Ingredients

• 1 lb large shrimp, peeled and deveined

• 2 tablespoons butter

• 4-5 cloves garlic, minced

• 1 teaspoon onion powder (or ½ small onion, diced)

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup cream cheese, cubed (optional for extra richness)

• ½ cup freshly grated Parmesan cheese

• 4-6 cups fresh baby spinach

• ¼ cup sun-dried tomatoes, chopped (optional)

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

• Fresh parsley for garnish

Instructions

Cooking the Shrimp:

1. Season shrimp with salt and pepper.

2. In a large skillet, melt butter over medium-high heat.

3. Add shrimp and cook for 2-3 minutes per side until pink and cooked through.

4. Remove shrimp from pan and set aside.

Making the Cream Sauce:

1. In the same skillet, reduce heat to medium and add garlic and onion powder.

2. Cook for about 30 seconds until fragrant.

3. Add chicken broth and simmer for 2 minutes to reduce slightly.

4. Pour in heavy cream and Italian seasoning, stirring constantly.

5. If using cream cheese, add cubed pieces and whisk until smooth.

6. Stir in Parmesan cheese until melted and sauce thickens.

7. Add sun-dried tomatoes if using.

Finishing the Dish:

1. Add spinach to the sauce and cook for 2-3 minutes until wilted.

2. Return shrimp to the pan and gently toss to coat with sauce.

3. Season with additional salt and pepper to taste.

4. Garnish with fresh parsley and serve immediately.