Oh, let me tell you about this Tuscan Garlic Butter Shrimp! It’s become our absolute go-to when we need something impressive but have zero time. Seriously, restaurant-quality flavors right in your own kitchen without breaking a sweat. I first whipped this up on a whim last Tuesday, needing to impress my picky nephew, and BAM! He ate three servings. It’s just magical how garlic, butter, and a few Italian whispers can transform simple shrimp into pure deliciousness so fast. This Tuscan Garlic Butter Shrimp is truly a weeknight savior!

Why You’ll Love This Tuscan Garlic Butter Shrimp

Honestly, there are so many reasons this Tuscan Garlic Butter Shrimp recipe is a keeper!

Super Speedy: We’re talking dinner on the table in under 30 minutes. Perfect for those busy weeknights!
Incredible Flavor: That garlic butter sauce with a hint of Italian herbs? Pure magic.
So Simple: You don’t need to be a gourmet chef; the recipe is incredibly straightforward.
Versatile Fave: Serve it over pasta, rice, or just with some crusty bread for dipping – it’s always a hit.
Looks Fancy, Tastes Amazing: It feels like a special occasion meal without the fuss.

Ingredients for Tuscan Garlic Butter Shrimp

Gathering up these goodies is super easy, and you probably have most of them already! Here’s what you’ll need to make this amazing Tuscan Garlic Butter Shrimp:

1 pound large shrimp, peeled and deveined (make sure they’re nice and dry!)
4 tablespoons unsalted butter (the good stuff makes a difference!)
4 cloves garlic, minced (don’t be shy with the garlic!)
1/2 cup heavy cream (this makes the sauce so luscious)
1/4 cup grated Parmesan cheese (freshly grated is best, trust me)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 teaspoon dried oregano
Salt and black pepper to taste (season as you go!)
1 tablespoon olive oil (for getting that perfect sear on the shrimp)

Essential Equipment for Making Tuscan Garlic Butter Shrimp

Alright, let’s talk tools! To whip up this fantastic Tuscan Garlic Butter Shrimp, you’ll want a few key players in your kitchen:

A good-sized large skillet – big enough so the shrimp don’t get crowded.
Measuring cups and spoons, of course!
Sharp knife and cutting board for your garlic and herbs.
A few sheets of paper towels for drying off that shrimp.
And a whisk or spoon for swirling that dreamy sauce together.

Step-by-Step Instructions for Tuscan Garlic Butter Shrimp

Alright, let’s get cooking! This is where the magic really happens. Follow these simple steps and you’ll have this gorgeous Tuscan Garlic Butter Shrimp on your plate before you know it. It’s all about timing and not fussing too much! If you’re ever in a pinch and need more shrimp ideas, check out my slow cooker shrimp delight – it’s a different vibe but just as easy!

Preparing the Shrimp for Tuscan Garlic Butter Shrimp

First things first, grab your shrimp. Pat them super dry with paper towels – this is key, trust me! It helps them get a nice little sear instead of just steaming in the pan. Once they’re dry, give ’em a good sprinkle of salt and pepper. Easy peasy!

Cooking the Shrimp

Now, get your skillet nice and hot over medium-high heat with that tablespoon of olive oil. Lay the seasoned shrimp in a single layer. Don’t crowd the pan, or they won’t brown properly! Cook ’em for about 1-2 minutes per side, just until they turn pink and curl up a bit. Quick is the name of the game here! Pop them out onto a plate and set them aside for a moment.

Building the Tuscan Garlic Butter Sauce

Turn the heat down to medium. Toss in the butter and let it melt and get a little bubbly. Then, add your minced garlic. Stir it around for about a minute until it smells amazing – be careful not to burn it! Now, pour in the heavy cream. Let it simmer gently, stirring it now and then. Once it starts to bubble a bit, stir in that glorious Parmesan cheese, fresh parsley, basil, and oregano. Let it bubble and thicken just a touch, maybe 2-3 minutes. See that gorgeous sauce coming together? It’s like a hug in a pan!

Combining and Finishing the Tuscan Garlic Butter Shrimp

Okay, time for the grand finale! Gently slide those cooked shrimp back into the skillet with the sauce. Toss them around so they’re all coated in that luscious, herby, garlicky goodness. Give it a quick taste and add any extra salt or pepper if you think it needs it. Seriously, just a minute more to warm them through. Serve this Tuscan Garlic Butter Shrimp up right away while it’s hot and bubbly!

