Tuscan Butter Shrimp

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Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,798
Location
Massachusetts
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.
 

Cooking Goddess

Chef Extraordinaire
Joined
Jul 21, 2009
Messages
16,072
Location
Body in MA ~ Heart in OH
Looks good, Andy. While I have the last of a basil plant sitting on my kitchen sill, I didn't think of adding that instead of the dried basil to the mix. It would have made a nice garnish, but I went with parsley instead.
 

pepperhead212

Executive Chef
Joined
Nov 21, 2018
Messages
3,738
Location
Woodbury, NJ
I definitely copied that recipe! Will soon have enough cherries to make this - I actually have enough, but don't want to use many of the gold sweets, which is what I always have a lot of.
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,798
Location
Massachusetts
I definitely copied that recipe! Will soon have enough cherries to make this - I actually have enough, but don't want to use many of the gold sweets, which is what I always have a lot of.

Instead of using cherry tomatoes and cutting them in half, I usually buy little tomatoes about the size of large grapes. Then I just toss them in the pan and cook them until they split from the heat.
 
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