Tuscan Butter Shrimp

 


Tuscan Butter Shrimp

Ingredients

2 tbsp. extra-virgin olive oil

1 lb. shrimp, peeled, deveined, and tails removed

Kosher salt

Freshly ground black pepper

3 tbsp. butter

3 cloves garlic, minced

1 1/2 c. halved cherry tomatoes

3 c. baby spinach

1/2 c. heavy cream

1/4 c. freshly grated Parmesan

1/4 c. basil, thinly sliced

Lemon wedges, for serving (optional)

Directions

 

Step 1 In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. Remove from skillet and set aside.

Step 2 Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.

Step 3 Stir in heavy cream, Parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.

Step 4 Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, garnish with more basil and squeeze lemon on top before serving.

 

 

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