Tuscan Butter Shrimp

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  4 tbsp or 57g

• Garlic

  Raw

  4 cloves, minced or 12g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Spinach

  Raw

  2 cup or 60g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Basil

  Fresh

  4 tbsp, chopped or 11g

Directions

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

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