WATCH: How to Make Tuscan Butter Shrimp
Step 1: Season the shrimp. In a large bowl, whisk together 1 tablespoon oil from sun-dried tomato jar, garlic powder, onion powder, paprika, salt and pepper. Add the shrimp and turn to coat.
Step 2: Sear the shrimp. Melt some butter with olive oil in a large skillet over medium-high heat. Once hot, add shrimp in a single layer and cook just until the shrimp are opaque, about 2 minutes per side; transfer to a plate using a slotted spoon.
Step 3: Sauté the aromatics. To the now empty skillet, add another drizzle of sun-dried tomato oil followed by the cherry tomatoes, sun-dried tomatoes, shallots, garlic and red pepper flakes; sauté for 2 minutes.
Step 4: Make the creamy sauce. Stir in the heavy cream, chicken broth mixed with cornstarch, parsley, basil and oregano. Simmer until sauce thickens to desired consistency, then stir in the Parmesan cheese.
Step 5: Add the spinach. Stir spinach into the sauce and cook 1-2 minutes, just until wilted.
Step 6: Add shrimp. Add shrimp to the skillet and warm through to soak up the sauce. Season with salt and pepper to taste.
Use a heavy cream substitute: Swap the heavy cream for evaporated milk mixed with 1 ½ teaspoons cornstarch. Just remember that fat equals flavor so the cream sauce won’t taste quite as decadent. Add vegetables: If adding veggies, reduce the shrimp so the dish remains plenty saucy. Add any chopped vegetables such as asparagus, broccoli, zucchini, green beans, bell peppers etc. and sauté them after you’ve cooked the shallots for a few minutes. If using frozen peas, thaw and stir in with the Parmesan to warm through. Add mushrooms: If you’re a mushroom lover, consider pan frying sliced baby Bella mushrooms, removing from the skillet then adding back to the sauce at the end of cooking. Check out my mushroom chicken recipe to see exactly how I cook perfect mushrooms. Add artichokes: These are tender, slightly sweet and nutty and divine in creamy sauces. Purchase artichoke hearts in water NOT marinated. The marinated ones often have an acrid taste. Chop and sauté with the shallots. Mix up the cheeses: In addition to or in place of Parmesan, you can use Gouda, Fontina, Gruyere, etc. to mix up the flavor profile. Add lemon: Add a couple tablespoons lemon juice for garlic lemon magic. Spice it up. Amp up the heat with additional red pepper flakes. I always add at least ¼ teaspoon red pepper flakes but if you want to really taste the kick, add ½ teaspoon. You can also add additional red pepper flakes to individual servings to keep recipe family friendly.
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