Tuscan Butter Shrimp

These Tuscan butter shrimp, in a delightful cherry tomato and sun-dried tomato cream sauce, can be served over pasta or polenta, or with a salad and toasted sourdough bread.

Ingredients

• 1 pound peeled, deveined large raw shrimp, patted dry
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, divided
• 2 tablespoons oil from jar of oil-packed sun-dried tomatoes, divided
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup thinly sliced shallot
• 3 garlic cloves, thinly sliced
• 1/2 cup drained and finely chopped sun-dried tomatoes in oil
• 1 cup packed fresh baby spinach
• 1/2 cup loosely packed fresh basil leaves, sliced, plus more for garnish
• 1 teaspoon grated lemon zest
• 1/4 teaspoon crushed red pepper
• 1 cup heavy cream
• 2 ounces Parmesan cheese, grated, plus more for garnish
• 1 teaspoon fresh lemon juice

Instructions

1. Gather all ingredients.
2. Toss shrimp with salt and pepper in a large bowl until well combined. Heat a large high-sided skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon sun-dried tomato oil; heat until shimmering, about 2 minutes. Add shrimp in an even layer, and cook until opaque and pink, 3 to 4 minutes, flipping shrimp halfway through cooking time. Transfer shrimp to a large plate.
3. Melt remaining 1 tablespoon butter with remaining 1 tablespoon sun-dried tomato oil in the same skillet; stir in cherry tomatoes, shallot, garlic, and sun-dried tomatoes. Cook, stirring occasionally, until tomatoes are soft and shallot is translucent, about 4 minutes.
4. Stir spinach, basil, lemon zest, and crushed red pepper into mixture in skillet; cook over medium, scraping up any browned bits from bottom of skillet. Stir in heavy cream. Reduce heat to low, and add Parmesan cheese; cook, stirring constantly, until mixture is slightly thickened and simmering, about 2 minutes. Remove from heat.
5. Stir in lemon juice; add cooked shrimp along with any juices from plate. Garnish with additional basil and Parmesan cheese.

By Amanda Stanfield

 

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