Cheesy Tuscan Shrimp

1 lb Shrimp, peeled and deveined

2 tbsp Butter , chopped

½ Onion

3 tsp Minced garlic

¼ c Sun Dried tomatoes , chopped

1 ½ c Heavy whipping cream

¼ c White cooking wine

⅓ c Parmesan cheese , grated

3-4 c Baby spinach, Fresh

1 tsp Italian seasoning

Salt and pepper to taste

Fresh chopped parsley for garnish

Melt the butter in a skillet over medium high heat.

Add the shrimp to the skillet, and saute until cooked through. Season with salt and pepper to taste.

Stir the garlic into the skillet for the last 30 seconds of cooking the shrimp. Remove the shrimp, and set aside.

Reduce the heat to medium, and add the onions into the same skillet with the leftover butter, saute until the onions have softened.

Add the sun-dried tomatoes to the skillet, and saute for 1 minute.

Pour in the white cooking wine to deglaze the skillet. Simmer until the liquid is reduced by half.

Stir in the heavy whipping cream, Italian seasoning, and salt and pepper to taste.

Simmer until the mixture thickens, and then stir in the Parmesan cheese.

Add the spinach to the skillet, and cook until wilted.

Return the shrimp to the skillet, toss to coat in the sauce, and serve.