I absolutely love this Tuscan Butter Shrimp Recipe because it brings together the richness of butter and cream with the vibrant freshness of sun-dried tomatoes, herbs, and lemon. It’s one of those dishes that feels fancy but actually comes together quickly, making it perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.
When I first tried this recipe, I was hooked by how the shrimp stayed tender and juicy, while the silky sauce had just the right balance of tangy, cheesy, and herbaceous flavors. You’ll find that this Tuscan Butter Shrimp Recipe is incredibly versatile—it pairs beautifully with pasta, rice, or even crusty bread to soak up every last bit of that delicious sauce.
Why You’ll Love This Recipe
- Fast and Flavorful: You get a restaurant-quality dish ready in about 30 minutes.
- Rich Creamy Sauce: The buttery, cheesy sauce is comforting yet fresh with herbs and lemon zest.
- Perfectly Juicy Shrimp: The shrimp cooks quickly and stays tender without drying out.
- Crowd Pleaser: This always has my family asking for seconds and is great for casual dinner parties.
Ingredients You’ll Need
The beauty of this Tuscan Butter Shrimp Recipe is in its simple yet fresh ingredients that build layers of incredible flavor. Selecting good quality shrimp and ripe cherry tomatoes will really elevate the dish.
- Large raw shrimp: Peeled and deveined, make sure they’re dry for perfect searing.
- Kosher salt: For seasoning—use less if your shrimp is pre-salted.
- Black pepper: Freshly ground adds the best subtle heat.
- Unsalted butter: Divided for cooking shrimp and the sauce’s base.
- Sun-dried tomato oil: Adds a deep, rich tomato flavor and helps cook the shrimp.
- Cherry tomatoes: Halved for burst of juiciness and sweetness.
- Shallot: Thinly sliced for a mild onion flavor that softens nicely.
- Garlic cloves: Thinly sliced to infuse the sauce with aromatic richness.
- Sun-dried tomatoes in oil: Finely chopped for a punch of concentrated tomato flavor.
- Baby spinach: Fresh and packed for nutrition and color.
- Fresh basil leaves: Sliced, plus extra for garnish to boost herbaceous notes.
- Dry white wine: Adds acidity and depth—choose something you’d enjoy drinking.
- Lemon zest: Grated to brighten the sauce with citrusy aroma.
- Crushed red pepper: Just a pinch for a gentle heat balance.
- Heavy cream: Creates the rich, indulgent sauce base.
- Parmesan cheese: Freshly grated to thicken the sauce and add umami.
- Fresh lemon juice: Added at the end for a final fresh pop.
Variations
I love playing around with this recipe depending on what I have on hand or the flavor profile I want to highlight. Feel free to make it your own—it’s both forgiving and flexible!
- Spicy Upgrade: I sometimes add extra crushed red pepper or a dash of cayenne for a bolder kick.
- Dairy-Free Version: Swap heavy cream and butter for coconut milk and olive oil—still creamy but lighter.
- Herb Swap: Try adding fresh thyme or oregano if basil isn’t your favorite or just for variety.
- With Pasta: Toss the finished shrimp and sauce with cooked linguine or fettuccine for a hearty meal.
How to Make Tuscan Butter Shrimp Recipe
Step 1: Prep Your Shrimp
Start by patting your shrimp dry to help them sear nicely instead of steaming. Toss them with kosher salt and black pepper in a mixing bowl until well-coated. This simple seasoning primes the shrimp for a flavorful crust when cooking.
Step 2: Cook the Shrimp
Heat your skillet over medium heat and add butter and sun-dried tomato oil until shimmering—this combo provides richness plus that subtle tomato undertone. Lay shrimp in a single layer and cook for about 3 to 4 minutes, flipping halfway through. You’re aiming for them to turn pink and opaque but still stay tender. Then, transfer shrimp to a plate to rest while you build the sauce.
Step 3: Make the Sauce Base
In the same skillet, melt the remaining butter with the leftover oil to soak up any browned bits left by shrimp—that’s flavor gold! Add halved cherry tomatoes, sliced shallot, garlic, and chopped sun-dried tomatoes. Stir occasionally and cook until tomatoes soften and shallots become translucent (about 4 minutes).
Step 4: Add Greens and Wine
Stir in baby spinach, sliced basil, dry white wine, grated lemon zest, and crushed red pepper. Using a wooden spoon, scrape the flavorful bits stuck to the pan’s bottom while the wine reduces by half (roughly 2 minutes). This step deepens the sauce’s complexity with bright acidity and herby freshness.
Step 5: Finish the Creamy Sauce
Lower the heat and stir in heavy cream, then sprinkle in freshly grated Parmesan. Keep stirring until the sauce thickens slightly to a luscious, creamy consistency and starts to simmer (about 2 minutes). Remove the skillet from heat to avoid overcooking and curdling the cream.
Step 6: Combine and Garnish
Stir in fresh lemon juice for a bright pop, then add the cooked shrimp with any juices that collected on your plate. Toss everything gently to coat and heat through. Finish by garnishing with extra basil leaves and more Parmesan cheese. Serve immediately for the best experience!
Pro Tips for Making Tuscan Butter Shrimp Recipe
- Dry Shrimp Thoroughly: This helps you get a perfect sear without steaming your shrimp.
- Use Fresh Herbs: They make a huge difference in freshness—dried just can’t compare here.
- Don’t Overcook Shrimp: Remove them from the pan as soon as they turn pink to keep them tender.
- Wine Matters: Use a wine you enjoy drinking so the sauce tastes great, not bitter.
