Creamy Garlic Butter Tuscan Shrimp

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  2 tbsp Butter
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  1 tbsp Olive oil
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  1 lbs Shrimp
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  1 Yellow Onion(110g)
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  6 Garlic(18g)
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  0.5 cup Wine, White, Dry
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  5 oz Tomatoes, Sun-Dried, Packed In Oil
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  1.8 cup Half and half cream
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  1 1 Pinch Salt, (To Taste)
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  1 1 Pinch Pepper, (To Taste)
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  3 cup Spinach
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  0.7 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 tsp Cornstarch
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  2 tsp Italian seasoning
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  1 tbsp Parsley, Fresh

Instructions

1. 1Heat a large skillet over medium-high heat. Melt the salted butter with the vegetable oil (about 1 minute until foaming). Add the raw shrimp and cook 2–3 minutes per side over medium-high heat until the shrimp turn opaque pink and curl slightly. Transfer to a bowl and set aside.
2. 2In the same skillet, add the diced onion and cook 4–5 minutes over medium heat, stirring occasionally, until softened and translucent. Add the fresh garlic and cook 1 minute over medium heat, stirring constantly, until fragrant.
3. 3Pour in the dry white wine and simmer 2–3 minutes over medium-high heat, scraping the bottom of the pan with a spoon to release browned bits, until the liquid reduces by half.
4. 4Add the sun-dried tomatoes to the pan and cook 1–2 minutes over medium heat, stirring gently, to release their flavors into the sauce.
5. 5Reduce heat to medium-low. Pour in the half and half cream and bring to a gentle simmer, stirring occasionally, for 2–3 minutes. Add the fresh spinach and stir until wilted (about 1–2 minutes). Stir in the grated Parmesan and cook 1 minute over medium-low heat until the cheese melts completely. If a thicker sauce is desired, mix the cornstarch with 2 tablespoons cold water, stir into the pan, and simmer 1–2 minutes over medium-low heat while stirring until sauce thickens.
6. 6Return the cooked shrimp to the pan, sprinkle with the Italian seasoning and fresh parsley, and stir gently to combine over medium heat for 1 minute.
7. 7Divide the creamy garlic butter Tuscan shrimp evenly into 4 airtight containers while hot. Refrigerate for up to 3 days.