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Creamy Garlic Butter Tuscan Shrimp Recipe

   
 

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  1 Reviews | 5 out of 5
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     Creamy Garlic Butter Tuscan Shrimp

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   45 minutes

Ingredients
2 tablespoons of salted butter, 2 tablespoons of olive oil
6 cloves of garlic, finely diced
1 1/2 pounds of cleaned shrimp
1 yellow onion, diced
1/2 cup white wine is optional, I used 1 cup to make more sauce
5 ounces of sundried tomatoes in oil cut in strips
1 3/4 cup of Half and Half, I doubled the amount for more sauce
salt and pepper to taste
3 cups of baby spinach leaves, or frozen chopped spinach ,thawed
 
2/3 cup of fresh parmesan cheese, I added more to thicken sauce
2 teaspoons of dried Italian Herbs
1 tablespoon of fresh parsley, chopped
optional, 1 teaspoon of cornstarch mixed with 1 teaspoon of water
optional, toasted pinenuts, mushrooms, capers

Instructions
Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach. Packed with incredible flavors. Heat a large skillet over medium high heat. Melt the butter and olive oil and add in the garlic and fry until fragrant for about one minute. Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl and set aside Fry the onion and mushrooms in the butter remaining in the skillet. Pour in the white wine, and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and fry for 1 or 2 minutes to release their flavors.
Reduce heat to low medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. For a thicker sauce, add the milk and cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens. Add the shrimp back into the pan, add capers and pinenuts and sprinkle with the herbs and parsley, and stir through. Serve over pasta, rice or steamed veg.
Serving Suggestions
I served with tortellini but penne would be great too. Serve with warm asiago bread.


Originally Submitted
1/28/2018





5 Out of 5 from 1 reviews

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