Tuscan Butter Shrimp with Sun-Dried Tomatoes and Cream Recipe

Oh, I absolutely love sharing this Tuscan Butter Shrimp with Sun-Dried Tomatoes and Cream Recipe — it’s one of those dishes that feels both indulgent and surprisingly easy to pull off. The richness from the butter and cream blends beautifully with the bright notes of sun-dried tomatoes and lemon zest, making every bite sing. You’ll find it’s perfect for a cozy dinner when you want something fancy but don’t have hours to spend in the kitchen.

When I first tried this recipe, I was amazed at how quickly it came together and how flavorful it got without needing a long ingredient list or complicated steps. Whether you’re cooking for a special someone or just treating yourself, Tuscan Butter Shrimp with Sun-Dried Tomatoes and Cream Recipe has this magical way of making a weeknight feel like a celebratory feast. Plus, it pairs with so many sides that I’m always excited to switch things up!

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Ingredients You’ll Need

This recipe’s magic relies on fresh, quality ingredients that complement each other wonderfully—shrimp, fresh herbs, and the sunny punch of sun-dried tomatoes. When shopping, I like to grab oil-packed sun-dried tomatoes for that extra layer of flavor they bring through their infused oil.

• Large raw shrimp: Peeled and deveined shrimp are ideal for a quick cook time and easy eating.
• Kosher salt: For seasoning the shrimp evenly and enhancing all the flavors.
• Freshly ground black pepper: Adds a mild heat that pairs well with the creamy sauce.
• Unsalted butter: Using unsalted lets you control the saltiness perfectly.
• Sun-dried tomato oil: The oil packed with the tomatoes adds a rich, savory undertone—don’t skip it!
• Cherry tomatoes: Their sweetness balances the tangy sun-dried tomatoes beautifully.
• Shallot: Provides a mild, slightly sweet onion flavor.
• Garlic cloves: Thinly sliced garlic gives a lovely aroma without overpowering.
• Sun-dried tomatoes: Chopped finely, they infuse the dish with a deep, tangy taste.
• Baby spinach: Adds color, texture, and a healthy green element.
• Fresh basil leaves: Fresh basil’s fragrant flavor is essential for that authentic Tuscan vibe.
• Dry white wine: A splash to deglaze the pan and add complexity—choose something you’d enjoy sipping.
• Lemon zest: Brightens the whole dish with citrus freshness.
• Crushed red pepper: Brings a subtle kick that wakes up the flavors without heat overload.
• Heavy cream: Creates a luscious, silky sauce that’s simply irresistible.
• Parmesan cheese: Grated fresh, it melts smoothly and adds a nutty depth.
• Fresh lemon juice: Stirred in at the end for a perfect balance of acidity.

Variations

I love to tweak this Tuscan Butter Shrimp with Sun-Dried Tomatoes and Cream Recipe depending on what I have on hand or the mood we’re in. Feel free to play around—cooking like this is about making the recipe your own.

• Protein Swap: Sometimes, I swap shrimp for scallops or chicken breast; just adjust cooking times accordingly.
• Dairy-Free: Substitute heavy cream with canned coconut milk and use olive oil instead of butter to make a dairy-free version.
• Herb Changes: Try adding fresh thyme or oregano for different herbal profiles that complement the sauce fantastically.
• Heat Level: Increase the crushed red pepper if you want more spice, or add a pinch of smoked paprika for subtle smoky warmth.

How to Make Tuscan Butter Shrimp with Sun-Dried Tomatoes and Cream Recipe

Step 1: Season and Sauté the Shrimp

Start by tossing your shrimp with kosher salt and freshly ground black pepper in a large bowl—this ensures every bite is perfectly seasoned. Heat a skillet over medium heat and melt a tablespoon of butter along with a tablespoon of that flavorful sun-dried tomato oil. When the butter is foamy and the oil shimmers, lay the shrimp in a single layer. Cook them for 3 to 4 minutes total, flipping halfway through until they turn pink and opaque. Don’t crowd the pan—if your skillet isn’t big enough, cook in batches so they sear rather than steam. Once done, transfer shrimp to a plate and set aside.

