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Ultra close-up macro of creamy Tuscan garlic butter shrimp simmering in cast iron skillet

Creamy Tuscan Garlic Butter Shrimp Skillet

Juicy pan-seared jumbo shrimp bathed in a velvety garlic parmesan cream sauce loaded with sweet blistered cherry tomatoes, savory sun-dried tomatoes, and tender baby spinach. Ready in just 20 minutes!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Nutrition

Ingredients
  

  • 1 1/2 lbs jumbo raw shrimp peeled, deveined, tails on or off
  • 2 tbsp extra virgin olive oil divided
  • 3 tbsp unsalted butter divided
  • 6 cloves garlic finely minced
  • 1 cup sweet cherry tomatoes halved
  • 1/2 cup oil-packed sun-dried tomatoes drained and julienned
  • 3/4 cup heavy whipping cream or full-fat coconut cream
  • 1/2 cup low-sodium chicken broth or dry white wine
  • 3 cups fresh baby spinach loosely packed
  • 1/2 cup Parmigiano-Reggiano freshly grated
  • 1/4 cup fresh basil leaves chiffonade or torn
  • 1/4 tsp crushed red pepper flakes optional, for subtle warmth
  • 1/2 tsp kosher salt to taste
  • 1/4 tsp freshly cracked black pepper
  • 1/2 fresh lemon juiced, for bright finishing touch

Method
 

  1. Season and sear shrimp: Pat raw shrimp thoroughly dry with paper towels. Season with a pinch of salt and black pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet (cast iron preferred) over medium-high heat. Add shrimp in a single layer and sear for 1 to 2 minutes per side until pink, opaque, and lightly browned. Transfer immediately to a warm plate and set aside.
  2. Sauté aromatics & blister tomatoes: In the same skillet, melt the remaining 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes; sauté for 30 seconds until fragrant. Add the halved cherry tomatoes and sun-dried tomatoes; cook for 2 to 3 minutes until cherry tomatoes begin to soften and burst their savory juices.
  3. Build velvety cream sauce: Pour in the chicken broth, using a wooden spoon to deglaze and scrape up any caramelized fond from the bottom of the pan. Bring to a gentle simmer for 1 minute, then reduce heat to medium-low and stir in the heavy cream. Simmer gently for 2 to 3 minutes until the sauce slightly thickens into a glossy cream reduction.
  4. Fold in spinach and parmesan: Add the fresh baby spinach and stir for 1 minute just until wilted into the sauce. Gradually stir in the freshly grated Parmigiano-Reggiano until completely melted, smooth, and velvety.
  5. Return shrimp & finish: Return the seared shrimp and any accumulated resting juices back to the skillet. Gently toss to coat in the bubbling sauce and simmer for 1 minute to reheat through. Squeeze fresh lemon juice over top and garnish lavishly with fresh basil.
  6. Serve immediately: Serve hot directly from the skillet with toasted garlic bread for dipping, or spoon generously over al dente fettuccine pasta or creamy parmesan polenta.

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 8gProtein: 32gFat: 26gSaturated Fat: 14gCholesterol: 270mgSodium: 620mgPotassium: 590mgFiber: 2gSugar: 4gVitamin A: 2100IUVitamin C: 18mgCalcium: 260mgIron: 2.9mg

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