How to Serve Tuscan Butter Shrimp Recipe
Garnishes
I always finish this dish with fresh basil leaves and a generous grating of Parmesan cheese because they brighten and deepen the flavors. A sprinkle of freshly cracked black pepper and even a lemon wedge on the side really elevates the experience.
Side Dishes
This Tuscan Butter Shrimp Recipe pairs beautifully with angel hair pasta, creamy polenta, or even garlic bread to soak up that dreamy sauce. For a low-carb option, serve it over sautéed zucchini noodles or cauliflower rice—both add a nice texture contrast.
Creative Ways to Present
For special occasions, I like to serve this in individual warm bowls with fresh basil sprigs on top, maybe some toasted pine nuts for crunch. Setting the table with rustic plates and a glass of chilled white wine makes it feel extra festive and inviting.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find they keep well for up to 2 days. Because the sauce is creamy, it thickens after chilling—just stir in a splash of cream or water when reheating to bring it back to life.
Freezing
I usually don’t freeze this recipe because cream-based sauces can separate, but if you want to, freeze the shrimp and sauce separately. This keeps texture better when you thaw and reheat.
Reheating
Reheat gently on the stovetop over low heat, stirring often and adding a little cream or broth if too thick. This helps avoid breaking the sauce. Avoid microwaving if possible for best texture.
FAQs
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Can I use frozen shrimp for this Tuscan Butter Shrimp Recipe?
Yes, you can use frozen shrimp but be sure to fully thaw and pat them dry before cooking. Excess moisture from frozen shrimp can cause them to steam instead of sear, which affects texture. I recommend buying fresh if possible for the best results.
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What can I serve with Tuscan Butter Shrimp to make it a full meal?
This recipe goes great with pasta, risotto, crusty bread, or even a light side salad. I often choose angel hair pasta to twirl with the creamy sauce or roasted vegetables for a balanced plate full of flavor and texture.
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Can I make this recipe gluten-free?
Absolutely! The Tuscan Butter Shrimp Recipe is naturally gluten-free as long as you double-check your Parmesan and wine to ensure no hidden gluten. Serve it over gluten-free pasta or veggies to keep it safe for gluten-sensitive guests.
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How spicy is the Tuscan Butter Shrimp Recipe?
It has just a gentle heat from the crushed red pepper—enough to add warmth without making it fiery. You can easily adjust the spiciness by adding more or less crushed red pepper according to your preference.
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Can I use a different type of cheese instead of Parmesan?
Parmesan is highly recommended for its salty, nutty flavor and how it melts into the sauce, but you can experiment with Pecorino Romano or a hard Asiago if you want a different twist. Just make sure it’s a firm, aged cheese for the best consistency.
Final Thoughts
This Tuscan Butter Shrimp Recipe has become one of my go-to dishes when I want something that feels indulgent but doesn’t require complicated prep. I love sharing it with friends because it’s always a crowd-pleaser and makes weeknights feel a little more special. Give it a try—I’m confident you’ll be as hooked as I am!
Print
Tuscan Butter Shrimp Recipe
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Tuscan Butter Shrimp is a rich and flavorful skillet dish featuring succulent shrimp cooked in a creamy sauce infused with sun-dried tomatoes, garlic, fresh herbs, white wine, and Parmesan cheese. This vibrant Italian-inspired recipe offers a perfect balance of tangy, savory, and creamy notes, ideal for a comforting yet elegant meal.
Ingredients
Shrimp
- 1 pound peeled, deveined large raw shrimp, patted dry
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Cooking Fat and Oil
- 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 Seasoning
- 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 shrimp with kosher salt and black pepper in a large bowl until evenly coated. This seasoning step ensures the shrimp are flavorful before cooking.
- Cook Shrimp: Heat a large high-sided skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon oil from the sun-dried tomatoes jar. Once the mixture is shimmering, add shrimp in a single layer. Cook the shrimp for 3 to 4 minutes, flipping halfway through, until they turn opaque and pink. Remove the shrimp from the skillet and transfer to a large plate.
- Sauté Vegetables: In the same skillet, melt the remaining 1 tablespoon butter with the other tablespoon of sun-dried tomato oil. Stir in cherry tomatoes, shallot, garlic, and chopped sun-dried tomatoes. Cook while stirring occasionally until the cherry tomatoes soften and the shallot becomes translucent, approximately 4 minutes.
- Add Greens and Seasoning: Stir in baby spinach, sliced basil, dry white wine, lemon zest, and crushed red pepper into the skillet mixture. Continue cooking over medium heat, scraping up any browned bits from the bottom, until the wine reduces by half, about 2 minutes.
- Create Creamy Sauce: Stir in heavy cream and reduce the heat to low. Add grated Parmesan cheese and cook, stirring constantly, until the sauce slightly thickens and begins to simmer, about 2 minutes. Remove the skillet from heat.
- Finish and Serve: Stir fresh lemon juice into the sauce. Return the cooked shrimp along with any juices collected on the plate to the skillet, tossing to combine and warm through. Garnish with additional basil leaves and extra Parmesan cheese before serving.
Notes
- Use fresh shrimp for best flavor and texture; thawed frozen shrimp also work well.
- Oil from sun-dried tomatoes adds depth to the dish; do not substitute with plain olive oil.
- Adjust crushed red pepper amount to control spiciness level.
- Serve with crusty bread or over pasta to soak up the creamy sauce.
- For a lighter variation, substitute heavy cream with half-and-half, though the sauce will be less rich.
Nutrition
- Serving Size: 1/4 of recipe (about 6-7 shrimp with sauce)
- Calories: 540
- Sugar: 5g
- Sodium: 1279mg
- Fat: 41g
- Saturated Fat: 21g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 238mg