Step 2: Build the Flavor Base with Veggies and Garlic

In the same skillet, melt the remaining butter and add the rest of your sun-dried tomato oil. Stir in the cherry tomatoes, sliced shallot, garlic, and finely chopped sun-dried tomatoes. Let this cook over medium heat for about 4 minutes, stirring occasionally, until the tomatoes soften and the shallots become translucent. You’ll start to smell those incredible aromas—a sign that the sauce foundation is coming together beautifully.

Step 3: Layer in Greens, Wine, and Seasonings

Next, stir in fresh baby spinach, sliced basil, dry white wine, lemon zest, and crushed red pepper flakes. As you stir, scrape up any browned bits stuck to the skillet—that’s flavor gold. Cook this mixture until the wine reduces by about half, which takes roughly 2 minutes. This reduction intensifies the flavor and thickens the base, prepping it to marry wonderfully with the cream.

Step 4: Add Cream and Parmesan for the Signature Sauce

Turn the heat to low and pour in the heavy cream, stirring gently. Add grated Parmesan cheese and keep stirring until the sauce slightly thickens and starts to simmer—usually about 2 minutes. This step creates that luxuriously creamy texture that holds all the flavors together. Remember to keep an eye on it and stir so the cream doesn’t scorch or separate.

Step 5: Finish with Lemon Juice and Return Shrimp

Remove the skillet from the heat, then stir in fresh lemon juice to brighten the sauce perfectly. Finally, add your cooked shrimp back into the skillet along with any juices on the plate. Give everything a gentle toss so those shrimps soak up the sauce. I always finish with an extra sprinkle of basil and Parmesan on top—it’s the little touches that elevate the dish.

How to Serve Tuscan Butter Shrimp with Sun-Dried Tomatoes and Cream Recipe

Garnishes

I like to finish this dish with a sprinkle of extra Parmesan and a few whole basil leaves for freshness and color. Sometimes, I also add a touch of freshly cracked black pepper or a drizzle of good-quality olive oil to make it look restaurant-worthy. These simple garnishes make a big visual and taste difference in the end.

Side Dishes

My favorite sides are creamy mashed potatoes, garlic bread for soaking up that luscious sauce, or a light pasta like angel hair or linguine. Sometimes I add a crisp green salad with a lemon vinaigrette to cut through the richness. You’ll find these sides elevate this Tuscan Butter Shrimp with Sun-Dried Tomatoes and Cream Recipe to a truly balanced meal.

Creative Ways to Present

For a dinner party, I serve the shrimp over a bed of creamy polenta or risotto, garnished with basil blossoms or microgreens for an elegant touch. You can also plate the shrimp individually on small spoons or bowls for appetizers. Presentation makes a difference—it helps the occasion feel special and shows how much care you put into the dish.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover shrimp and sauce in an airtight container in the fridge for up to 2 days. The sauce thickens when chilled, so before serving again, gently reheat it on low with a splash of cream or water to loosen the texture. Shrimp can toughen if overcooked during reheating, so warming slowly is key.

Freezing

Freezing this dish isn’t my go-to—I’ve found the cream sauce changes texture after freezing and thawing. But if necessary, freeze the shrimp and sauce separately in freezer-safe containers for up to one month. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, warm the sauce slowly in a skillet over low heat, adding a splash of broth or cream if it’s too thick. Then fold in the shrimp just until heated through—about 2 minutes max. This way, the shrimp stay tender and the sauce creamy without separating or becoming greasy.

FAQs

Final Thoughts

This Tuscan Butter Shrimp with Sun-Dried Tomatoes and Cream Recipe has become a firm favorite in my kitchen because it combines comfort with a dash of elegance so effortlessly. It’s one of those recipes that welcomes you home with warmth and richness without fuss. Give it a try for your next meal—you’ll see why it’s got such a loyal following in my family (and I’m guessing your loved ones will be asking for seconds too!).

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