About the Recipe
This dish truly hits all the right spots! The sauce is so creamy and flavorful. The shrimp is cooked perfectly and is given an extra kick of flavor, color and texture by adding in the spinach and sun-dried tomatoes. Serve this up over pappardelle pasta, steamed green beans and really amazing bread on the side.
Ingredients
4 tbsp butter
4 tbsp olive oil, divided
12 cloves garlic, chopped fine
2 (3-finger pinches) dried basil
2 (3-finger pinches) dried parsley
1 (3-finger pinch) dried oregano
2 pounds shrimp, tails off and deveined
1 1/2 yellow onions, chopped
1 C dry white wine (sav. blanc is what I used)
8 ounces sun-dried tomatoes, drained and sliced thin
1 3/4 C half and half
salt and pepper to taste
1-2 big handfuls of baby spinach
2/3 C shredded parmesan
1 1/2 pounds pappardelle pasta
Preparation
Step 1
In a large skillet melt butter and 2 tbsp olive oil over medium-low heat. Add finely chopped garlic, basil, parsley and oregano and let cook until fragrant, about 6 minutes. Watch carefully, so your garlic doesn't burn - it can burn easily. Keep your heat at medium-low. Now add in your shrimp, cooking in batches, and cook your shrimp for two minutes on each side until it turns pink and just cooked through. Using a slotted spoon remove cooked shrimp, trying to preserve as much of the oil, garlic and herbs in the pan, and set aside.
Step 2
Add remaining 2 tbsp olive oil to skillet and heat to medium. Add in chopped onion and cook until completely soft, about 5-6 minutes. Pour in the white wine and scrape up any bits from the bottom and edges of skillet. Next add in sun-dried tomatoes and cook another 2-3 minutes, stirring a few times as you go.
Step 3
Meanwhile, as your onions cook, bring a large pot of water, generously salted, to a boil. When the water is rolling, add in pappardelle pasta and cook to al dente, according to package instructions.
Step 4
Reduce your heat back to medium-low and pour in the half and half and bring to a gentle simmer. Stir in grated Parmesan cheese and allow to completely melt into sauce. Return shrimp to skillet and stir to evenly distribute and coat shrimp in sauce. Salt and pepper to taste. Add in baby spinach and cook until just wilted and soft, 1-2 minutes. Serve over cooked pappardelle and sprinkle a little extra parm on top!