Tuscan Butter Shrimp

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Butter

  Unsalted

  4 tbsp or 57g

• Garlic

  Raw

  4 cloves, minced or 12g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Spinach

  Raw

  2 cup or 60g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Basil

  Fresh

  4 tbsp, chopped or 11g

Directions

1. Peel, deveined, and remove tails from the shrimp. Season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp and sear until golden on one side, about 2 minutes. Flip and cook until opaque, then remove from the skillet and set aside.
3. Reduce heat to medium and add butter to the skillet. Once melted, add minced garlic and cook until fragrant, about 1 minute.
4. Add the halved cherry tomatoes, season with salt and pepper, and cook until they begin to burst. Add spinach and cook until wilted.
5. Stir in heavy cream, Parmesan, and fresh basil. Bring to a simmer, then reduce heat to low and simmer until the sauce is slightly reduced, about 3 minutes.
6. Return the shrimp to the skillet and stir to combine. Cook until the shrimp is heated through, then serve.