Tuscan butter shrimp is actually not a Tuscan dish from Italy. Even so, it’s easy to make. Its creamy sauce with basil’s bright flavor makes it a tasty choice. The dish may get its name from the similarities to Tuscan Chicken on the menu at Olive Garden, a popular Italian-American chain restaurant. Shrimp is the most popular seafood choice of Americans.
Recipe Servings: 4
- 2 Tbsp extra virgin olive oil
- 1 lb shrimp, peeled, deveined, and tails removed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 Tbsp unsalted butter
- 3 cloves garlic, minced
- 1½ cup halved cherry tomatoes
- 2 cups baby spinach
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan
- ¼ cup basil, thinly sliced
- Lemon wedges, for serving (optional)
- Heat oil in a large pan over medium-high heat.
- Season shrimp well with salt and pepper.
- When oil shimmers add shrimp and sear underside until golden, about 2 minutes, then flip until cooked through and opaque. Remove from skillet and set aside.
- Reduce heat to medium and add butter. When butter melts stir in garlic and cook about 1 minute until fragrant.
- Add cherry tomatoes and season with salt and pepper.
- Cook until tomatoes are beginning to burst and then add spinach. Cook until spinach begins to wilt.
- Stir in heavy cream, Parmesan cheese, and basil, and bring to a simmer.
- Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
- Return shrimp to pan and stir to combine. Cook until shrimp is heated through.
- Garnish with more herbs and a squeeze of lemon before serving.
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