Juicy Wild Caught Texas Shrimp in a silky garlic-butter cream sauce with spinach, tomatoes, and parmesan. A rich Italian-inspired dish that’s delicious on its own or spooned over pasta or rice.

Serves four.

Ingredients

  • 3 tbsp oil
  • 3 tbsp butter
  • 1 lb 16-20 count Wild Caught Texas Shrimp
  • Salt & pepper
  • 3–6 garlic cloves
  • 1 cup grape tomatoes
  • 3 cups baby spinach
  • 3/4 cup heavy cream
  • 1/2 cup grated parmesan
  • Basil or parsley

Preparation

  • Peel and devein shrimp, then rinse and set aside.
  • Heat oil and butter in a large skillet over medium heat. Careful not to burn/brown butter.
  • Once hot add in the shrimp and salt and pepper to taste. When they are cooked through remove from pan and set aside.
  • Add in the chopped garlic, sliced tomatoes, and spinach. Saute mixture for a few minutes or until the garlic releases its aroma.
  • Slowly stir in the heavy cream, grated parmesan and chopped basil/parsley. Turn down the heat to medium low and simmer until the sauce reduces.
  • Add shrimp back to the pan and toss to combine. Add more salt/pepper, if desired.
  • Serve as is or on top of pasta/rice, if desired.