIONáL)
  • 5 oz (150 g) járred sun dried tomáto strips in oil, dráined (reserve 1 teáspoon of the járred oil for cooking)
  • 1 3/4 cups hálf ánd hálf SEE NOTES
  • Sált ánd pepper, to táste
  • 3 cups báby spinách leáves, wáshed
  • 2/3 cup fresh gráted Pármesán cheese
  • 1 teáspoon cornstárch (cornflour) mixed with 1 táblespoons of wáter (optionál)***
  • 2 teáspoons dried Itálián herbs
  • 1 táblespoon fresh pársley, chopped

Instructions
  1. Heát á lárge skillet over medium-high heát. Melt the butter ánd ádd in the gárlic ánd fry until frágránt (ábout one minute). ádd in the shrimp ánd fry two minutes on eách side, until just cooked through ánd pink. Tránsfer to á bowl; set áside.
  2. Fry the onion in the butter remáining in the skillet. Pour in the white wine (if using), ánd állow to reduce to hálf, while scráping ány bits off of the bottom of the pán. ádd the sun dried tomátoes ánd fry for 1-2 minutes to releáse their flávours.
  3. ....
  4. ....

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