Tuscan Butter Shrimp

A creamy Tuscan-style shrimp with linguine, cherry tomatoes, spinach, basil, and Parmesan in a lemon butter sauce.

Ingredients

Produce

• 1 (6-oz) bag baby spinach
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 lemon
• lemon wedges

Meat & Seafood

• 1 (16-oz) bag frozen uncooked shrimp, thawed

Dairy & Eggs

• 3 Tbsp salted butter
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan

Frozen

• 3 frozen garlic cubes

Pantry / Dry Goods

• 1 (1-lb) bag linguine
• 1/2 cup chicken broth
• 1 tsp salt
• 1/4 tsp pepper

Sauces & Condiments

• 2 Tbsp extra virgin olive oil

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine until al dente, then drain.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Dry the shrimp with a paper towel and add to the skillet. Season with salt and pepper. Sear the shrimp until pink, about 2 minutes per side. Remove from the skillet and set aside.
3. Reduce the heat to medium and add the butter, garlic cubes, and cherry tomatoes. Cook until the tomatoes begin to burst, about 3 minutes.
4. Stir in the spinach, chicken broth, heavy cream, Parmesan, and lemon juice. Reduce the heat to low and simmer until the sauce is slightly thickened, about 3 minutes.
5. Return the shrimp to the skillet and stir to combine. Squeeze the lemon over the shrimp mixture and serve over the linguine. Garnish with lemon wedges, if desired.

Reference Photo

Notes