Creamy Garlic Shrimp Pasta

Ingredients

• 4 tablespoons salted butter

• 10 cloves garlic, minced

• 1.5-2 lbs shrimp, cleaned and deveined

• 1 onion, diced

• 5oz jar sun dried tomatoes, almost fully drained

• 2 cups heavy cream

• salt and pepper to taste

• 4 cups fresh baby spinach

• 3/4 cup grated Parmesan cheese

• 1 tablespoon Italian seasoning

• 1 tablespoons fresh parsley, chopped

• cooked Pasta of your choice (I used Gluten-Free pasta made from rice & lentils

• 1 cup pasta water (Pasta water is an if needed basis)

In a large skillet heat up butter over medium-high heat, add in the garlic till fragrant. Add in the shrimp cooking till they just turn pink, 4 minutes. Transfer to a bowl and set aside.

In the same skillet with the remaining butter, add onions. Feel free to add a little more butter if needed. Cook for 3 minutes. Add in the sun dried tomatoes and cook for about two minutes to allow the flavors to come out.

Reduce heat to medium-lo and add the heavy cream and bring it to a gentle simmer. Add salt and pepper to taste.

Add spinach leaves and cook till they start to wilt. Add in the Parmesan cheese and allot the cheese to melt and thicken the sauce.

Add shrimp back to the pan, add Italian seasoning and parsley, mix well. Add cooked pasta to pan along with 1 cup salted pasta water, if more sauce is neded. Mix well to combine.

Sprinkle with additional parsley on top, if you like. Serve hot.