Tuscan Butter Shrimp

🥘 Ingredients

• basil (thinly sliced)
  1/4 cup
• butter
  3 tbsp
• cherry tomatoes (halved)
  1 1/2 cup
• garlic (minced)
  3 cloves
• heavy cream
  1/2 cup
• lemon wedges (for serving) (optional)
• oil (extra-virgin olive)
  2 tbsp
• parmesan (freshly grated)
  1/4 cup
• pepper (freshly ground black)
• salt (kosher)
• shrimp (peeled, deveined, and tails removed)
  1 lb
• spinach (baby)
  3 cup

🍳 Cookware

• skillet

1. 1

   Gather lemon wedges .

   lemon wedges (for serving)
2. 2

   In a large skillet over medium-high heat, heat oil . Season shrimp all over with salt and pepper . When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about ⏱️ 2 minutes , then flip until opaque. Remove from skillet and set aside.

   oil: 2 tbsp (extra-virgin olive), shrimp: 1 lb (peeled, deveined, and tails removed), salt (kosher), pepper (freshly ground black)
3. 3

   Reduce heat to medium and add butter . When butter has melted, stir in garlic and cook until fragrant, about ⏱️ 1 minute . Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.

   butter: 3 tbsp, garlic: 3 cloves (minced), cherry tomatoes: 1 1/2 cup (halved), spinach: 3 cup (baby)
4. 4

   Stir in heavy cream , parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about ⏱️ 3 minutes .

   heavy cream: 1/2 cup, parmesan: 1/4 cup (freshly grated), basil: 1/4 cup (thinly sliced)
5. 5

   Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, garnish with more basil and squeeze lemon on top before serving.
6. 📝

   Nutrition: Fat: 30 g Calories: 391 Calories Saturated Fat: 15 g Trans Fat: 0 g Sodium: 580 mg Fiber: 1 g Sugar: 3 g Carbohydrate: 4 g Cholesterol: 253 mg Protein: 28 g