This creamy Tuscan shrimp recipe is one of those dinners that makes it seem like you tried very hard, but the minimal time and effort involved makes it perfect for weeknights! It’s super easy, quick, and really, really tasty and impressive.
2 tablespoons olive oil
2 tablespoons butter
1 pound shrimp, deveined, and tails removed
salt (to taste)
pepper (to taste)
3-4 cloves garlic (minced)
1 cup halved cherry or grape tomatoes (or sundried tomatoes)
3-4 cups baby spinach
3/4 cup heavy cream
1/4 cup freshly grated Parmesan
2 tablespoons basil, thinly sliced (or parsley)
Heat oil and butter in a large skillet over medium-high heat. Once the oil is super hot and the butter has melted, add the shrimp and a generous sprinkle of salt & pepper, sautee for 1 minute.
Remove shrimp from pan and set aside then add the garlic, tomatoes, and spinach to the same pan. Saute for 1 minute or until the garlic is fragrant.
Stir in the heavy cream, parmesan cheese, and basil. Reduce heat to medium and simmer until sauce is slightly reduced about 2-3 minutes.
Return the shrimp to the pan and stir to combine. Taste and adjust salt if needed.