Ever since I developed our creamy Tuscan chicken, I’ve been obsessed with Tuscan butter. This creamy, flavor-packed sauce is the star of many of our weeknight dinner favorites, from our creamy Tuscan white bean skillet to our Tuscan butter gnocchi. When I’m looking for a switch up our protein—or craving a summer-worthy dinner—I turn to this shrimp version. The best part? Paired with sweet cherry tomatoes and spinach, this saucy shrimp dinner is ready to be served in less than (!!) 30 minutes. Here’s everything you need to know:
The shrimp:
Personally, I like using shrimp without their shells because it’s easier to eat—peeling shrimp when they’re covered in sauce can get messy. If you’re down for the extra work, though, leaving the shells on will lead to a more flavorful sauce. Shrimp shells provide tons of delicious seafood flavor, which is why they are often a main ingredient in seafood stock.
What to serve with Tuscan butter shrimp:
My favorite way to serve this dish is over pasta, or with plenty of French bread for dipping—soaking up all of that delicious sauce is key. If you’d like to go a lighter route, pair it with a crunchy Caesar salad, or our sheet-pan panzanella.
Storage:
If you manage to have any leftovers, place them in an airtight container in the fridge for up to 3 days.
In love with this sauce, too? Let us know in the comments, and don’t forget to rate it!
