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1 pound peeled, deveined large raw shrimp, patted dry
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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2 tablespoons unsalted butter, divided
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2 tablespoons oil from jar of oil-packed sun-dried tomatoes, divided
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1 1/2 cups cherry tomatoes, halved
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1/2 cup thinly sliced shallot
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3 garlic cloves, thinly sliced
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1/2 cup drained and finely chopped sun-dried tomatoes in oil
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1 cup packed fresh baby spinach
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1/2 cup loosely packed fresh basil leaves, sliced, plus more for garnish
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1/2 cup dry white wine
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1 teaspoon grated lemon zest
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1/4 teaspoon crushed red pepper
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1 cup heavy cream
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2 ounces Parmesan cheese, grated, plus more for garnish
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1 teaspoon fresh lemon juice
Tuscan Butter Shrimp
These Tuscan butter shrimp, in a delightful cherry tomato and sun-dried tomato cream sauce, can be served over pasta or polenta, or with a salad and toasted sourdough bread.
Nutrition Information
132
Calories
34g
Carbohydrates
21g
Protein
637mg
Potassium
5g
Fiber
2g
Sugar
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