Ingredients
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1 pound peeled, deveined large raw shrimp, patted dry
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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2 tablespoons unsalted butter, divided
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2 tablespoons oil from jar of oil-packed sun-dried tomatoes, divided
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1 1/2 cups cherry tomatoes, halved
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1/2 cup thinly sliced shallot
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3 garlic cloves, thinly sliced
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1/2 cup drained and finely chopped sun-dried tomatoes in oil
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1 cup packed fresh baby spinach
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1/2 cup loosely packed fresh basil leaves, sliced, plus more for garnish
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1/2 cup dry white wine
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1 teaspoon grated lemon zest
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1/4 teaspoon crushed red pepper
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1 cup heavy cream
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2 ounces Parmesan cheese, grated, plus more for garnish
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1 teaspoon fresh lemon juice
Directions
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Gather all ingredients.
![Tuscan Butter Shrimp ingredients on a counter]()
Dotdash Meredith Food Studios
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Toss shrimp with salt and pepper in a large bowl until well combined. Heat a large high-sided skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon sun-dried tomato oil; heat until shimmering, about 2 minutes. Add shrimp in an even layer, and cook until opaque and pink, 3 to 4 minutes, flipping shrimp halfway through cooking time. Transfer shrimp to a large plate.
![Shrimp cooking in a pan on a burner]()
Dotdash Meredith Food Studios
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Melt remaining 1 tablespoon butter with remaining 1 tablespoon sun-dried tomato oil in the same skillet; stir in cherry tomatoes, shallot, garlic, and sun-dried tomatoes. Cook, stirring occasionally, until tomatoes are soft and shallot is translucent, about 4 minutes.
![Cherry tomatoes, shallot, garlic, and sun-dried tomatoes cooking in a pan on a burner]()
Dotdash Meredith Food Studios
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Stir spinach, basil, wine, lemon zest, and crushed red pepper into mixture in skillet; cook over medium, scraping up any browned bits from bottom of skillet, until wine mixture is reduced by half, about 2 minutes. Stir in heavy cream. Reduce heat to low, and add Parmesan cheese; cook, stirring constantly, until mixture is slightly thickened and simmering, about 2 minutes. Remove from heat.
![Tuscan Butter Shrimp cooking in a pan on a burner]()
Dotdash Meredith Food Studios
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Stir in lemon juice; add cooked shrimp along with any juices from plate. Garnish with additional basil and Parmesan cheese.
![Tuscan Butter Shrimp garnished with basil leaves in a pan on a counter]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 540 | Calories |
| 41g | Fat |
| 16g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 540 | |
| % Daily Value * | |
| Total Fat 41g | 53% |
| Saturated Fat 21g | 103% |
| Cholesterol 238mg | 79% |
| Sodium 1279mg | 56% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 3g | 9% |
| Total Sugars 5g | |
| Protein 23g | 47% |
| Vitamin C 28mg | 31% |
| Calcium 264mg | 20% |
| Iron 2mg | 9% |
| Potassium 715mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
