Tuscan Butter Shrimp Tarifi

Malzemeler

• 1 pound peeled, deveined large raw shrimp, patted dry1 teaspoon kosher salt1/2 teaspoon ground black pepper2 tablespoon unsalted butter, divided2 tablespoons oil from jar of oil-packed sun-dried tomatoes, divided1 1/2 cups cherry tomatoes, halved1/2 cup drained and finely chopped oil-packed sun-dried tomatoes1/2 cup thinly sliced shallot3 medium garlic cloves, thinly sliced1 cup packed fresh baby spinach1/2 cup loosely packed fresh basil leaves, sliced, plus more for garnish1/2 cup dry white wine1 teaspoon grated lemon zest1/4 teaspoon crushed red pepper1 cup heavy cream2 ounce Parmesan cheese, grated, plus more for garnish1 teaspoon fresh lemon juice

Hazırlanışı

1. Gather all ingredients.
2. Toss shrimp with salt and pepper in a large bowl until well combined. Heat a large high-sided skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon sun-dried tomato oil; heat until shimmering, about 2 minutes. Add shrimp in an even layer, and cook until opaque and pink, 3 to 4 minutes, flipping shrimp halfway through cooking time. Transfer shrimp to a large plate.
3. Melt remaining 1 tablespoon butter with remaining 1 tablespoon sun-dried tomato oil in the same skillet; stir in cherry tomatoes, shallot, garlic, and sun-dried tomatoes. Cook, stirring occasionally, until tomatoes are soft and shallot is translucent, about 4 minutes.
4. Stir spinach, basil, wine, lemon zest, and crushed red pepper into mixture in skillet; cook over medium, scraping up any browned bits from bottom of skillet, until wine mixture is reduced by half, about 2 minutes. Stir in heavy cream. Reduce heat to low, and add Parmesan cheese; cook, stirring constantly, until mixture is slightly thickened and simmering, about 2 minutes. Remove from heat.
5. Stir in lemon juice; add cooked shrimp along with any juices from plate. Garnish with additional basil and Parmesan cheese.

Paylaş