Tuscan Butter Shrimp is more than just a dish; it’s a culinary embrace that transports you to the sun-soaked landscapes of Tuscany with every mouthful. Picture a rustic Italian kitchen, where laughter mingles with the sizzling sound of shrimp kissed by golden butter, creating a melody of flavor that sings of rich heritage and warmth. The sauce envelops the shrimp like a silky cloak, infused with hints of garlic and herbs that evoke memories of family gatherings around a wooden table, where the aroma of freshly baked bread wafts through the air. Each bite tells a story of simplicity and indulgence, where the beauty of Italian cuisine lies in its ability to transform fresh ingredients into a comforting masterpiece. Sharing this dish with loved ones becomes a celebration of togetherness, where plates are passed around, and moments linger over laughter and good conversation, making every meal a cherished memory.
Tuscan Butter Shrimp
Ingredients
- 1 pound peeled, deveined large raw shrimp, patted dry
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tbsp unsalted butter, divided
- 2 tbsp 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
- Make sure to assemble all the necessary ingredients before you start cooking.
- In a large bowl, toss the shrimp with salt and pepper until evenly coated. Heat a large, high-sided skillet over medium heat and add 1 tablespoon of butter along with 1 tablespoon of oil from the sun-dried tomatoes. Allow the mixture to heat until shimmering, about 2 minutes. Add the shrimp in a single layer and cook for 3 to 4 minutes, flipping them halfway through, until they are opaque and pink. Once cooked, transfer the shrimp to a large plate. This step ensures the shrimp are perfectly seasoned and achieve a beautiful sear, enhancing their flavor and texture.
- In the same skillet, melt the remaining 1 tablespoon of butter with 1 tablespoon of sun-dried tomato oil. Stir in the cherry tomatoes, shallot, garlic, and sun-dried tomatoes. Cook for about 4 minutes, stirring occasionally, until the tomatoes soften and the shallot becomes translucent. This step builds a flavorful base for the dish, infusing the oil with the vibrant flavors of the vegetables and setting the stage for the creamy sauce to come.
- Add the spinach, basil, white wine, lemon zest, and crushed red pepper to the mixture in the skillet. Cook over medium heat, scraping up any browned bits from the bottom, until the wine has reduced by half, about 2 minutes. Then, stir in the heavy cream and reduce the heat to low. Add the Parmesan cheese, cooking and stirring constantly until the mixture is slightly thickened and simmering, about 2 minutes. Remove from heat. This step creates a rich, creamy sauce that enhances the dish's flavors while ensuring the ingredients meld beautifully together.
- Stir in the lemon juice, then add the cooked shrimp along with any juices from the plate. Garnish with additional basil and Parmesan cheese. This final step brightens the dish with a zesty finish and ensures the shrimp are fully incorporated into the creamy sauce, making it a beautifully presented and flavorful meal.
