Tuscan Butter Shrimp Recipe

If you’re craving something that feels fancy but comes together in a flash, this Tuscan Butter Shrimp Recipe is going to be your new go-to. I absolutely love how it balances creamy, tangy, and savory flavors, all wrapped up in a buttery sauce that just makes you want to dig in right away. Whether it’s a weeknight dinner or a weekend treat, this dish hits that sweet spot where effort and taste perfectly meet.

When I first tried this recipe, I was blown away by how fresh the herbs and sun-dried tomatoes made everything taste — it’s like a little Italian getaway on your plate! You’ll find that the shrimp turn out tender and juicy, swimming in that rich sauce loaded with garlic, Parmesan, and just the right hint of spice. Trust me, once you make this Tuscan Butter Shrimp Recipe, it’ll be one you want to make again and again.

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Ingredients You’ll Need

This Tuscan Butter Shrimp Recipe shines because each ingredient brings something to the table and creates that signature Tuscan flavor profile. When shopping, look for fresh shrimp and high-quality sun-dried tomatoes packed in oil – they really deepen the sauce’s richness.

• Large raw shrimp, peeled and deveined: Fresh is best, but frozen shrimp work well too—just thaw and pat dry.
• Kosher salt: Enhances natural flavors without overpowering.
• Freshly ground black pepper: Adds a touch of heat and earthiness.
• Unsalted butter: Brings richness and smoothness to the sauce.
• Oil from jarred sun-dried tomatoes: Packed with flavor, don’t skip this even if you’re already using butter.
• Cherry tomatoes: Their sweetness balances the creamy sauce perfectly.
• Shallot: Adds a gentle onion flavor that’s less pungent than regular onions.
• Garlic cloves: Thinly sliced for just the right aromatic punch.
• Sun-dried tomatoes: These deepen the tomato flavor and add a chewy, tangy texture.
• Fresh baby spinach: For a pop of color and nutrition that wilts quickly into the sauce.
• Fresh basil leaves: Sweet and fragrant, essential for that Tuscan garden feel.
• Dry white wine: Adds acidity and depth; if you prefer, low-sodium chicken broth can be a substitute.
• Lemon zest: Brings a bright citrus note that lifts the whole dish.
• Crushed red pepper: Just a pinch to highlight the shrimp without overwhelming heat.
• Heavy cream: Creates the velvety, creamy texture that makes this recipe so comforting.
• Parmesan cheese: Freshly grated for a nutty, salty finish that melts beautifully.
• Fresh lemon juice: Added at the end for a fresh zing that ties everything together.

Variations

I know everyone likes a chance to make this Tuscan Butter Shrimp Recipe their own, so I’ve played around with a few tweaks that you can try depending on what you have on hand or your personal tastes.

• Make it lighter: Swap the heavy cream for half-and-half or coconut milk for a lighter yet still creamy sauce – I do this when I want a less rich dinner.
• Add veggies: I’ve tossed in asparagus or zucchini ribbons for extra color and crunch—just sauté them with the shallots and garlic.
• Spice it up: If you’re a fan of heat, bump up the crushed red pepper or add a dash of cayenne for a nice kick.
• Try different herbs: When I couldn’t find fresh basil, I used fresh oregano or thyme, and it gave the dish a different but still delicious twist.

How to Make Tuscan Butter Shrimp Recipe

Step 1: Season and Sear the Shrimp

First, toss the shrimp with kosher salt and freshly ground black pepper—this is your chance to build flavor right from the start. Heat a large skillet over medium heat, then add one tablespoon each of butter and sun-dried tomato oil. When it starts shimmering (about 2 minutes), add the shrimp in a single layer. Cook them until they turn opaque and pink, around 3 to 4 minutes total, flipping halfway through. Be careful not to overcook—the shrimp should be just firm and tender, not rubbery. Once done, transfer them to a plate to rest; you’ll add them back in later.

Step 2: Build the Flavorful Base

In the same skillet, melt the remaining butter and sun-dried tomato oil. Throw in the cherry tomatoes, sliced shallot, garlic, and chopped sun-dried tomatoes. Stir occasionally and cook until the tomatoes soften and the shallots turn translucent, roughly 4 minutes. This part fills your kitchen with the most amazing aroma, and you’ll want to sneak a taste of those sweet tomatoes.

Step 3: Add Greens, Wine & Cream

Next, stir in baby spinach, sliced basil, white wine, lemon zest, and crushed red pepper flakes. Keep the heat at medium, scraping up any bits stuck to the pan as the wine simmers down to about half, which takes about 2 minutes. Then pour in the heavy cream, reducing heat to low, and add the grated Parmesan cheese. Stir constantly for 2 minutes until the sauce thickens slightly and comes to a gentle simmer. You’ll notice how rich and luscious this sauce becomes — it’s pure comfort in a pan.

Step 4: Finish with Lemon and Shrimp

Turn off the heat and stir in fresh lemon juice—that little bit of brightness really wakes up the flavors. Return the cooked shrimp plus any juices on the plate to the skillet, tossing gently to coat everything in the sauce. Before serving, garnish with extra sliced basil and a sprinkle of Parmesan. I usually double the garnish because it just looks so pretty and tastes incredible.

How to Serve Tuscan Butter Shrimp Recipe

Garnishes

I like to finish this dish with a handful of fresh basil leaves and a generous shaving of Parmesan on top—it adds freshness and a lovely visual pop. If you want, a little extra cracked black pepper or a sprinkle of red pepper flakes on the side can amp up the flavor as well.

Side Dishes

Over the years, I’ve paired this Tuscan Butter Shrimp Recipe with everything from creamy polenta to garlic butter pasta, and my family always goes crazy. It’s also fantastic served with crusty bread to mop up the luscious sauce or over a bed of steamed rice for a simple dinner.

Creative Ways to Present

For dinner parties, I love serving the shrimp over individual mini cast iron skillets or rustic bowls, garnished with basil and lemon wedges on the side. It makes the meal feel extra special with minimal fuss. Another fun trick is serving it alongside grilled vegetables or roasted potatoes for a Tuscan-inspired feast.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 2 days. Because the sauce has cream, it’s best eaten relatively soon, but it reheats well without losing the sauce’s lusciousness.

Freezing

Freezing this dish isn’t my favorite because cream-based sauces can separate when thawed, but if you want to freeze, portion it out and freeze without the shrimp. Then add freshly cooked shrimp when reheating for best texture.

Reheating

Gently reheat leftovers on low heat in a skillet, stirring often to prevent the cream from breaking. Adding a splash of white wine or cream while reheating can bring the sauce back to life nicely.

FAQs

Final Thoughts

This Tuscan Butter Shrimp Recipe has become one of my absolute favorites because it feels like a special treat that’s surprisingly easy to make. I love that it brings bold, fresh flavors to the table without hours in the kitchen. If you want a dish that’s impressive but approachable, comforting yet bright, I promise you’ll enjoy making (and eating) this as much as I do. Go ahead, give it a try—you might just find your new favorite shrimp dinner.

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