Garlic Butter Shrimp Piccata

INGREDIENTS

1 tbsp unsalted butter

6 cloves garlic minced

500 gms shrimp, tails on or off

1 tbsp olive oil

1 small onion chopped

1/2 cup white wine or broth or water

1 1/2 cup cream

Salt and pepper, to taste

3 cups baby spinach

1/2 cup grated Parmesan cheese

4 tbsp chopped parsley

2 tbsp lemon juice, adjust to your taste

GARNISH

Lemon slices, to serve

Fresh chopped parsley (extra), to garnish

METHOD

Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant but not burnt. 

Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl, set aside.

Fry the onion in the same pan. Pour in the white wine (if using)or the liquid, and allow to reduce to half, while scraping any bits off of the bottom of the pan.

Reduce heat to low-medium heat, add the cream and bring to a gentle boil, stir occasionally. 

Season with salt and pepper to your taste.

Add in the spinach leaves and fold in gently to wilt in the sauce, then add in the parmesan cheese and allow sauce to gently simmer for a further minute or until the cheese melts through the sauce.

Add the shrimp back into the pan along with the lemon juice and parsley, stir through.

Take off the heat and serve immediately with lemon slices and extra parsley to garnish. 

Serve over pasta, rice, toasted bread or steamed veg.