garlic tuscan shrimp


2 tablespoons salted butter

6 cloves Garlic

1 lb of Philly's Wild Premium Shrimp (U/15)

1 small Onion, diced

1/2 cup White Wine

5oz jarred sun dried tomatoes, drained

1- 3/4 cups half and half

salt and pepper, to taste

3 cups baby spinach

2/3 cup Parmesan cheese

1 teaspoon cornstarch mixed with 1 tablespoon of water (optional if want thicker sauce)

2 teaspoons dried Italian Seasoning

1 tablespoon fresh parsley, chopped


1.)Peel and devein shrimp (optional to leave tails on or off) *if unsure how there is a video*

2.) Heat a large skillet over medium-high heat. Melt butter and add garlic and fry for about 1 minute. Add in the shrimp and cook for 2 minutes each side or until shrimp is cooked and no longer transparent. Transfer shrimp to bowl and set aside.

3.) Fry the onion in remaining butter on skillet. Add white wine and allow to reduce slightly. Add sun dried tomatoes and fry for 1-2 minutes.

4.) Reduce heat to low-medium. Add half and half and bring to a gentle simmer and stirring occasionally. Season with salt and pepper to taste.

5.)Add in spinach leaves and allow to wilt in the sauce. Add in Parmesan. Let sauce simmer further until cheese melts through sauce. *optional* Add the water/cornstarch mix to the center of the pan and allow to simmer while quickly stirring the mixture through until sauce thickens.

6.) Add shrimp back to pan. Sprinkle with herbs and parsley, stir thoroughly.

7.) Serve over pasta 


6544 Greatwood Parkway Suite B

Sugar Land, TX 77498


Phone: 832-499-1900