Description
Creamy Tuscan Butter Shrimp is a rich and flavorful skillet dish featuring succulent shrimp cooked in a creamy sauce with garlic, sun-dried tomatoes, spinach, and parmesan cheese. This quick and easy recipe combines Italian-inspired flavors with buttery goodness, perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
Butter & Base
- 2 tablespoons unsalted butter
- 1 teaspoon flour
- 1 tablespoon garlic, minced
Shrimp & Cream Sauce
- 1 pound shrimp or prawns, tails on or off
- 1 cup heavy/whipping cream
- 1/2 teaspoon lemon juice
- 1/4 teaspoon Italian seasoning
- 1/4 cup sun-dried tomato strips in oil, drained
Cheese & Greens
- 1/4 cup parmesan cheese, grated
- 1-2 cups packed fresh baby spinach
- Fresh basil, cut into thin strips
Seasoning
- Salt & pepper to taste
Instructions
- Melt Butter: Melt the butter in a large skillet over medium-high heat, preparing the base for the sauce.
- Add Flour: Stir in the flour and cook for about a minute, stirring constantly, until the mixture is smooth to create a roux that will thicken the sauce.
- Sauté Garlic: Add the minced garlic and cook for 30 seconds until fragrant, infusing the butter with garlic flavor.
- Prepare Sauce: Stir in the heavy cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Let the sauce simmer gently for 1-2 minutes, lowering the heat if it starts bubbling too vigorously to prevent breaking the cream.
- Cook Shrimp: Add the shrimp to the skillet and cook for approximately 4 minutes until they are fully cooked through and the sauce thickens slightly. Be careful not to overcook the shrimp to keep them tender and juicy.
- Add Cheese and Greens: Stir in the grated Parmesan cheese, baby spinach, and fresh basil. Cook for another 2 minutes until the spinach wilts and the cheese is melted, enriching the sauce.
- Season and Serve: Season with salt and pepper to taste. Serve the shrimp immediately, optionally squeezing some fresh lemon juice on top or sprinkling extra grated Parmesan for added flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Refrigerate promptly; do not leave the dish out at room temperature for long periods.
- Freezing is not recommended as the cream sauce may separate upon thawing.
- To reheat, warm the dish slowly in a saucepan over low heat, stirring occasionally to maintain sauce consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 398
- Sugar: 3g
- Sodium: 979mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 384mg
