This dish features succulent shrimp cooked in a rich, creamy sauce made with butter, garlic, sun-dried tomatoes, and Italian herbs. The sauce is flavoured with a hint of white wine or broth and finished with a sprinkle of Parmesan cheese. The result is a deliciously savoury and slightly tangy shrimp dish with a velvety texture.
Serve this flavorful shrimp as a main course for lunch or dinner. It pairs wonderfully with a side of pasta, rice, or mashed potatoes to soak up the creamy sauce. You can also enjoy it alongside a fresh green salad or some steamed vegetables for a well-rounded meal. For a complete experience, consider adding a slice of crusty bread or garlic bread to enjoy with the rich sauce.
Overview: How To Make Tuscan Butter Shrimp Recipe?
Step 1: Prepare the Shrimp
Start by peeling and deveining large shrimp. Pat them dry with paper towels to ensure they sear nicely.
Step 2: Cook the Shrimp
Heat olive oil or butter in a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side, until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
Step 3: Make the Tuscan Sauce
In the same skillet, add more butter if needed and sauté minced garlic until fragrant. If you’re using white wine, add a splash and let it reduce slightly. Stir in heavy cream, Italian seasoning, and a pinch of red pepper flakes, then let the sauce simmer until it thickens.
Step 4: Combine and Serve
Return the cooked shrimp to the skillet and toss them in the sauce to coat thoroughly. If you like, stir in fresh spinach or sun-dried tomatoes. Cook until the shrimp are heated through and the spinach is wilted.
Step 5: Garnish and Enjoy
Garnish the dish with fresh parsley and a sprinkle of grated Parmesan cheese. Serve the Tuscan Butter Shrimp over pasta, rice, or with crusty bread for a delicious meal.
Why I Love This Recipe?
I love this recipe because it combines succulent shrimp with a creamy, flavorful sauce that’s both indulgent and satisfying. The rich blend of butter, garlic, and sun-dried tomatoes creates a base that’s deeply savory and aromatic.
Adding white wine (if using) and half and half enriches the sauce, while the sun-dried tomatoes and Parmesan cheese contribute layers of taste and creaminess. The baby spinach adds a fresh, vibrant touch, balancing the richness of the dish.
This recipe is versatile and can be served over pasta, rice, or steamed vegetables, making it a go-to for a quick yet elegant meal. The option to thicken the sauce with a cornstarch mixture allows for customization based on your preference.
Whether you’re looking for a comforting weeknight dinner or a special treat, this dish delivers a delightful blend of flavours and textures that’s hard to resist.
Tuscan Butter Shrimp Recipe
Ingredients
- 2 tbsp Salted butter
- 6 cloves Garlic finely diced
- 1 pound Shrimp or prawns peeled (tails on or off)
- 1 small Yellow onion diced
- ½ cup White wine optional
- 5 oz sun-dried Tomato strips in oil drained (reserve 1 teaspoon of oil)
- 1 ¾ cups Half and half see notes
- Salt and pepper to taste
- 3 cups Baby spinach leaves washed
- ⅔ cup shredded Parmesan cheese
- 1 tsp Cornstarch mixed with 1 tablespoon of water optional
- 2 tsp dried Italian herbs
- 1 tbsp Fresh parsley chopped
Instructions
- Cook Shrimp: Heat a large skillet over medium-high heat. Melt the butter and add the garlic. Cook until fragrant, about 1 minute. Add the shrimp and cook for 2 minutes on each side until pink and cooked through. Transfer shrimp to a bowl and set aside.
- Prepare Sauce: In the same skillet, sauté the onion in the remaining butter. If using, pour in the white wine and let it reduce by half, scraping any bits from the bottom of the pan. Add the sun-dried tomatoes and cook for 1-2 minutes.
- Make it Creamy: Lower the heat to medium, add the half and half, and simmer gently while stirring. Season with salt and pepper. Stir in the spinach until wilted, then add the parmesan cheese. Let the sauce simmer for another minute until the cheese is melted. For a thicker sauce, add the cornstarch mixture and stir until the sauce thickens.
- Combine and Serve: Return the shrimp to the skillet. Sprinkle with dried Italian herbs and fresh parsley. Stir to combine. Serve over pasta, rice, or steamed vegetables.
Notes
- Half and Half Substitute: Use equal parts light cream and milk, or all light or heavy cream. Almond milk can be used as a non-dairy alternative.
- Pasta Option: For a pasta dish, add cooked pasta and ¼ cup reserved pasta water to the sauce after adding the shrimp. Mix until combined and serve immediately.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 422 kcal |
| Carbohydrates | 20g |
| Protein | 33g |
| Fat | 18g |
| Cholesterol | 226mg |
| Fiber | 3g |
| Calcium | 345mg |
Tips You May Find Helpful!
- Use Fresh, High-Quality Shrimp
Opt for fresh or high-quality frozen shrimp to ensure the best flavor and texture. If you’re using frozen shrimp, make sure to thaw them properly in the refrigerator or under cold running water before cooking. Fresh shrimp will provide a sweeter and more delicate taste, enhancing the overall dish. - Don’t Overcook the Shrimp
Shrimp cook quickly, usually taking only 2-3 minutes per side. Keep an eye on them and cook just until they turn pink and opaque. Overcooking shrimp can make them tough and rubbery, which can detract from the creamy, delicate texture of the dish. - Layer the Flavors
When making the sauce, sauté the garlic until it’s fragrant but not burnt. This releases its natural oils and flavors, creating a robust base for your sauce. Adding the cherry tomatoes and cooking until they soften helps release their natural sweetness, adding depth to the dish. - Use Heavy Cream for Richness
Heavy cream is essential for creating a rich, luxurious sauce. It thickens nicely and adds a smooth, creamy texture that pairs perfectly with the shrimp. For a lighter version, you can substitute with half-and-half, but the sauce won’t be as rich and velvety. - Incorporate Fresh Spinach
Adding fresh baby spinach not only enhances the nutritional value of the dish but also adds a pop of color and freshness. Stir the spinach into the sauce just until wilted to maintain its vibrant green color and tender texture.
What To Serve With Tuscan Butter Shrimp Recipe?
Frequently Asked Questions for Tuscan Butter Shrimp Recipe!
Can I Use Frozen Shrimp?
Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them completely before cooking. To thaw, place the shrimp in the refrigerator overnight or run them under cold water for about 15-20 minutes. Pat them dry with paper towels to remove excess moisture before cooking.
How Do I Make The Sauce Thicker?
If you want a thicker sauce, you can let it simmer a bit longer to reduce and thicken naturally. Another option is to add a small amount of cornstarch mixed with water (about 1 teaspoon of cornstarch dissolved in 1 tablespoon of water) to the sauce while it’s simmering. Stir well and cook until the sauce thickens to your desired consistency.
Can I Add Other Vegetables To The Dish?
Absolutely! You can add other vegetables like spinach, kale, or bell peppers to the dish. If adding spinach or kale, stir them in towards the end of cooking until they wilt. For bell peppers, sauté them along with the garlic until they soften before adding the other ingredients.
