4 tbsp salted butter
4 cloves of garlic
1/2 medium onion
12 pcs Tiger shrimps
1/2 cup of water
12 pcs Cherry tomato
1 cup of coconut cream
2 cups of baby spinach
1/2 cup grated Parmesan
Salt and pepper
Melt butter in a large saucepan, add shrimp and cook until pink(cooked through). Remove shrimp to a bowl and set aside.
Add garlic and onion into saucepan with butter and sauté until fragrant.
Add water and cook until it is reduced to half.
Add tomato and cook 1-2 minutes. Reduce heat, add cream and bring to a gentle simmer, season with salt and pepper.
Add spinach and let it wilt. Add Parmesan cheese. Once cheese melts, add shrimp and sprinkle with parsley.