Creamy Garlic Butter Shrimp Piccata

1: Heat a large skillet over medium-high heat.

2: Melt 1 tbsp butter and add in the garlic, frying until fragrant (about one minute).

3: Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.

4: Fry the onion in the remaining butter in the skillet.

5: Pour in the white wine (if using) and allow to reduce to half, scraping any bits off of the bottom of the pan.

6: Reduce heat to low-medium, add the cream, and bring to a gentle simmer while stirring occasionally.

7: Season with salt and pepper to taste.

8: Add the spinach leaves and allow to wilt in the sauce.

9: Add in the Parmesan cheese and allow the sauce to gently simmer for a further minute or so until the cheese melts through the sauce.

10: For a thicker sauce, add the cornstarch mixture to the center of the pan, and continue to simmer while stirring until the sauce thickens.

11: Add the shrimp back into the pan along with the lemon juice, capers, and parsley; stir through.

12: Take off the heat and serve immediately with lemon slices and extra parsley to garnish. Serve over pasta or rice.