Creamy Tuscan Garlic Butter Shrimp (Print version)
Juicy shrimp simmered in a creamy garlic-Parmesan sauce with sun-dried tomatoes and baby spinach. This one-pan dinner is ready in 30 minutes.
# Ingredients:
Shrimp
01 -
1 pound large shrimp, peeled and deveined
02 -
3/4 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
2 tablespoons olive oil
Tuscan garlic butter sauce
05 -
3 tablespoons unsalted butter, divided
06 -
5 garlic cloves, minced
07 -
1/2 cup oil-packed sun-dried tomatoes, drained and sliced
08 -
1 teaspoon Italian seasoning
09 -
1/2 cup low-sodium chicken or vegetable broth
10 -
1 cup heavy cream
11 -
1/2 cup finely grated Parmesan cheese
12 -
3 cups baby spinach
13 -
1 tablespoon fresh lemon juice
14 -
Chopped basil or parsley and crushed red pepper, optional
# Instructions:
01 -
Pat the shrimp dry with paper towels. Season evenly with the salt and black pepper.
02 -
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in one layer and cook for 1 to 2 minutes per side, just until opaque. Transfer to a plate.
03 -
Reduce the heat to medium. Add the remaining 2 tablespoons butter, garlic, sun-dried tomatoes, and Italian seasoning. Cook for 45 to 60 seconds, stirring, until fragrant.
04 -
Pour in the broth and scrape up the browned bits. Simmer for 2 minutes. Lower the heat, stir in the cream, and simmer gently for 3 to 4 minutes until slightly thickened.
05 -
Stir in the Parmesan a little at a time until smooth. Add the spinach and cook for 1 to 2 minutes, until wilted.
06 -
Return the shrimp and any juices to the skillet. Cook for about 1 minute, just until warmed through. Stir in the lemon juice, taste for seasoning, and garnish as desired.
# Good to know:
01 -
Nutrition values are estimates per serving and vary with brands and serving choices.
02 -
For food safety, cook shrimp until opaque throughout; avoid prolonged reheating so they stay tender.