By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
389 cal · 20 min
Tuscan Butter Shrimp
Recipe GLPR3801985f901f4c
Rate this recipe
Average rating: 4.8 (1)
Pan-seared shrimp in a luxurious creamy sauce with garlic, burst cherry tomatoes, wilted spinach, and fresh basil. A restaurant-quality Italian main course ready in under 20 minutes.
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Ingredients
2 tbsp extra-virgin olive oil
1 lb shrimp, peeled, deveined, and tails removed
3 tbsp butter
3 clove garlic, minced
1½ cup cherry tomatoes, halved
3 cup baby spinach
½ cup heavy cream
¼ cup Parmesan, freshly grated
¼ cup fresh basil, thinly sliced
salt and black pepper to taste
Directions
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Pat the shrimp dry and season generously with salt and pepper. Once the oil is hot, add the shrimp in a single layer and sear for about 2 minutes until the undersides are golden brown. Flip and cook for another 1–2 minutes until the shrimp are opaque and cooked through (they should reach an internal temperature of 145°F). Transfer to a plate and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant. Add the halved cherry tomatoes, season with salt and pepper, and cook for 2–3 minutes until the tomatoes begin to soften and burst. Add the baby spinach and stir until it begins to wilt, about 1–2 minutes.
Pour in the heavy cream and stir well to combine. Add the grated Parmesan and most of the sliced fresh basil, reserving some for garnish. Bring the sauce to a gentle simmer and cook for about 3 minutes, stirring occasionally, until the sauce thickens slightly.
Return the cooked shrimp to the skillet and stir gently to coat with the sauce. Cook for 1–2 minutes until the shrimp are heated through. Taste and adjust seasoning if needed. Divide among serving plates, garnish with the remaining fresh basil, and serve immediately.
Comments
Every ingredient is standard stock at Harris Teeter, Food Lion, Kroger, or Walmart in Charlotte—no special stops required. The shrimp is the cost driver at roughly $8–10 per pound, pushing the total to around $4–5 per serving depending on whether you buy wild or farmed, but quality shrimp justifies it here as the centerpiece. The 20-minute claim is honest: sauté garlic, add shrimp, finish with tomato, spinach, cream, and basil in a single skillet with zero fussy technique. This reheats moderately well if you undercook the shrimp slightly the first time, though it's best eaten the same night while the spinach stays vibrant.
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