Tuscan Butter Shrimp with Tomato Spinach Cream Sauce

Tuscan Butter Shrimp with Tomato Spinach Cream Sauce

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. In one picture below, I added some chopped bacon to make it a little extra!

Tuscan Butter Shrimp with Tomato Spinach Cream Sauce

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Ingredients

  

• 2 T. olive oil
• 1 ½ lbs jumbo shrimp peeled and deveined
• Kosher salt
• Freshly ground black pepper paprka
• 3 T. butter
• 3 minced garlic cloves
• small container mushrooms
• 1 ½ 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.