Tuscan Butter Shrimp Recipe

If you re looking for a dish that s bursting with flavor yet surprisingly simple, this Tuscan Butter Shrimp Recipe is an absolute winner. I love this recipe because it combines juicy shrimp with a luscious, creamy sauce that highlights fresh herbs, sun-dried tomatoes, and a hint of lemon-making it feel elegant without any fuss. Whether you’re cooking for a weeknight dinner or a special occasion, it always feels like a treat.

When I first tried this Tuscan Butter Shrimp Recipe, I was amazed at how quickly it came together and how those vibrant flavors just sang on the plate. You ll find that the creamy sauce clings beautifully to the shrimp, and a splash of white wine adds that perfect acidity to balance everything. Trust me, once you taste this, it might just become a staple in your dinner rotation.

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Ingredients You’ll Need

The secret to this Tuscan Butter Shrimp Recipe is fresh, simple ingredients that pack a punch together. I always recommend using fresh shrimp and quality sun-dried tomatoes in oil to nail that authentic Mediterranean vibe.

• Large raw shrimp: Peeled and deveined shrimp work best for quick cooking and perfect texture.
• Kosher salt: Use kosher salt for even seasoning without overpowering the shrimp.
• Freshly ground black pepper: Adds a little gentle heat and depth.
• Unsalted butter: Using unsalted butter lets you control the saltiness, plus it gives that rich creaminess.
• Oil from jarred sun-dried tomatoes: This oil carries a ton of flavor-don t toss it!
• Cherry tomatoes: Halved for sweetness and freshness to brighten the dish.
• Shallot: Thinly sliced shallots lend a mild onion flavor without overpowering.
• Garlic cloves: Thinly sliced garlic infuses that unmistakable aromatic essence.
• Sun-dried tomatoes in oil: Finely chopped for chewy bursts of umami.
• Baby spinach: Adds color and a subtle earthiness.
• Fresh basil leaves: Sliced basil carries the classic Tuscan herb fragrance.
• Dry white wine: Helps deglaze the pan and adds acidity to balance richness.
• Lemon zest: Provides a bright citrus lift that’s essential for freshness.
• Crushed red pepper: Just a pinch for a hint of warmth, adjust to taste.
• Heavy cream: Creates that silky sauce that clings to every bite.
• Parmesan cheese: Freshly grated Parmesan melts into the sauce for savory depth.
• Fresh lemon juice: Stirred in at the end for a refreshing finish.

Variations

I enjoy playing around with this Tuscan Butter Shrimp Recipe depending on the season and what s in my kitchen. Feel free to customize it to match your taste or dietary needs-it s very forgiving and adaptable.

• Dairy-Free Version: I ve made it using coconut cream instead of heavy cream and a touch of nutritional yeast to mimic the Parmesan flavor-still yummy and creamy!
• Spicy Kick: Sometimes I add more crushed red pepper or a dash of smoked paprika for an extra layer of spice that my family loves.
• Herb Swap: In place of basil, I ve used fresh oregano or thyme to give a slightly different herbaceous flair.
• Vegetable Boost: Adding sliced bell peppers or mushrooms works well and makes it even heartier.

How to Make Tuscan Butter Shrimp Recipe

Step 1: Prep and Season Shrimp

Start by patting your shrimp dry-this helps them sear nicely instead of steaming. Toss them with kosher salt and freshly ground black pepper until evenly coated. This simple seasoning brings out their natural sweetness and prepares them for cooking.

Step 2: Sauté Shrimp Until Just Done

Heat a large skillet over medium heat and melt 1 tablespoon butter with 1 tablespoon of that flavorful oil from the sun-dried tomato jar. Once it s shimmering, arrange the shrimp in an even layer and cook about 3-4 minutes total, flipping halfway through. You re looking for opaque pink shrimp with just a bit of a sear-overcooking can make them rubbery, so be attentive here. Once done, transfer them to a plate and keep any juices.

Step 3: Build the Sauce Base

In the same skillet, melt the remaining butter with the leftover sun-dried tomato oil. Stir in halved cherry tomatoes, thinly sliced shallots, garlic, and finely chopped sun-dried tomatoes. Let these cook, stirring occasionally, until the tomatoes soften and shallots turn translucent-this usually takes around 4 minutes. The aroma here is just incredible and sets the foundation for your sauce.

Step 4: Add Greens, Herbs, and Wine

Next, toss in baby spinach, basil, white wine, lemon zest, and crushed red pepper flakes. Scrape up any browned bits from the bottom of your skillet-that s flavor gold. Cook for about 2 minutes over medium heat so that wine reduces by half, concentrating those delicious flavors perfectly.

Step 5: Finish with Cream and Cheese

Lower the heat and stir in the heavy cream. Add in the grated Parmesan cheese, stirring constantly, and cook until the sauce thickens slightly and starts to bubble gently, usually about 2 minutes. This creamy cheesy mixture is what makes the dish feel super indulgent-don t rush this step!

Step 6: Bring It All Together

Remove the skillet from the heat, then stir in the fresh lemon juice for a bright finishing touch. Add the cooked shrimp back into the pan along with any juices from the plate. Stir gently to combine, letting the shrimp soak up that luscious sauce before serving.

How to Serve Tuscan Butter Shrimp Recipe

Garnishes

I always garnish this dish with an extra sprinkle of fresh basil and a generous grating of Parmesan cheese right before serving. The fresh basil adds that punch of herbal brightness, and the Parmesan adds an irresistible savory finish. Sometimes, a little extra lemon zest on top really makes the flavors pop, especially if you like more zing.

