Creamy Tuscan Butter Shrimp
Easy to make sauteed with Shrimp in a Creamy Tuscan sauce that is rich, decadent, and made with heavy cream, garlic, sun-dried tomatoes, and other simple ingredients. Ready in 20 minutes.
Servings: 6
Equipment
- cutting board
- Sharp Chef's knife
- non stick skillet
Ingredients
- 1 ½ pounds Shrimp peeled and deveined
- 2 tablespoons Butter or Ghee
- 4 Garlic Cloves pressed
- 1 Cup Heavy Cream or coconut cream/milk in can
- 1 teaspoon Gluten-free Flour or any flour of choice
- ½ tablespoons Lemon Zest
- 1 tablespoon Italian Seasoning Mix
- 1 teaspoon Red pepper flakes or to taste
- 1 teaspoon Cayenne Powder optional if you can't handle spice
- ¼ Cup Sun-dried Tomatoes Chopped
- A handful of freshly chopped basil leaves picked and chopped
- Sea salt and pepper, to taste
Instructions
- Melt 2 tablespoons Butter in a large skillet or nonstick pan over medium heat. Add the 4 Garlic Cloves (minced) and cook for about 30 seconds or until fragrant.
- Meanwhile, in a bowl, whisk 1 teaspoon Gluten-free Flour and 1 Cup Heavy Cream until well combined, then pour it into the pan.
- Stir in the l½ tablespoons Lemon Zest, 1 tablespoon Italian Seasoning Mix, 1 teaspoon Red pepper flakes, 1 teaspoon Cayenne Powder (optional), and ¼ Cup Sun-dried Tomatoes (chopped). Lower the heat and simmer for about 3-4 minutes, or until the sauce starts to thicken.
- Add the 1 ½ pounds Shrimp and cook until it becomes pink and curly. About 4-5 minutes.
- Take off the heat and stir in A handful of freshly chopped basil leaves picked and chopped. Season with Sea salt and pepper, to taste if needed, and enjoy!
Video
Notes
- you can use avocado oil in place of butter
- I recommend you use raw shrimp and not pre-cooked. You can find frozen raw shrimp at most grocery stores. Just thaw and drain.
- There are two types of sundried tomatoes. The ones in the packet will work fine but won't give that intense taste and orange color sauce. The sun-dried tomatoes in oil is what I used in my video. It will give a slightly different color and taste.
- Fresh basil works best, but if you can't find any, use dried basil.
Nutrition
Calories: 270kcal | Carbohydrates: 7g | Protein: 18g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 694mg | Potassium: 357mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1196IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 1mg