Tuscan Butter Shrimp
TUSCAN BUTTER SHRIMP
5 Oz Baby Spinach
1 Oz Basil, Chiffonade
2 Tb Olive Oil
1 Lb Shrimp, peeled and cleaned
TT Salt and Pepper
4 Tb Butter
3 Cl Garlic, minced
1½ C Halved Cherry Tomatoes
¾ C Heavy Cream
⅓ C Parmigiano Reggiano, or more
Wash and dry the spinach. Reserve.
Wash, dry, stem and chiffonade the basil. Reserve.
Heat the oil in a large sauté pan over medium high heat. Season the shrimp all over with salt and pepper. When the oil is shimmering but not smoking, add the shrimp and sear until one side is cooked, then turn and cook the other side. Remove to a plate.
Reduce the heat to medium and add the butter. When the butter has melted, stir in the garlic and cook until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until the tomatoes are beginning to soften.
Add the spinach and cook until it begins to wilt.
Stir in the heavy cream and basil and bring the mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
Return shrimp to skillet and stir to combine. Cook until is heated through, turn off the heat and stir in the cheese.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan