Sauteed Shrimp & Spinach in a White Wine Cream Sauce

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I was inspired to make this recipe from my friend and coworker Courtney Crush.   We were chatting earlier this week and she told me about a white wine cream sauce she made; so here's my version.  I did not serve this with traditional pasta I used Root Rebel 100% Plant Based Noodles.  Feel free to serve with your favorite pasta.

Ingredients

One pound of shrimp peeled in my goodness please devain it nobody likes seeing that dark line in shrimp 😁

One and a 1/2 tablespoons of extra Virgin Olive oil

One shallot diced 

3 cloves of garlic minced 

A 1/2 a stick of butter I used Vermont  Creamery cultured butter with sea salt.  You can use regular butter Land Lakes store brand it really doesn't matter I just prefer the Vermont Creamery.

2 to 3 cups of spinach please please pull the stems off nobody likes eating them.

4 tablespoons of flour but I used Carbquick it's sort of like Bisquick but has very few carbs.

1 cup White Wine,  I used a nice Chardonnay,   if you prefer use White Cooking Wine.  You can find at Kroger in the vinegar isle.

About 1 cup of whole milk or half and half.

2 pinches of pepper

1/2 cup of grated parmesan cheese. 
 
Recipe...

Heat Olive oil in a fry pan on medium high heat add shrimp and cook until slightly pink.  Transfer to seperate dish.



Next add butter to pan and melt.  Toss in the diced shallot and minced garlic and sauté for 3 to 4 minutes.  Make sure you do not burn it.



Gonna make the roux by adding flour to pan and stir.  Sorta like making gravy it will be lumpy.  Turn heat down to medium low and slowly add milk and wine.    Keep stirring until smooth.  Add 2 pinches of pepper.  Toss in spinach and shrimp.  Now add you cooked pasta and parmesan cheese.  Do NOT add any salt its in the butter and parmesan cheese.   You can add additional pepper.  













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