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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
