Shrimp-Spinach-Artichoke Bake

This is my "healthy" version of spinach artichoke dip. It is not as creamy and smooth as the dip version. This is more of a veggie casserole with shrimp. It will satisfy the craving without adding 10lbs-hopefully ;)

20 Frozen or Fresh Jumbo shrimp
1 bag frozen spinach
2 jars of marinated artichoke hearts
1/4 cup half&half
1/2 cup Parmesan cheese
3 large cloves of garlic
2tablespoons EVOO, butter, or margarine
a pinch of flour

-Preheat oven to 400 degrees
-Heat spinach and drain all of the water from it.
-Remove hard tail from the shrimp
-Chop artichoke hearts into smaller bite size pieces
-Mince garlic and saute in sauce pan with butter until translucent. Whisk in the half&half and flour until slightly thickened.
If you prefer a creamier texture you would want to transfer the spinach and artichokes to a food processor. You could blend until you achieve the desired texture. Instead of the blended texture, I just toss everything into the sauce at low heat until the cheese has melted. Then I transfer to a casserole dish and bake at 400 degrees for 10-15 minutes.
You could serve as a side dish or as a dip with pita or tortilla chips.