INGREDIENTS
1 lb large shrimp, peeled and deveined
2 tablespoons butter
1 teaspoon paprika
3 cloves garlic, minced
1 cup heavy cream
1 teaspoon lemon juice
1/2 cup sun-dried tomatoes
1 cup baby spinach, roughly chopped
Kosher salt and freshly ground black pepper, to taste
PREPARATION
Add butter to a large skillet over medium heat.
Once hot, add shrimp and season with paprika and salt and pepper. Cook, stirring occasionally, until shrimp is pink and opaque, about 5 minutes. Remove shrimp to a plate and set aside.
Add garlic to pan and cook 1 minute. Stir in cream, lemon juice, sun-dried tomatoes, and let simmer until thickened, about 2 minutes.
Stir in spinach and allow to wilt. Return shrimp to skillet, season to taste, and serve immediately. Enjoy!
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