Side Dishes

My go-to sides for this Tuscan Butter Shrimp Recipe are simple but effective-think creamy polenta, buttery garlic bread, or tossed pasta to soak up all that delicious sauce. For a lighter option, steamed asparagus or roasted vegetables balance the richness beautifully. Each pairing makes the meal feel complete and satisfying.

Creative Ways to Present

For special occasions, I like serving the shrimp over risotto or even inside a hollowed-out bread bowl-that s always a showstopper at the table. Another favorite is plating this over zucchini noodles for a low-carb twist, but still keeping the creamy sauce that everyone loves. You could also plate it family-style in a large skillet, garnished with fresh basil and lemon wedges, making it fun and interactive.

Make Ahead and Storage

Storing Leftovers

To store leftovers, I transfer the shrimp and sauce into an airtight container and refrigerate them within two hours of cooking. The dish keeps well for up to 2 days without losing much flavor or texture. Just make sure to cool it completely before sealing to maintain freshness.

Freezing

I ve frozen this Tuscan Butter Shrimp Recipe a few times with decent results – just pack it in a freezer-safe container and try to use it within a month. Keep in mind that shrimp can get slightly rubbery when frozen and thawed, so I prefer freezing the sauce separately if I plan ahead.

Reheating

When reheating, I gently warm the leftovers in a skillet over low heat to avoid overcooking the shrimp. Adding a splash of white wine or a teaspoon of water keeps the sauce from thickening too much. Avoid microwaving if possible, as it can toughen the shrimp and separate the cream sauce.

FAQs

Final Thoughts

This Tuscan Butter Shrimp Recipe holds a special place in my heart because it s so simple yet so impressive every single time. I love how it makes me feel like I m dining at a cozy Italian trattoria without leaving my kitchen. You ll enjoy how easy it is to make, how fast it comes together, and how much your family and friends will ask you to make it again. Give it a try-I promise it won t disappoint!

Tuscan Butter Shrimp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 133 reviews

• Author: Mia
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

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Description

This Tuscan Butter Shrimp recipe features succulent shrimp cooked in a rich, creamy sauce infused with sun-dried tomatoes, fresh spinach, basil, and Parmesan cheese. The dish balances vibrant flavors with a smooth, velvety texture, making it perfect for a quick yet elegant dinner.

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Ingredients

Units USM Scale 1x2x3x

Shrimp

• 1 pound peeled, deveined large raw shrimp, patted dry
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Cooking and Sauce Ingredients

• 2 tablespoons unsalted butter, divided
• 2 tablespoons oil from jar of oil-packed sun-dried tomatoes, divided
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup thinly sliced shallot
• 3 garlic cloves, thinly sliced
• 1/2 cup drained and finely chopped sun-dried tomatoes in oil
• 1 cup packed fresh baby spinach
• 1/2 cup loosely packed fresh basil leaves, sliced, plus more for garnish
• 1/2 cup dry white wine
• 1 teaspoon grated lemon zest
• 1/4 teaspoon crushed red pepper
• 1 cup heavy cream
• 2 ounces Parmesan cheese, grated, plus more for garnish
• 1 teaspoon fresh lemon juice

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Instructions

1. Prepare Shrimp: Toss the peeled and deveined shrimp with kosher salt and freshly ground black pepper in a large bowl until well coated. This ensures the shrimp are seasoned evenly before cooking.
2. Cook Shrimp: Heat a large high-sided skillet over medium heat. Add 1 tablespoon unsalted butter and 1 tablespoon sun-dried tomato oil; heat until shimmering, about 2 minutes. Add shrimp in an even layer and cook until they turn opaque and pink, approximately 3 to 4 minutes, flipping them halfway through the cooking process. Once cooked, transfer the shrimp to a large plate and set aside.
3. Sauté Vegetables: In the same skillet, melt the remaining 1 tablespoon butter with the remaining 1 tablespoon sun-dried tomato oil. Stir in the halved cherry tomatoes, thinly sliced shallots, sliced garlic cloves, and finely chopped sun-dried tomatoes. Cook this mixture, stirring occasionally, until the cherry tomatoes soften and the shallots become translucent, about 4 minutes.
4. Add Greens and Wine: Stir the packed fresh baby spinach, sliced fresh basil, dry white wine, grated lemon zest, and crushed red pepper into the skillet. Cook over medium heat, scraping the bottom of the skillet to lift any browned bits, until the wine reduces by half, which should take about 2 minutes. This step concentrates the flavors and melds the ingredients together.
5. Create Creamy Sauce: Stir in the heavy cream and reduce heat to low. Add the grated Parmesan cheese and cook, stirring constantly, until the sauce thickens slightly and starts to simmer, approximately 2 minutes. Then remove the skillet from heat to prevent overcooking.
6. Finish and Serve: Stir in fresh lemon juice to brighten the flavors. Return the cooked shrimp, along with any juices from the plate, to the skillet and gently combine with the sauce. Garnish with additional fresh basil leaves and extra grated Parmesan cheese before serving.

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Notes

• Use large shrimp for best texture and flavor.
• Sun-dried tomato oil adds depth; if unavailable, substitute with olive oil.
• Dry white wine enhances the sauce but can be replaced with chicken broth for a non-alcoholic version.
• Be careful not to overcook shrimp to keep them tender and juicy.
• Serve with crusty bread or over pasta/rice to soak up the sauce.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 420
• Sugar: 4g
• Sodium: 680mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 210mg