Creamy Parmesan and Spinach Shrimp

Ingredients

• 1 1/4 lbs extra large shrimp, peeled and deveined
• 1 tsp dried basil
• Salt and freshly ground black pepper
• 2 Tbsp butter, divided
• 1 Tbsp minced garlic
• 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 shredded parmesan cheese

Directions

1. Scatter the basil over the shrimp, add a light pinch of salt and pepper, and toss to coat.
2. Warm 1 Tbsp butter in a 12-inch non-stick skillet set over medium-high heat. Arrange the shrimp in the pan in one layer, cook until the underside turns pink, then turn and cook the other side until the shrimp are pink all the way through, about 3 minutes total.
3. Move the shrimp to a plate. In the same skillet, melt the remaining 1 Tbsp butter over medium heat.
4. Stir in the garlic and cook until it is just pale golden, about 30 seconds, then add the chicken broth.
5. Add the spinach and stir as it cooks, until it begins to wilt, about 1 minute.
6. Pour in the cream and the cornstarch mixture, then cook while stirring the whole time, until the sauce comes to a gentle simmer and thickens slightly, about 2 minutes.
7. Mix in the parmesan cheese and continue cooking until it has melted. Taste and add a light sprinkle of salt if needed.
8. Take the skillet off the heat and fold the shrimp back in. Serve over spaghetti or spaghetti squash if desired.