Description
Creamy Tuscan Butter Shrimp is a luscious and flavorful seafood dish featuring succulent shrimp cooked in a rich, creamy sauce infused with garlic, sun-dried tomatoes, parmesan cheese, and fresh spinach. This quick and easy skillet recipe delivers a perfect balance of savory, tangy, and herbaceous flavors, making it an ideal weeknight dinner or special occasion meal.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 1 teaspoon flour
- 1 tablespoon garlic, minced
- 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
- 1/4 cup parmesan cheese, grated
- 1-2 cups packed fresh baby spinach
- Fresh basil, cut into thin strips
- Salt and pepper to taste
Instructions
- Prepare the base: Melt the butter in a large skillet over medium-high heat until fully melted.
- Create the roux: Stir in the flour and cook for about a minute, stirring continuously until the mixture is smooth and slightly bubbling but not browned.
- Sauté garlic: Add the minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.
- Make the creamy sauce: Stir in the heavy cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Let the sauce simmer gently for 1-2 minutes, reducing the heat if necessary to avoid vigorous boiling.
- Cook the shrimp: Add the shrimp to the skillet and cook for about 4 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. The sauce should thicken slightly during this time. Avoid overcooking the shrimp to maintain their tender texture.
- Add cheese and greens: Stir in the grated Parmesan cheese, fresh baby spinach, and basil strips. Cook for an additional 2 minutes until the spinach wilts and the flavors meld together.
- Season and serve: Season the dish with salt and pepper to taste. Serve immediately, optionally garnished with an extra squeeze of lemon juice or additional grated Parmesan cheese for enhanced flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Refrigerate promptly and do not leave out at room temperature for extended periods.
- Freezing is not recommended, as the cream sauce may separate upon thawing.
- To reheat, warm slowly in a saucepan over low heat, stirring occasionally to prevent the sauce from breaking or separating.
- For a thicker sauce, allow it to simmer a bit longer before adding the shrimp.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 398 kcal
- Sugar: 3 g
- Sodium: 979 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 384 mg
