~~ Skillet Tuscan Shrimp in Creamy Sun Dried Tomato Sauce ~~

Ingredients:

• 6 shrimp person (You can also substitute scallops, chicken breasts, or a pork chops per person*)
• 2 tablespoons butter
• 3 teaspoons minced garlic
• 3 Diced shallots
• 2 Diced jalapeno peppers
• ½ teaspoon each dried basil, dried oregano, dried thyme
• ½ cup julienned sun dried tomatoes, (If they come in a jar packed with oil, be sure to drain excess oil)
• ½ cup half and half, or heavy cream (use heavy cream for a thicker, creamier sauce!)
• ⅔ cup shaved or shredded parmesan cheese for topping
• fresh basil or thyme, for topping
• salt and pepper, to taste
• Option: add fresh spinach
• Option: roasted garlic cloves instead of minced garlic (The last time I made this I tossed in a couple of roasted garlic cloves, it added nice taste to it.)

Directions:

• In a frying pan, melt the butter and add the diced garlic, shallots, and jalapeno, stir until the shallots turn translucent.
• Add the dried basil, dried oregano, dried thyme, and sun dried tomatoes. Cook until the and half and half or heavy cream to pan and stir to combine.
• Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
• Add the shrimp to pan and stir the mixture until the shrimp is cooked.
• Top with cracked black pepper, grated parmesan cheese and serve over pasta.

Severing suggestion: serve over fettuccine or spaghetti.

Options:

• Add gnocchi, you can add the gnocchi when you add the shrimp.
• Serve over fettuccine or spaghetti.

*When using chicken or pork chops:

• Frist in a large skillet over medium heat, melt butter. Add chicken or pork and cook for 5-7 minutes on each side until browned and cooked through.