Description
This Tuscan Butter Shrimp recipe features succulent shrimp cooked to perfection and bathed in a creamy, flavorful sauce made with sun-dried tomatoes, cherry tomatoes, fresh basil, spinach, and Parmesan cheese. The dish is enhanced with a splash of white wine, fresh lemon zest, and crushed red pepper for a perfect balance of richness and brightness. Ideal for a quick yet elegant weeknight meal or special dinner.
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 fats
- 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: In a large bowl, toss the peeled and deveined shrimp with kosher salt and freshly ground black pepper until evenly coated. This seasoning will enhance the natural shrimp flavor.
- Cook shrimp: Heat a large high-sided skillet over medium heat. Add 1 tablespoon unsalted butter and 1 tablespoon sun-dried tomato oil. Heat until shimmering, about 2 minutes. Place the shrimp in an even layer in the skillet and cook until they turn opaque and pink, approximately 3 to 4 minutes, flipping them halfway through. Transfer the cooked shrimp to a large plate and set aside.
- Sauté vegetables: In the same skillet, melt the remaining 1 tablespoon butter with the remaining 1 tablespoon sun-dried tomato oil. Add the halved cherry tomatoes, thinly sliced shallot, sliced garlic cloves, and finely chopped sun-dried tomatoes. Cook, stirring occasionally, until the cherry tomatoes soften and the shallots become translucent, about 4 minutes.
- Add greens and aromatics: Stir in the fresh baby spinach, sliced basil leaves, dry white wine, grated lemon zest, and crushed red pepper into the skillet mixture. Cook over medium heat, scraping up any browned bits from the bottom of the skillet, until the wine reduces by half, approximately 2 minutes.
- Create cream sauce: Stir in the heavy cream and reduce the heat to low. Add the grated Parmesan cheese and cook, stirring constantly, until the sauce slightly thickens and begins to simmer, about 2 minutes. Remove the skillet from the heat to prevent over-thickening.
- Combine and finish: Stir in fresh lemon juice into the sauce. Add the cooked shrimp along with any juices collected on the plate back into the skillet. Mix gently to coat the shrimp with the creamy sauce.
- Serve: Garnish with additional fresh basil leaves and extra Parmesan cheese for a bright, flavorful presentation. Serve warm with your choice of side dishes.
Notes
- Use large shrimp for best texture and presentation.
- Sun-dried tomato oil adds intense tomato flavor; if unavailable, substitute with good quality olive oil.
- White wine is key for deglazing and adding acidity; use dry white wine like Sauvignon Blanc or Pinot Grigio.
- Adjust crushed red pepper according to your heat preference.
- Serve with crusty bread, over pasta, or with steamed rice to complement the creamy sauce.
- Leftovers can be refrigerated for up to 2 days and gently reheated.
Nutrition
- Serving Size: 1/4 of recipe
- 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
