All of this yumminess started when I made Tuscan Butter Salmon. OMG so delish and the sauce, oh, that sauce! Next, I tried it with jumbo shrimp! A repeat of deliciousness! I am thinking chicken will be the next try! To lighten this dish you can absolutely halve the cream and only use 1/4 cup! Just use a little more broth in its place.
Tuscan Butter Shrimp with Tomato Spinach Cream Sauce
Ingredients
- 2 T. olive oil
- 1½ lbs jumbo shrimp, peeled and deveined
- Kosher salt
- Freshly ground black pepper, paprka
- 3 T. butter
- 3 minced garlic cloves
- small container mushrooms
- 1½ c. halved Cherub salad tomatoes
- 2 c. baby spinach
- ¼ c. heavy cream
- ½ c. freshly grated Parmesan
- ½ c. chicken stock
Instructions
- Heat oil in large skillet on med-high
- Season shrimp generously with salt, pepper, paprika and cook on both sides.
- Remove to a plate.
- Lower heat and add butter. Add garlic and mushrooms and sauté.
- Add tomatoes and season with salt/pepper.
- Cook a few mins and add spinach-let start to wilt.
- Add cream and cheese and let simmer.
- Add broth and simmer on low.
- Return shrimp.
- If sauce is thickening, add more broth to thin out a bit.
