Description
This Tuscan Butter Shrimp recipe delivers a rich, creamy, and flavorful seafood dish featuring succulent shrimp cooked in a luscious sauce made from sun-dried tomatoes, cherry tomatoes, garlic, fresh herbs, white wine, and Parmesan cheese. Perfectly seasoned and ready in just 30 minutes, it combines fresh ingredients to create a delightful Mediterranean-inspired meal that’s ideal for weeknight dinners or entertaining guests.
Ingredients
Units
Scale
Shrimp and Seasoning
- 1 pound peeled, deveined large raw shrimp, patted dry
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Cooking Fats
- 2 tablespoons unsalted butter, divided
- 2 tablespoons oil from jar of oil-packed sun-dried tomatoes, divided
Vegetables and Herbs
- 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 Seasonings
- 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
- Prep the shrimp: Toss the peeled and deveined shrimp with kosher salt and freshly ground black pepper in a large bowl until they are evenly seasoned.
- Cook the shrimp: Heat a large high-sided skillet over medium heat. Add 1 tablespoon of unsalted butter and 1 tablespoon of sun-dried tomato oil. Once the fats shimmer, lay the shrimp in an even layer. Cook for 3 to 4 minutes, flipping halfway through, until the shrimp are opaque and pink. Remove shrimp to a large plate and set aside.
- Sauté vegetables: In the same skillet, melt the remaining tablespoon of butter with the remaining tablespoon of sun-dried tomato oil. Add halved cherry tomatoes, sliced shallot, sliced garlic, and chopped sun-dried tomatoes. Cook while stirring occasionally for about 4 minutes or until the cherry tomatoes soften and the shallots become translucent.
- Add greens and herbs: Stir in the fresh baby spinach and sliced basil leaves. Then pour in the dry white wine along with grated lemon zest and crushed red pepper. Cook over medium heat while scraping up any browned bits from the bottom of the skillet, reducing the liquid by half for about 2 minutes.
- Create the creamy sauce: Stir in the heavy cream, reduce the heat to low, and add the grated Parmesan cheese. Cook, stirring constantly, for about 2 minutes until the sauce thickens slightly and begins to simmer. Remove the skillet from heat.
- Finish and serve: Stir in fresh lemon juice and return the cooked shrimp along with any juices collected on the plate to the skillet. Toss gently to combine. Garnish with extra basil leaves and additional Parmesan cheese before serving.
Notes
- Use fresh shrimp for the best flavor and texture; thaw frozen shrimp completely before cooking.
- Sun-dried tomatoes packed in oil add richness—reserve the oil for cooking to retain flavor.
- For a spicier dish, increase the crushed red pepper slightly according to taste.
- Serve this dish over cooked pasta, rice, or crusty bread to soak up the delicious sauce.
- White wine can be substituted with chicken broth for a non-alcoholic version.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 5g
- Sodium: 570mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 195mg
