Tuscan Butter Shrimp
This Tuscan butter shrimp brings the taste of Tuscany to your table in such an easy, delicious way! A quick dinner to serve over rice or pasta, or all by itself with a side salad and baked potato.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer, Main Course
Cuisine: American, Italian, Mediterranean
Servings: 4 servings
Calories: 362kcal
- 3 tablespoon butter
- 1 tablespoon garlic , minced (about 2 large cloves)
- 1 teaspoon marjoram , dry
- 1 teaspoon oregano , dry
- 1 teaspoon basil , dry
- ¼ cup white wine , dry (can be cheap, but don't use cooking wine)
- 1 ounce cream cheese
- 1 tablespoon tomato paste
- ½ cup cream
- 1 pound shrimp , fresh or frozen (thawed), de-veined, peeled, and tail on or off)
- ¼ teaspoon salt , more to taste
- ½ cup spinach , fresh, packed
- ¼ cup parmesan cheese , grated or shredded
On the stove top, preheat heavy skillet on low-medium heat for 5 minutes.
Add butter, garlic, marjoram, oregano, and basil (or Italian seasoning mix).
Cook about 2 minutes or until garlic just begins to brown.
Turn heat up to medium and add wine. Stir and cook 4-5 minutes or until wine is reduced a bit.
Add cream cheese and tomato paste to the pan, and reduce heat to low. Cover 1-2 minutes to soften cream cheese and tomato paste.
Uncover, add cream, shrimp, and salt. Stir and cook 5 minutes until thickened. If using uncooked shrimp, make sure that shrimp is white and pink all over (turning halfway during cook time).
Turn off heat. Add spinach and parmesan, and stir.
Let sit 2 minutes to wilt spinach and melt parmesan.
Serve hot over pasta or rice or alongside your favorite meat such as steak or grilled chicken.
Calories: 362kcal | Carbohydrates: 4g | Protein: 27g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 361mg | Sodium: 1273mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1286IU | Vitamin C: 7mg | Calcium: 282mg | Iron: 3mg