2 tablespoons salted butter
6 cloves finely diced garlic
1 pound peeled and deveined shrimp
1 small diced onion
1/2 cup white wine
1 (5 ounce jar) sun dried tomato strips drained from oil
1 3/4 cups half and half
Salt and pepper to taste
3 cups baby spinach leaves
2/3 cup grated Parmesan cheese
1 teaspoon cornstarch mixed with 1 tablespoon water
2 teaspoons dried Italian herbs
1 tablespoon fresh chopped parsley

2 tablespoons salted butter 6 cloves finely diced garlic 1 pound peeled and deveined shrimp 1 small diced onion 1/2 cup white wine 1 (5 ounce jar) sun dried tomato strips drained from oil 1 3/4 cups half and half 3 cup s baby spinach leaves 2/3 cup grated Parmesan cheese 1 teaspoon cornstarch mixed with 1 tablespoon water 2 teaspoons dried Italian herbs 1 tablespoon fresh chopped parsley

Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry about one minute. Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.

Fry the onion in the butter remaining in the skillet. Pour in the white wine, and allow to reduce slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavors.

Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.

Serve over pasta, rice or steamed vegetables.