Creamy Tuscan Butter Shrimp

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

INGREDIENTS

In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper (any other fish seasoning you like). When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. Remove from skillet and set aside.
Reduce heat to medium and add butter. When the butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes, grilled red peppers and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
Stir in heavy cream, Parmesan and basil (I added more spinach here as well) and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, garnish with more basil and squeeze lemon on top before serving.

Serves 2-4 depending on what else is served with this dish.
I used grilled red peppers that were packed in oil (I drained the oil). If you use the dried kind, you may want to add more than 1/4 cup.
Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half. Alternatively, use all light cream or heavy cream. Substitute half and half with almond milk.
If serving with pasta: add in pasta cooked al dente along with 1/4 cup of reserved pasta water into the pan of shrimp once they are cooked. Gently mix through the sauce until combined. Serve immediately.
Can also be simply served as is with garlic bread.