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Category   Entrees - Maindishes
Sub Category   None

2 Tablespoons butter
16 ounces large raw shrimp, peeled, deveined, tail off
1 teaspoon garlic powder
1 teaspoon paprika
1 cup heavy cream
cup sun-dried tomatoes
2 cloves garlic, minced
1 cup chopped spinach
1 teaspoon salt

Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet. When the butter has melted add the shrimp and sprinkle with the garlic powder and paprika. Cook for 5 minutes, stirring occasionally, or until shrimp is pink and opaque. Remove the shrimp to a plate and set aside. Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat. Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened, about 2 minutes. Return the shrimp to the skillet and coat with the sauce. Sprinkle with salt, to taste. Serve immediately.

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You can add this CREAMY TUSCAN SHRIMP recipe to your own private DesktopCookbook.


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