Tuscan Shrimp with Sun-Dried Tomatoes & Spinach

A recipe from Mayo Clinic’s Cook Smart, Eat Well Cookbook by Jennifer Welper

INGREDIENTS

1 Tbsp. olive oil

1 lb. shrimp, peeled & deveined

8 c. spinach, stems removed

1 c. sun-dried tomatoes

1 Tbsp. minced garlic

1 c. chardonnay or other dry white wine

½ c. chopped fresh basil

¼ heavy cream

1 c. unsalted chicken stock

¼ c. shredded Parmesan cheese

4 oz. of your favorite whole wheat pasta

PREP

1. Prepare pasta in a small pot. Heat a large nonstick pan to medium-high heat. When the pan is hot, add the olive oil. Add the spinach, sun-dried tomatoes and garlic, stirring frequently.

2. Once the spinach is nicely wilted, move all ingredients to one side of the pan. Add the shrimp to the other side.

3. Let shrimp sear about 30 seconds before turning them over. Then stir the spinach mixture and shrimp together.

4. Add the wine and reduce the heat to medium or low. Once the wine has reduced by about half, add the remaining ingredients and simmer approximately 2 minutes. Serve over the pasta.