Go Back
tuscan butter shrimp

Tuscan Butter Shrimp Recipe Card

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • ½ cup sun-dried tomatoes packed in oil, chopped
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 cups fresh spinach
  • ½ tsp paprika
  • Salt and black pepper to taste
  • 1 tsp Italian seasoning
  • Fresh parsley chopped (for garnish)
  • Optional: cooked pasta or rice for serving

Method
 

Cook Shrimp:
  1. Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt, pepper, and paprika. Cook 2–3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
Make Sauce:
  1. In the same skillet, melt butter. Add garlic and sun-dried tomatoes, sauté 1–2 minutes until fragrant.
Add Cream & Cheese:
  1. Pour in heavy cream and stir in Parmesan cheese and Italian seasoning. Simmer 2–3 minutes until sauce slightly thickens.
Add Spinach:
  1. Stir in fresh spinach and cook until wilted.
Combine:
  1. Return shrimp to the skillet and toss to coat in the sauce. Cook 1–2 minutes to heat through.
Serve:
  1. Garnish with chopped parsley. Serve over pasta, rice, or with crusty bread.

Notes

Use shrimp that are medium to large for the best texture.
For extra flavor, add a splash of white wine when making the sauce.
Sun-dried tomatoes add sweetness and acidity — optional to substitute with roasted red peppers.
Leftovers store well in the fridge for 1–2 days; reheat gently to avoid overcooking shrimp.