INGREDIENTS
3 cups
baby spinach leaves
1 tsp
cornstarch
1 tbsp
fresh parsley
6 cloves
garlic
1 3/4 cups
half n half
2 tsp
italian herbs
2/3 cup
parmesan cheese
4 servings
salt and pepper
2 tbsp
salted butter
500 gs
shrimp
150 gs
sun dried tomato
1/2 cup
white wine
1 small
yellow onion