August 13, 2023

Tuscan Butter Shrimp

Author: Lena Abraham
Link: https://www.delish.com/cooking/recipe-ideas/recipes/a58607/tuscan-butter-shrimp-recipe/

Servings: 4
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Total Time: 25 Minutes

Ingredients

Amount	Ingredient	Notes
2 T	Extra-Virgin Olive Oil
1 lb	Shrimp	peeled, deveined, and tails removed
	Kosher Salt
	Freshly Ground Black Pepper
3 T	Butter
3	Garlic Cloves	minced
1 ½ Cup	Cherry Tomatoes	halved
3 Cup	Baby Spinach
½ Cup	Heavy Cream
¼ Cup	Freshly Grated Parmesan
⅓ Cup	Fresh 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

Do I need to remove the shrimp shells to make this dish?
Either way is OK! We like using shrimp without their shells because it's easier to eat—peeling shrimp when they're covered in sauce can get messy. If you're down for the extra work, though, leaving the shells on will lead to a more flavorful sauce. Shrimp shells provide tons of delicious seafood flavor, which is why they are often a main ingredient in seafood stock.

Serving ideas.
Our favorite ways to serve this dish are over pasta, or with plenty of French bread for dipping—soaking up all of that delicious sauce is key. If you'd like to go a lighter route, pair it with a crunchy Caesar salad, or our sheet-pan panzanella.

Storage.
If you manage to have any leftovers, place them in an airtight container in the fridge for up to 3 days.