Description
Creamy Tuscan butter adds heaps of flavor to anything it’s added to, but this shrimp recipe (with cherry tomatoes) is perfect for warm weather.
Ingredients
Scale
- 2 tbsp. extra-virgin olive oil
- 1 lb. shrimp, peeled, deveined, and tails removed
- Kosher salt
- Freshly ground black pepper
- 3 tbsp. butter
- 3 cloves garlic, minced
- 1 1/2 c. halved cherry tomatoes
- 3 c. baby spinach
- 1/2 c. heavy cream
- 1/4 c. freshly grated Parmesan
- 1/4 c. basil, thinly sliced
- Lemon wedges, for serving (optional)
Instructions
- 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 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.
Notes
Serve over pasta or with French bread for dipping. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Seafood Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 391 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 185 mg
Keywords: Tuscan Butter Shrimp, Creamy Shrimp, Italian Seafood, 30-minute meal