Description
A rich and flavorful Tuscan Butter Shrimp recipe featuring succulent shrimp cooked in a creamy sauce with sun-dried tomatoes, cherry tomatoes, fresh spinach, basil, and Parmesan cheese. This quick stovetop dish combines vibrant Italian flavors with a tangy hint of lemon, perfect for a delightful weeknight 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
- 2 tablespoons unsalted butter, divided
- 2 tablespoons oil from jar of oil-packed sun-dried tomatoes, divided
Vegetables and Aromatics
- 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
Liquids and Finishing
- 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 combined.
- 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. Place shrimp in an even layer and cook until opaque and pink, about 3 to 4 minutes, flipping shrimp halfway through cooking time. Transfer cooked shrimp to a large plate.
- Sauté Vegetables: In the same skillet, melt the remaining 1 tablespoon butter with the remaining 1 tablespoon sun-dried tomato oil. Stir in cherry tomatoes, sliced shallot, sliced garlic, and chopped sun-dried tomatoes. Cook, stirring occasionally, until tomatoes are soft and shallots are translucent, about 4 minutes.
- Add Greens and Wine: Stir in baby spinach, basil, dry white wine, grated lemon zest, and crushed red pepper. Cook over medium heat, scraping up any browned bits from the bottom of the skillet. Continue until the wine mixture is reduced by half, about 2 minutes.
- Add Cream and Cheese: Stir in the heavy cream. Reduce heat to low, then add the grated Parmesan cheese. Cook, stirring constantly, until the mixture is slightly thickened and simmering, about 2 minutes. Remove the skillet from heat.
- Finish and Serve: Stir in fresh lemon juice. Add the cooked shrimp along with any juices from the plate back into the skillet. Garnish with additional fresh basil leaves and grated Parmesan cheese. Serve immediately.
Notes
- Use fresh shrimp for best flavor and texture; if using frozen, thaw completely and pat dry before cooking.
- Dry white wine like Pinot Grigio or Sauvignon Blanc works well in this recipe.
- Adjust crushed red pepper to your desired spice level or omit if sensitive to heat.
- For a low-carb option, serve over zucchini noodles or cauliflower rice instead of pasta or bread.
- Make sure to scrape up browned bits in the pan during step 4 to maximize flavor.
- Leftovers can be refrigerated up to 2 days; reheat gently to avoid overcooking shrimp.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 450
- Sugar: 5g
- Sodium: 620mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 220mg
