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)
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.
- 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.
- 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.
- 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.