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Tuscan Butter Shrimp

Tuscan Butter Shrimp

Krysta
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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Italian
Servings 4
Calories 540 kcal

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.