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Creamy Garlic Butter Tuscan Shrimp
Creamy Garlic Butter Tuscan Shrimp

Creamy Garlic Butter Tuscan Shrimp
Creamy Garlic Butter Tuscan Shrimp
Source
Ingredients:
1
Servings
  • 1
    lb
     (450g) large shrimp, peeled and deveined
  • 2
    tbsp
     olive oil
  • 3
    tbsp
     unsalted butter
  • 4
    clove
     garlic, minced
  • 240
    ml
     heavy cream
  • 120
    ml
     chicken or vegetable broth
  • 120
    ml
     sun-dried tomatoes, chopped
  • 720
    ml
     fresh spinach, roughly chopped
  • 120
    ml
     grated parmesan cheese
  • 1
    tsp
     italian seasoning
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish
Creamy Garlic Butter Tuscan Shrimp
Instructions:
  1. Prepare the Shrimp: Pat the shrimp dry with paper towels and season with salt and pepper.
  2. Cook the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for about 2 minutes on each side until they are pink and opaque. Remove the shrimp from the skillet and set aside.
  3. Make the Garlic Butter Base: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for about 1 minute, until fragrant.
  4. Create the Sauce: Stir in the sun-dried tomatoes and cook for another 1-2 minutes. Pour in the chicken or vegetable broth and bring to a simmer. Slowly add the heavy cream, stirring constantly.
  5. Thicken the Sauce: Add the Italian seasoning and grated Parmesan cheese, stirring until the cheese is melted and the sauce is smooth. Let the sauce simmer for 3-5 minutes to thicken slightly.
  6. Add the Spinach: Stir in the fresh spinach and cook until wilted, about 2 minutes.
  7. Combine and Serve: Return the cooked shrimp to the skillet, stirring to coat them in the sauce. Cook for an additional 2-3 minutes until the shrimp are heated through. Garnish with fresh parsley and serve immediately.
  • 1
    lb
     (450g) large shrimp, peeled and deveined
  • 2
    tbsp
     olive oil
  • 3
    tbsp
     unsalted butter
  • 4
    clove
     garlic, minced
  • 240
    ml
     heavy cream
  • 120
    ml
     chicken or vegetable broth
  • 120
    ml
     sun-dried tomatoes, chopped
  • 720
    ml
     fresh spinach, roughly chopped
  • 120
    ml
     grated parmesan cheese
  • 1
    tsp
     italian seasoning
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish
1
Servings
0

Prepare the Shrimp: Pat the shrimp dry with paper towels and season with salt and pepper.

Cook the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for about 2 minutes on each side until they are pink and opaque. Remove the shrimp from the skillet and set aside.

Make the Garlic Butter Base: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for about 1 minute, until fragrant.

Create the Sauce: Stir in the sun-dried tomatoes and cook for another 1-2 minutes. Pour in the chicken or vegetable broth and bring to a simmer. Slowly add the heavy cream, stirring constantly.

Thicken the Sauce: Add the Italian seasoning and grated Parmesan cheese, stirring until the cheese is melted and the sauce is smooth. Let the sauce simmer for 3-5 minutes to thicken slightly.

Add the Spinach: Stir in the fresh spinach and cook until wilted, about 2 minutes.

Combine and Serve: Return the cooked shrimp to the skillet, stirring to coat them in the sauce. Cook for an additional 2-3 minutes until the shrimp are heated through. Garnish with fresh parsley and serve immediately.

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