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
Units
Scale
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
