1/2 stick (4 tablespoons) real butter, not margarine 

2 tablespoons olive oil 

Raw shrimp, peeled, tails off and patted dry (6 or 8 shrimp per serving. Cindy used two pounds of jumbo shrimp for 8/10 servings.) 

3-4 cloves fresh garlic or use 1-2 tablespoons crushed or minced garlic 

1/4 cup white wine like Pinot Grigio (optional) 

Juice from 1/2 lemon 

1 block Boursin garlic & herb cheese 

7 ounces sun dried tomatoes, sliced. If they’re in oil, drain completely.  

6-ounce bag fresh spinach 

1 can (13 ounces) plain artichoke hearts, drained well and cut into bite-sized pieces.  

3-4 cups heavy cream

Grated parmesan cheese

Angel hair pasta

From start to finish, this dish can be made in thirty minutes. It’s pretty decadent with the cream and Boursin cheese. I don’t recommend using milk or anything other than the cream, but you certainly can substitute anything you have, for the heavy cream.

Preheat a large skillet until the pan sizzles when you add a couple of drops of water. I like using a cast iron skillet, but any skillet will work. Melt the butter, then add the shrimp, allow the shrimp to cook for about 3 minutes on medium heat, then flip the shrimp over. Add 2 more tablespoons of butter, then add garlic, stirring frequently to keep the garlic from burning. Lower the heat to a medium/low, then add white wine, lemon juice, and the Boursin cheese. Stir until the Boursin is melted, then add the sun-dried tomatoes, simmer for a few minutes, then add the spinach, all at once, cook uncovered until the spinach shrinks down, then add the artichokes. Add heavy cream and stir gently. You don’t have to use all 3 cups, but I recommend it. Allow to simmer on low heat, uncovered, until everything else is ready. Angel hair pasta only takes a few minutes to cook, so this is the very last step. I don’t recommend rinsing the pasta with water, you want the sauce to stick to the starchy pasta. Serve over angel hair pasta and top with grated Parmesan cheese.

Cindy's tip: I would serve with a simple salad and some sliced French bread!