Cooking Instructions

• Add 1-2 tablespoon of olive oil to a pan over medium heat.
• Once heated add the shrimp. Depending on the size cook for 1-2 minutes on each side. You are looking to get a quick sear, but not cook the shrimp 100% throughout. As reference large shrimp take about 4-6 minutes to cook throughout. Remove from the heat and place on the side.
• Lower the heat and add the butter. Once melted add the minced shallot, garlic, cook until soft and fragrant approx. 2-3 minutes.
• Add in the chopped sun-dried tomatoes, and dried herbs and cook for another 2-3 minutes.
• Add in the flour, mix to combine, and cook for another minute.
• Deglaze the pan with white wine and cook for 1-2 minutes.
• Once the wine has cooked off add the tomato paste, mix to combine. Add the chicken broth and simmer for 5-7 minutes with the lid off. The sauce will thicken over that span of time. Salt to taste, start with ¼ teaspoon or a heavy pinch and increase if needed.
• Toss in the spinach and let it wilt before adding heavy cream and parm.
• Bring the sauce back up to a simmer and finally add in the shrimp. Cook the shrimp in the sauce for 2-3 minutes or until completely cooked through. Finish with fresh basil.