Ingredients:
- King Shrimps – 230 g
- Salt – 1/4 tsp
- Ground black pepper – 1/4 tsp
- Olive oil – 1 tbsp
- Butter – 2 tbsp
- Onion – 1/2 pc
- Garlic – 3 cloves
- Crushed chili pepper – 1/2 tsp
- Cream 35% – 100 ml
- Sun-dried tomatoes – 10 pcs
- Dried basil – 1/4 tsp
- Dried rosemary – 1/4 tsp
- Spinach – 30 g
- Parmesan cheese – 60 g
Directions:
- In a deep bowl, mix the peeled shrimp with salt and ground black pepper. Peel and finely chop the onion and garlic. Grate the cheese on a fine grater.
- Soak the sun-dried tomatoes in boiling water for 5-7 minutes. Then drain the water and dry the tomatoes with a paper towel.
- Heat the olive oil in a large frying pan. Place the shrimp in a single layer and fry for a minute. Then carefully turn the shrimp over and fry for another 30 seconds until cooked. Transfer the cooked shrimp to a plate.
- Melt the butter in the same frying pan. Add the onion, garlic, and hot crushed pepper. Cook, stirring, for about 2 minutes until the onion is translucent.
- Then add the heavy cream, add the sun-dried tomatoes, basil, and rosemary. Add salt and pepper. Cook until the sauce thickens (30-60 seconds).
- Add fried shrimp, spinach and grated Parmesan to the finished sauce. Stir and, as soon as the spinach has reduced in volume, remove the pan from the stove.
- This dish can be served on its own with toast or with any side dish.