Description
Embark on a culinary love affair with our Tuscan Butter Shrimp, where each succulent bite narrates a tale of heritage, flavor, and pure indulgence. Immerse yourself in the romance of Tuscan cuisine, as plump shrimp dance in a symphony of butter, herbs, and Mediterranean allure.
Ingredients
- 2 tbsp.extra-virgin olive oil
- 1 lb.shrimp, peeled, deveined, and tails removed
- Kosher salt
- Freshly ground black pepper
- 3 tbsp.butter
- 3cloves 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
- 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.
- 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.
- 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.
- 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
Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half. Alternatively, use all light cream or heavy cream. Substitute half and half with almond milk.
If serving with pasta: add in pasta cooked al dente along with 1/4 cup of reserved pasta water into the pan of shrimp once they are cooked. Gently mix through the sauce until combined. Serve immediately.
Nutrition
- Serving Size: 4