1 1/4 lbs extra large shrimp (21/25), peeled and deveined
1 tsp dried basil
Salt and freshly ground black pepper
2 Tbsp butter, divided
1 Tbsp minced garlic (3 cloves)
3/4 cup low-sodium chicken broth
1/2 cup heavy cream
2 tsp cornstarch mixed with 1 Tbsp chicken broth
3 oz baby spinach, chopped (2 packed cups)
1/2 cup (1.5 oz) shredded parmesan cheese
Instructions
Sprinkle shrimp with basil, season lightly with salt and pepper and toss.
Melt 1 Tbsp butter in a 12-inch non-stick skillet over medium-high heat.
Add shrimp in a single layer and cook until bottom is pink, then flip and cook opposite side of shrimp until cooked through and pink, about 3 minutes total.
