Creamy Garlic Butter Tuscan Shrimp
User Reviews
4.8
Creamy Garlic Butter Tuscan Shrimp
Description
This recipe begins by quickly frying shrimp in butter and oil until just pink and cooked through, preserving their tender texture. Sautéed onions and garlic form the aromatic base, followed by a splash of white wine to deglaze and concentrate flavors. Sun-dried tomatoes add a tangy, slightly sweet depth, enhanced by their reserved oil.
The sauce is built by gently simmering half and half (or cream) with the aromatics, incorporating baby spinach for a fresh, wilted green element, and melting in freshly grated Parmesan to add richness and a subtle savory edge. Optional cornstarch slurry can thicken the sauce to a luscious consistency. The blend of Italian herbs imparts a familiar savory profile without overpowering the creamy, garlicky sauce.
Typically served over cooked pasta, the sauce clings well when mixed with the noodles, making for a complete meal. Fresh parsley sprinkled before serving adds a hint of brightness and color contrast.
Half and half can be replaced with a mix of light cream and milk or full heavy cream depending on desired richness. Both fresh and frozen shrimp work, and butter choice (salted or unsalted) affects final seasoning adjustments. Using sun-dried tomatoes in oil with some reserved oil enhances the sauce’s flavor.
Ingredients
- 2 tablespoons butter divided, salted
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 pound Shrimp or prawns, tails on or off
- 1 small yellow onion diced
- 6 cloves garlic finely diced
- ½ cup white wine optional
- 5 oz sun-dried tomatoes drained (reserve 1 teaspoon of the jarred oil for cooking, strips in oil
- 1 ¾ cups half and half SEE NOTES, or heavy cream
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 3 cups spinach washed, baby leaves
- ⅔ cup Parmesan Cheese freshly grated
- 1 teaspoon cornstarch mixed with 1 tablespoon of water (optional)
- 2 teaspoons italian herb blend dried
- 1 tablespoon parsley chopped, fresh
Instructions
- Heat a large skillet over medium-high heat. Melt one tablespoon of butter with the oil. Add in the shrimp and fry for two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
- Fry the onion in the remaining butter until soft. Add in the garlic and saute until fragrant (about one minute). Pour in the white wine (if using) and reduce to half, while scraping any bits off of the bottom of the pan. Add the sun-dried tomatoes and fry for 2 minutes to release their flavors.
- Reduce heat to low-medium, add the half and half or heavy cream, and bring to a gentle simmer while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce. Mix in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
- Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.
- Serve over pasta, rice or steamed veg.
Notes
- Substitute half and half with a mix of light cream and milk or heavy cream for a richer sauce.
- Use fresh or frozen shrimp, tails on or off, based on preference and availability.
- Reserve about 1 teaspoon of oil from sun-dried tomatoes to add flavor during cooking.
- To serve with pasta, toss al dente noodles with the sauce and a bit of reserved pasta water for cohesion.
- Adjust seasoning if using unsalted butter to maintain balanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 19g | 6% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 226mg | 75% |
| Sodium | 625mg | 26% |
| Potassium | 1.095mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3.076IU | 0% |
| Vitamin C | 50mg | 56% |
| Calcium | 345mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
