Creamy Tuscan Butter Shrimp
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
270 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Tuscan Butter Shrimp
Description
Creamy Tuscan Butter Shrimp starts by melting butter and lightly sautéing garlic for a fragrant base. Heavy cream mixed with gluten-free flour forms the creamy sauce, which is enhanced by lemon zest, Italian seasoning, sun-dried tomatoes, and red pepper flakes for subtle warmth. The shrimp cooks in this sauce until perfectly pink and tender, absorbing the rich flavors.
The sauce's creamy, silky texture is balanced by the tang of sun-dried tomatoes and the citrus note from lemon zest, while fresh chopped basil adds freshness. The mild heat from red pepper flakes and cayenne (optional) gives an adjustable spice level. This dish combines richness and herbaceousness in a satisfying seafood meal.
Serve this shrimp dish on its own or alongside crusty bread or pasta to soak up the creamy sauce. Substitutions like avocado oil instead of butter or coconut cream for heavy cream allow adaptation based on dietary preferences. Fresh basil is preferable but dried basil also works in a pinch.
Using raw shrimp rather than pre-cooked ensures the proper texture, and sun-dried tomatoes packed in oil offer more intense flavor and color compared to dry-packed varieties.
Ingredients
- 1 ½ pounds Shrimp peeled and deveined
- 2 tablespoons butter or Ghee
- 4 garlic pressed, cloves
- 1 Cup heavy cream or coconut cream/milk in can
- 1 teaspoon gluten-free flour or any flour of choice
- ½ tablespoons lemon zest
- 1 tablespoon Italian Seasoning Mix
- 1 teaspoon red pepper flakes or to taste
- 1 teaspoon cayenne pepper powder optional if you can't handle spice
- ¼ Cup sun-dried tomatoes Chopped
- basil freshly chopped, a handful, picked and chopped
- sea salt to taste
- black pepper to taste
Instructions
- Melt 2 tablespoons Butter in a large skillet or nonstick pan over medium heat. Add the 4 Garlic Cloves (minced) and cook for about 30 seconds or until fragrant.
- Meanwhile, in a bowl, whisk 1 teaspoon Gluten-free Flour and 1 Cup Heavy Cream until well combined, then pour it into the pan.
- Stir in the l½ tablespoons Lemon Zest, 1 tablespoon Italian Seasoning Mix, 1 teaspoon Red pepper flakes, 1 teaspoon Cayenne Powder (optional), and ¼ Cup Sun-dried Tomatoes (chopped). Lower the heat and simmer for about 3-4 minutes, or until the sauce starts to thicken.
- Add the 1 ½ pounds Shrimp and cook until it becomes pink and curly. About 4-5 minutes.
- Take off the heat and stir in A handful of freshly chopped basil leaves picked and chopped. Season with Sea salt and pepper, to taste if needed, and enjoy!
Notes
- Substitute butter with avocado oil for a different fat option.
- Use raw, frozen shrimp thawed and drained for best texture; avoid pre-cooked shrimp.
- Sun-dried tomatoes in oil provide richer flavor and deeper sauce color than those packed dry.
- Fresh basil leaves yield better aroma and taste, but dried basil can be used if fresh is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 198mg | 66% |
| Sodium | 694mg | 29% |
| Potassium | 357mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1196IU | 24% |
| Vitamin C | 4mg | 4% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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