Tuscan Butter Shrimp

By zhanghengshuo

4 Person

25 Minutes

0 Calories

Tuscan butter makes everything better, especially shrimp. The sauce is so good, you'll be tempted to eat it straight out of the pan, and we wouldn't blame you. If you thought this was delicious, then you really need to try Tuscan Butter Salmon. In love with this sauce, too? Let us know in the comments and don't forget to rate it!

Ingredients

Lemon wedges, for serving (optional)
1/4 cup Basil, thinly sliced
1/4 cup Freshly grated Parmesan
1/2 cup Heavy cream
3 cup Baby spinach
1 1/2 cup Halved cherry tomatoes
3 cloves Garlic, minced
3 tbsp. Butter
Freshly ground black pepper
Kosher salt
1 pound Shrimp, peeled, deveined, and tails removed
2 tbsp. Extra-virgin olive oil

Method

01

In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. Remove from skillet and set aside.
02

Reduce heat to medium and add butter. When the butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
03

Stir in heavy cream, Parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
04

Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, garnish with more basil and squeeze lemon on top before serving.

Related Tags

Tuscan Butter Shrimp

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 5 Mins
Cook Time 20 Mins
Total Time 25 Mins

02 Ingredients

Lemon wedges, for serving (optional)

1/4 cup Basil, thinly sliced

1/4 cup Freshly grated Parmesan

1/2 cup Heavy cream

3 cup Baby spinach

1 1/2 cup Halved cherry tomatoes

3 cloves Garlic, minced

3 tbsp. Butter

Freshly ground black pepper

Kosher salt

1 pound Shrimp, peeled, deveined, and tails removed

2 tbsp. Extra-virgin olive oil

03 Method

Step 1

In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. Remove from skillet and set aside.

Step 2

Reduce heat to medium and add butter. When the butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.

Step 3

Stir in heavy cream, Parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.

Step 4

Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, garnish with more basil and squeeze lemon on top before serving.

04 Author