- 1 tbsp unsalted butter
- 1 lb shrimp
- 1 tbsp of Olive Oil Divine's Garlic Infused Extra Virgin Olive Oil
- 1 small shallot
- 1/2 cup dry white wine
- 1 1/2 cups reduced-fat cream
- Olive Oil Divine's Himalayan Pink Salt, to taste
- Black pepper, to taste
- 3 cups spinach
- 1/2 cup Parmesan
- 1 tsp cornstarch mixed with 1 tbsp water
- 4 tbsp parsley
- 2 tbsp lemon juice
- 4 tbsp rinsed and dried capers
- Lemon slices
Melt butter in a skillet over medium-high heat. Add in the garlic and cook for 1 minute. Add in the shrimp and cook 2 minutes on each side until cooked through and pink. Set shrimp aside in a bowl.
Cook onions in the butter that is in the skillet. Add in the white wine and let it cook down to half of the amount. Scrape the bottom of the skillet as it cooks to release any small bits.
Over medium-low heat, add in the cream and simmer. Stir as needed. Season with salt and pepper.
Add in the spinach and wilt them in the sauce. Add in the Parmesan and simmer until the cheese melts. For a thicker sauce, add the cornstarch mixture to the pan and stir vigorously until the sauce thickens.
Add the shrimp back in along with lemon juice, capers, and parsley. Serve with lemon and parsley garnishes.
Pairs well with pasta, rice, or vegetables.