- 2 tablespoons of olive oil
- 3 tablespoons of minced garlic
- 1 small yellow onion, diced
- 1 pound of shrimp, shelled and tails removed
- 1/2 cup of dry white wine
- 1 jar of sundried tomatoes, chopped
- 2 handfuls of fresh spinach
- 1 3/4 cups of cashew milk*
- 2/3 cup of grated parmesan cheese
- 1 tablespoon of dried parsley
- Italian Seasoning to taste
- Salt and pepper to taste
* Any milk works here, I just like cashew milk.
- In a large skillet, heat the olive oil over medium heat and saute the garlic and shrimp. Cook for about 2-3 minutes, then flip the shrimp and cook for another 2-3 minutes. Once cooked through, remove the shrimp from the pan and set aside.
- Saute the diced onion in the remaining oil, adding more oil if needed.
- Add in the white wine and let it simmer until it’s slightly reduced and the onions are softened.
- Add the sundried tomatoes and simmer for 3 minutes.
- Reduce the heat to medium-low and add in the cashew milk. Allow it to simmer for about 3 minutes, stirring frequently to prevent burning.
- Stir in the spinach leaves and allow them to shrink. Slowly add in the Parmesan, stirring constantly or else it will all clump together instead of thickening the whole sauce.
- Add the shrimp back into the sauce, along with the parsley, Italian herbs, and salt and pepper. If the sauce isn’t thick enough, dissolve some cornstarch in cold water and stir it in slowly until it thickens.
This shrimp dish can be a sauce for pasta, or served over steamed veggies (I had it with some asparagus, and of course the leftover white wine!)