Directions

1. Put butter and olive oil in a big pot and sautée shrimp. Only until they are pink on both sides. Do not cook them for long or they will over cook. They do not need to be cooked through at this point. You can add some salt if you choose.
2. Remove the shrimp when they are pink.
3. In the same large pot, add herbs (lemon balm, rosemary, & basil), minced garlic, mushrooms, and sautée for 2ish mins.
4. Add 2 cups cheery tomatoes and stir briefly.
5. Add spinach leaves (don’t worry if they take up the whole pot, they will cook down). Let them cook down (3-4ish mins).
6. Add 1.5 cups of heavy whipping cream and mix.
7. Add 1-1.5 cups shredded or grated GOOD Romano cheese and mix.
8. Turn heat to low and let simmer (4-5 mins). Stir occasionally. Don’t let it burn on the bottom.
9. Taste test. Add more garlic salt or other seasoning as you see fit.
10. Add the shrimp. Let simmer for 4-5 mins. Stir occasionally.
11. If the sauce isn’t think enough you can add more cheese (1/2-1 cups).
12. After 4-5 mins make sure the shrimp is cooked through. If it is dinner is ready. If it is not just let it simmer a few more minutes!