β€’ 2 tablespoons olive oil

β€’ 2 tablespoons butter

β€’ 1 pound shrimp, deveined, and tails removed

β€’ salt (to taste)

β€’ pepper (to taste)

β€’ 3-4 cloves garlic (minced)

β€’ 1 cup halved cherry or grape tomatoes (or sundried tomatoes)

β€’ 3-4 cups baby spinach

β€’ 3/4 cup heavy cream

β€’ 1/4 cup freshly grated Parmesan

β€’ 2 tablespoons basil, thinly sliced (or parsley)


β€’ Heat oil and butter in a large skillet over medium-high heat. Once the oil is super hot and the butter has melted, add the shrimp and a generous sprinkle of salt & pepper, sautee for 1 minute.

β€’ Remove shrimp from pan and set aside then add the garlic, tomatoes, and spinach to the same pan. Saute for 1 minute or until the garlic is fragrant.

β€’ Stir in the heavy cream, parmesan cheese, and basil. Reduce heat to medium and simmer until sauce is slightly reduced about 2-3 minutes.

β€’ Return the shrimp to the pan and stir to combine. Taste and adjust salt if needed.

SERVINGS: 4 servings

NUTRITION (Per Serving)

Calories: 422kcal | Carbohydrates: 5g | Fiber: 1g | Sugar: 1g | Protein: 28g | Fat: 33g | Saturated Fat: 16g | Sodium: 1066mg