Ingredients

• 2 Tbsp olive oil
• 1½ pounds large shrimp, peeled and deveined
• Salt, Pepper and Paprika
• 4 Tbsp butter
• 4 minced garlic cloves
• 1 small can of mushrooms
• 1.5 cups halved Cherry tomatoes
• 2 cups baby spinach
• ¼ cup heavy cream
• ½ cup freshly grated Parmesan
• ½ cup seafood stock ( or chicken stock)

Directions

• Heat oil in large skillet on med-high
• Dry shrimp with a paper towel
• Season shrimp generously with salt, pepper, paprika on both sides
• Cook shrimp on both sides (approximately 2 minutes per side)
• Remove shrimp to a plate
• Lower heat and add butter. Add garlic and mushrooms and sauté.
• Add tomatoes and season with salt/pepper (to taste)
• 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 to the pan
• If sauce is thickening, add more broth to thin out a bit.