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Savory Tuscan Butter Shrimp with Spinach & Sun-Dried Tomatoes

Savory Tuscan Butter Shrimp - featured image
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A quick and flavorful shrimp dish featuring a creamy butter sauce with spinach and tangy sun-dried tomatoes, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic, minced
  • ½ cup chopped sun-dried tomatoes packed in oil, drained slightly
  • 4 cups fresh baby spinach (about 120g), washed and dried
  • ½ cup heavy cream or half-and-half (120ml)
  • ¼ cup dry white wine (60ml), optional
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning (blend of dried basil, oregano, thyme)
  • ¼ teaspoon red pepper flakes, optional
  • Salt and pepper to taste

Instructions

  1. Rinse 1 pound of peeled and deveined shrimp under cold water and pat dry with paper towels. Season lightly with salt and pepper.
  2. In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. When hot and shimmering, add the shrimp.
  3. Sauté the shrimp for 2-3 minutes per side until pink and just cooked through. Remove shrimp from skillet and set aside.
  4. Lower heat to medium-low. Add remaining 1 tablespoon butter and minced garlic. Stir until fragrant, about 30 seconds.
  5. Add ½ cup chopped sun-dried tomatoes and cook for 1-2 minutes to release flavor.
  6. Pour in ¼ cup dry white wine and let simmer until reduced by half, about 3-4 minutes. (Use chicken broth if skipping wine.)
  7. Stir in ½ cup heavy cream, 1 teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes if using. Simmer for 3-5 minutes until sauce thickens slightly. Adjust salt and pepper to taste.
  8. Add 4 cups fresh baby spinach and stir until wilted, about 2 minutes.
  9. Return shrimp to skillet and stir to combine, warming through for 1-2 minutes.
  10. Sprinkle ¼ cup grated Parmesan cheese over the dish and stir gently until melted into the sauce.
  11. Serve immediately, optionally garnished with chopped fresh parsley or a lemon wedge.

Notes

Do not overcrowd the pan to ensure shrimp sears properly. Use room temperature shrimp and pat dry to avoid watery sauce. Simmer sauce gently to prevent cream from curdling. Add spinach near the end to keep it bright green and tender. The wine reduction adds depth—don’t rush it. Leftovers keep well refrigerated for 2 days and can be frozen for up to 1 month. Reheat gently to avoid tough shrimp.

Nutrition

Keywords: Tuscan shrimp, butter shrimp, spinach shrimp, sun-dried tomatoes, quick shrimp recipe, creamy shrimp, weeknight dinner, easy shrimp dish

Find it online: https://bitematrix.com/savory-tuscan-butter-shrimp-recipe-easy-with-spinach-and-sun-dried-tomatoes/