These Tuscan butter shrimp, in a delightful cherry tomato and sun-dried tomato cream sauce, can be served over pasta or polenta, or with a salad and toasted sourdough bread.
Tuscan Butter Shrimp
These Tuscan butter shrimp, in a delightful cherry tomato and sun-dried tomato cream sauce, can be served over pasta or polenta, or with a salad and toasted sourdough bread.
Ingredients
- 1 pound peeled deveined large raw shrimp, patted dry
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter divided
- 2 tablespoons oil from jar of oil-packed sun-dried tomatoes divided
- 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
- 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
- Gather all ingredients.
- Toss shrimp with salt and pepper in a large bowl until well combined. Heat a large high-sided skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon sun-dried tomato oil; heat until shimmering, about 2 minutes. Add shrimp in an even layer, and cook until opaque and pink, 3 to 4 minutes, flipping shrimp halfway through cooking time. Transfer shrimp to a large plate.
- Melt remaining 1 tablespoon butter with remaining 1 tablespoon sun-dried tomato oil in the same skillet; stir in cherry tomatoes, shallot, garlic, and sun-dried tomatoes. Cook, stirring occasionally, until tomatoes are soft and shallot is translucent, about 4 minutes.
- Stir spinach, basil, wine, lemon zest, and crushed red pepper into mixture in skillet; cook over medium, scraping up any browned bits from bottom of skillet, until wine mixture is reduced by half, about 2 minutes. Stir in heavy cream. Reduce heat to low, and add Parmesan cheese; cook, stirring constantly, until mixture is slightly thickened and simmering, about 2 minutes. Remove from heat.
- Stir in lemon juice; add cooked shrimp along with any juices from plate. Garnish with additional basil and Parmesan cheese.
