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Tuscan Butter Shrimp with Tomato Spinach Cream Sauce

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Ingredients
  

  • 2 T. olive oil
  • 1 ½ lbs jumbo shrimp peeled and deveined
  • Kosher salt
  • Freshly ground black pepper paprka
  • 3 T. butter
  • 3 minced garlic cloves
  • small container mushrooms
  • 1 ½ c. halved Cherub salad tomatoes
  • 2 c. baby spinach
  • ¼ c. heavy cream
  • ½ c. freshly grated Parmesan
  • ½ c. chicken stock

Instructions
 

  • Heat oil in large skillet on med-high
  • Season shrimp generously with salt, pepper, paprika and cook on both sides.
  • Remove to a plate.
  • Lower heat and add butter. Add garlic and mushrooms and sauté.
  • Add tomatoes and season with salt/pepper.
  • Cook a few mins and add spinach-let start to wilt.
  • Add cream and cheese and let simmer.
  • Add broth and simmer on low.
  • Return shrimp.
  • If sauce is thickening, add more broth to thin out a bit.