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Tuscan butter shrimp in pan
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5 from 2 votes

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 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: American, Italian, Mediterranean
Servings: 4 servings
Calories: 362kcal
Author: Savory With Soul


  • 3 Tbsp butter
  • 1 Tbsp garlic , minced (about 2 large cloves)
  • 1 tsp marjoram , dry
  • 1 tsp oregano , dry
  • 1 tsp basil , dry
  • ¼ cup white wine , dry (can be cheap, but don't use cooking wine)
  • 1 ounce cream cheese
  • 1 Tbsp tomato paste
  • ½ cup cream
  • 1 pound shrimp , fresh or frozen (thawed), de-veined, peeled, and tail on or off)
  • ¼ tsp 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