Description
Indulge in the rich, velvety texture of Irresistible Creamy Tuscan Butter Shrimp, where succulent shrimp are enveloped in a luscious sauce infused with garlic, sun-dried tomatoes, and fresh basil. Each bite bursts with a harmonious blend of creamy and savory flavors, leaving your taste buds dancing with delight.
Ingredients
- Shrimp: 1 pound large shrimp, peeled and deveined
- Butter: 4 tablespoons unsalted butter
- Garlic: 4 cloves, minced
- Sun-Dried Tomatoes: 1/2 cup, chopped
- Heavy Cream: 1 cup
- Parmesan Cheese: 1/2 cup, grated
- Fresh Basil: 1/4 cup, chopped
- Salt: to taste
- Pepper: to taste
Instructions
- In a large skillet, melt the butter over medium heat until foamy.
- Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Stir in the sun-dried tomatoes and cook for another 2 minutes.
- Add the shrimp to the skillet, seasoning with salt and pepper, and cook for 3-4 minutes until they turn pink and opaque.
- Reduce the heat to low and pour in the heavy cream, stirring to combine.
- Sprinkle in the grated Parmesan cheese and stir until melted and the sauce thickens, about 2-3 minutes.
- Remove from heat and fold in the fresh basil.
- Serve immediately over pasta or rice, garnished with additional basil if desired.
Notes
- This dish can be made ahead of time; simply reheat gently on the stove before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, substitute half-and-half for heavy cream.
- Feel free to add spinach or kale for extra nutrition and color.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: main-dish
- Method: sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 30 grams
- Saturated Fat: 18 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 6 grams
- Fiber: 0 grams
- Protein: 35 grams
- Cholesterol: 250 milligrams
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