Tuscan Butter Shrimp

Recipe View 10 mins 1. Gather all ingredients and have them prepped and ready to go. (Prep time: 10 minutes)

Recipe View 2 mins 2. In a large bowl, toss the shrimp with salt and pepper until evenly coated. (2 minutes)

Recipe View 2 mins 3. Heat a large, high-sided skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of sun-dried tomato oil. Heat until the butter is melted and the oil is shimmering, about 2 minutes. (2 minutes)

Recipe View 4 mins 4. Add the shrimp to the skillet in a single layer. Cook until opaque and pink, about 3-4 minutes, flipping halfway through the cooking time. Transfer the cooked shrimp to a plate and set aside. (4 minutes)

Recipe View 5 mins 5. Add the remaining 1 tablespoon of butter and 1 tablespoon of sun-dried tomato oil to the same skillet. Stir in the halved cherry tomatoes, thinly sliced shallot, minced garlic, and chopped sun-dried tomatoes. Cook, stirring occasionally, until the tomatoes are softened and the shallot is translucent, about 4-5 minutes. (5 minutes)

Recipe View 2 mins 6. Stir in the fresh spinach, sliced basil, dry white wine, grated lemon zest, and crushed red pepper flakes. Cook over medium heat, scraping up any browned bits from the bottom of the skillet, until the wine mixture has reduced by about half, about 2 minutes. (2 minutes)

Recipe View 2 mins 7. Stir in the heavy cream. Reduce the heat to low and add the grated Parmesan cheese. Cook, stirring constantly, until the sauce is slightly thickened and simmering gently, about 2 minutes. Remove from heat. (2 minutes)

Recipe View 1 mins 8. Stir in the fresh lemon juice. Add the cooked shrimp along with any accumulated juices from the plate back into the skillet with the sauce. Gently toss to combine and heat through. (1 minute)

Recipe View 1 mins 9. Garnish with additional fresh basil leaves and grated Parmesan cheese before serving. (1 minute)