{"id":215,"date":"2023-08-13T00:56:49","date_gmt":"2023-08-13T00:56:49","guid":{"rendered":"https:\/\/abzug.org\/recipes\/?p=215"},"modified":"2026-03-05T00:56:16","modified_gmt":"2026-03-05T00:56:16","slug":"tuscan-butter-shrimp","status":"publish","type":"post","link":"https:\/\/abzug.org\/recipes\/2023\/08\/13\/tuscan-butter-shrimp\/","title":{"rendered":"Tuscan Butter Shrimp"},"content":{"rendered":"
\n

Author: Lena Abraham<\/a>
\nLink: https:\/\/www.delish.com\/cooking\/recipe-ideas\/recipes\/a58607\/tuscan-butter-shrimp-recipe\/<\/a><\/p>\n

Servings: 4
\nPrep Time: 5 Minutes
\nCook Time: 20 Minutes
\nTotal Time: 25 Minutes<\/p>\n

\n

Ingredients<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
2 T<\/td>\nExtra-Virgin Olive Oil<\/td>\n<\/td>\n<\/tr>\n
1 lb<\/td>\nShrimp<\/td>\npeeled, deveined, and tails removed<\/td>\n<\/tr>\n
<\/td>\nKosher Salt<\/td>\n<\/td>\n<\/tr>\n
<\/td>\nFreshly Ground Black Pepper<\/td>\n<\/td>\n<\/tr>\n
3 T<\/td>\nButter<\/td>\n<\/td>\n<\/tr>\n
3<\/td>\nGarlic Cloves<\/td>\nminced<\/td>\n<\/tr>\n
1 \u00bd Cup<\/td>\nCherry Tomatoes<\/td>\nhalved<\/td>\n<\/tr>\n
3 Cup<\/td>\nBaby Spinach<\/td>\n<\/td>\n<\/tr>\n
\u00bd Cup<\/td>\nHeavy Cream<\/td>\n<\/td>\n<\/tr>\n
\u00bc Cup<\/td>\nFreshly Grated Parmesan<\/td>\n<\/td>\n<\/tr>\n
\u2153 Cup<\/td>\nFresh Basil<\/td>\nthinly sliced<\/td>\n<\/tr>\n
<\/td>\nLemon Wedges<\/td>\nfor serving (optional)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Instructions<\/h3>\n
    \n
  1. \n

    In a large skillet over medium-high heat, heat oil. <\/p>\n<\/li>\n

  2. \n

    Season shrimp all over with salt and pepper. <\/p>\n<\/li>\n

  3. \n

    When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. <\/p>\n<\/li>\n

  4. \n

    Remove from skillet and set aside.<\/p>\n<\/li>\n

  5. \n

    Reduce heat to medium and add butter. <\/p>\n<\/li>\n

  6. \n

    When butter has melted, stir in garlic and cook until fragrant, about 1 minute. <\/p>\n<\/li>\n

  7. \n

    Add cherry tomatoes and season with salt and pepper.<\/p>\n<\/li>\n

  8. \n

    Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.<\/p>\n<\/li>\n

  9. \n

    Stir in heavy cream, Parmesan and basil and bring mixture to a simmer. <\/p>\n<\/li>\n

  10. \n

    Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.<\/p>\n<\/li>\n

  11. \n

    Return shrimp to skillet and stir to combine. <\/p>\n<\/li>\n

  12. \n

    Cook until shrimp is heated through, garnish with more basil and squeeze lemon on top before serving.<\/p>\n<\/li>\n<\/ol>\n

    Notes<\/h5>\n

    Do I need to remove the shrimp shells to make this dish?<\/strong>
    \nEither way is OK! We like using shrimp without their shells because it's easier to eat\u2014peeling 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.<\/p>\n

    Serving ideas.<\/strong>
    \nOur favorite ways to serve this dish are over pasta, or with plenty of French bread<\/a> for dipping\u2014soaking up all of that delicious sauce is key. If you'd like to go a lighter route, pair it with a crunchy Caesar salad<\/a>, or our sheet-pan panzanella<\/a>.\u00a0<\/p>\n

    Storage.<\/strong>
    \nIf you manage to have any leftovers, place them in an airtight container in the fridge for up to 3 days.<\/p>\n

    Nutrition Information<\/h3>\n