Having my family around is one of the blessings that I don’t take for granted. Today as we were celebrating Father’s Day, I decided to treat my favorite men on this planet, my husband and 2 brothers, with a delicious meal. They are wonderful fathers and husbands.
One of the dishes that I served them was a creamy and rich Tuscan shrimp recipe. It was so great to have all of them around and they enjoyed everything.
Marjie’s Tuscan Shrimp recipe.
2 lb. shrimp peeled, deveined, and tails removed
2 cups baby spinach
1 cup cherry tomatoes
1 cup parmesan cheese
1 tbs. extra virgin olive oil
2 tbs. butter
6 cloves garlic, minced
½ cup half and half
Mint thinly sliced
1 lemon juice
¼ cup white wine
1 tsp pepper flakes
Salt and black pepper to taste
In a large skillet over medium-high heat, heat the oil, add the shrimp and season them with salt, pepper, and pepper flakes. Sear them until they become opaque. Remove the shrimp from skillet and set aside.
Reduce the heat to medium and add the butter. Add the garlic and cook until they are fragrant for about one minute. Add the cherry tomatoes and season with salt and pepper.
Cook the tomatoes until they are beginning to burst. Add the spinach and cook for about 2 to 3 minutes. Add the lemon juice and the wine.
Stir in the half and half, the Parmesan cheese and the mint. Bring the mixture to a simmer. Reduce the heat to low and cook for another 3 minutes.
Return the shrimp to the skillet and stir to combine. Cook until shrimp is heated through.
I served this dish with some baked potatoes.