Tuscan Butter Shrimp

Tuscan butter shrimp is one of those restaurant-style dishes that comes together faster at home than it would take to order takeout. The sauce is rich with butter, garlic, sun-dried tomatoes, and spinach, all finished with a pour of cream. It looks fancy but the technique is simple.

Cook the shrimp quickly over high heat, then pull them out while you build the sauce in the same pan. The spinach will wilt down in about a minute, and the sun-dried tomatoes add a sweet-tart punch that cuts through all that butter and cream. Serve over pasta, rice, or with crusty bread for soaking up the sauce. This is the kind of dinner that tastes like more effort than it takes: one skillet, both shrimp and sauce done in about fifteen minutes.

Sear the Shrimp and Remove Before Fully Cooked

Season the shrimp with salt, pepper, and Italian seasoning. Melt two tablespoons of butter in a large skillet over medium-high heat. Sear the shrimp in a single layer for one to two minutes per side until pink and just curled. Do not overcook. Remove to a plate while you make the sauce.

Build the Sauce with Garlic and Sun-Dried Tomatoes

Reduce heat to medium and add the remaining tablespoon of butter. Cook minced garlic for thirty seconds until fragrant, then add sliced sun-dried tomatoes and cook for one minute. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Simmer for two minutes until slightly reduced.

Finish with Cream, Spinach, and Shrimp

Add heavy cream, grated Parmesan, and red pepper flakes. Stir until the Parmesan melts and the sauce is smooth. Add baby spinach and stir until just wilted, about one minute. Return the shrimp to the skillet and toss to coat in the sauce. Cook for one minute more to heat through. Garnish with fresh basil and serve immediately. Print

Tuscan Butter Shrimp

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• Author: Honest Cooking
• Total Time: 20 minutes
• Yield: 4 servings

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Description

Tuscan butter shrimp is one of those recipes that feels far fancier than the effort involved. Plump shrimp seared in butter with garlic, sun-dried tomatoes, spinach, and a splash of cream — it comes together in one skillet in about fifteen minutes. The sun-dried tomatoes give it sweetness and depth, the spinach wilts into the sauce, and the whole thing begs to be scooped up with crusty bread.

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Ingredients

Units USM

• 1 1/2 lbs large shrimp, peeled and deveined
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon Italian seasoning
• 3 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1/3 cup sun-dried tomatoes packed in oil, drained and sliced
• 3 cups fresh baby spinach
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup freshly grated Parmesan
• 1/4 teaspoon red pepper flakes
• Fresh basil for serving
• Crusty bread for serving

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Instructions

1. Season the shrimp with salt, pepper, and Italian seasoning.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Sear the shrimp in a single layer for 1 to 2 minutes per side until pink and just curled. Remove to a plate — they will finish cooking in the sauce.
3. Reduce heat to medium. Add the remaining tablespoon of butter. Cook the garlic 30 seconds, then add the sun-dried tomatoes and cook 1 minute.
4. Pour in the chicken broth and scrape up any browned bits. Simmer 2 minutes until slightly reduced.
5. Add the heavy cream, Parmesan, and red pepper flakes. Stir until the Parmesan melts and the sauce is smooth.
6. Add the spinach and stir until just wilted, about 1 minute. Return the shrimp to the skillet and toss to coat in the sauce. Cook 1 minute more.
7. Garnish with fresh basil and serve with crusty bread for soaking up every drop of sauce.

Notes

• Remove the shrimp before they are fully cooked — they finish in the sauce. Overcooked shrimp turn rubbery and no amount of good sauce fixes that.
• Sun-dried tomatoes packed in oil have more flavor and better texture than the dry kind, and the oil adds richness to the sauce.
• This sauce is also outstanding over pasta, rice, or spooned into a bowl with crusty bread as a lighter dinner.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 3
• Sodium: 760
• Fat: 22
• Carbohydrates: 8
• Fiber: 1
• Protein: 32
• Cholesterol: 230

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