Creamy Garlic Shrimp W/ Spinach & Sun-Dried Tomatoes 🍤 🧄
INGREDIENTS:
2 lbs shrimp, peeled & devined
1 tbsp butter
3 teaspoons of minced garlic
1/2 large yellow onion, diced
1/2 cup low sodium chicken broth
8 oz. sun dried tomatoes (drained from olive oil, but reserve 1 tbsp of the oil)
15 ounces unsweetened almond milk
4 cups packed baby spinach
1/3 cup Parmesan cheese
3 tsp Italian seasoning
Garlic salt, to taste
Pepper, to taste
Red pepper flakes, to taste
INSTRUCTIONS:
1. In a large skillet/wok, melt the butter over medium/high heat. Add in your shrimp and season it with garlic salt, pepper, and red pepper flakes to taste.
2. Once your shrimp is fully cooked, set it aside on a plate.
3. Add your reserved olive oil from your jar of sun dried tomatoes to the pan. Sauté the garlic & onion until fragrant and the onions start to caramelize.
4. Add in your sun dried tomatoes. Continue to sauté for an additional 3-4 minutes.
5. Pour in your chicken broth. Allow it to cook down a bit. Pour in your almond milk and bring to a boil. Add the Parmesan cheese and Italian seasoning.
6. Turn your heat down to low and add in your spinach. Cook for about 2 minutes, or until the leaves of the spinach are all wilted.
7. Add your shrimp back in and simmer for 5 minutes, or until the sauce has thickened.
8. Serve with rice or cauliflower rice and enjoy!
Makes 8 servings
Macros Per Serving:
211 calories
5g fat
11g carbs (7g net)
35g protein
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