Tips for Perfect Tuscan Garlic Butter Shrimp

You know, making this Tuscan Garlic Butter Shrimp is pretty foolproof, but a few little tricks can really make it sing! For starters, quality ingredients are your best friend here. Fresh garlic and good butter are non-negotiable! Also, patting that shrimp SO dry is a step you absolutely cannot skip; it ensures a lovely little sear instead of a sad steam bath. If you love garlic butter sauces, you might also adore my Cajun Garlic Butter Sauce – it’s got a different kick but uses that same amazing base!

Don’t overcook the shrimp! They cook SO fast. Seriously, just a couple of minutes per side is all they need, or they’ll get tough. Once they’re back in the sauce, give them just a minute to warm through. And for a little extra flair, consider a finish with some chili flakes if you like a bit of heat, or a squeeze of lemon juice right at the end for brightness! For another delicious garlic-parmesan twist, check out this Cajun Garlic Parmesan Sauce, it’s a winner too!

Ingredient Notes and Substitutions for Tuscan Garlic Butter Shrimp

Okay, let’s chat about these ingredients for our Tuscan Garlic Butter Shrimp, because sometimes life throws you a curveball and you need a quick swap! For the heavy cream, if you’re out or looking for lighter options, you *can* actually make your own if you’re in a pinch! Just whip up some whole milk with melted butter – I have a super easy guide for that! Or, you could use half-and-half, but the sauce might be a bit thinner. Some folks even use coconut milk for a dairy-free version, but fair warning, it *will* change the flavor profile a bit.

As for the Parmesan cheese, freshly grated is always the way to go for the best melt and flavor. If you absolutely have to use the pre-grated stuff, just know it sometimes has anti-caking agents that can make the sauce a little less smooth. And if you’re dairy-free, a good nutritional yeast can give a cheesy vibe, though it’s not quite the same punch as real Parm!

Serving Suggestions for Tuscan Garlic Butter Shrimp

Now that you’ve got this amazing Tuscan Garlic Butter Shrimp, what do you serve it with? Oh, the possibilities are endless and delicious! My favorite way is to toss it with some silky linguine or fettuccine – all that garlicky butter sauce coats the pasta perfectly. If you’re keeping it low-carb, a bed of cauliflower rice is fantastic. Or, honestly, just grab a big hunk of crusty bread to mop up every last drop of that sauce. Yum! You might also love it alongside something like my Tuscan Chicken with Creamy Broccoli Alfredo for a full Tuscan feast, or with some hearty Tuscan Butter Beans!

Storage and Reheating Tuscan Garlic Butter Shrimp

Got some of this glorious Tuscan Garlic Butter Shrimp leftover? Lucky you! To keep it tasting its best, pop it into an airtight container and store it in the fridge for up to 2 days. When you’re ready to reheat, a gentle warming is best. You can do this in a skillet over low heat with a splash of broth or water to loosen the sauce, or carefully zap it in the microwave for short bursts, stirring in between. Just aim to warm it through without cooking the shrimp further!

Frequently Asked Questions about Tuscan Garlic Butter Shrimp

Got questions about whipping up this delicious Tuscan Garlic Butter Shrimp? I get it! Here are a few things people often ask me:

Can I use frozen shrimp for this Tuscan Garlic Butter Shrimp?

Absolutely! Just make sure to thaw them completely first. Pat them really, really dry with paper towels – that’s the secret to getting a good sear and keeping your sauce from getting watery. Don’t skip that drying step!

How can I make this Tuscan Garlic Butter Shrimp spicier?

Ooh, love a spicy kick! You’ve got a few options for these garlicky shrimp. Add a pinch of red pepper flakes right in with the garlic when you’re sautéing it, or stir in some sriracha or your favorite hot sauce with the cream. A dash of cayenne pepper works wonders too!

What’s the best pasta to serve with Tuscan Garlic Butter Shrimp?

Honestly, almost any pasta works, but I’m partial to long strands that really grab that yummy sauce. Linguine, fettuccine, or even spaghetti are awesome choices. Angel hair cooks super fast if you’re really in a time crunch! You want something that will soak up all that garlicky butter goodness.

Can I substitute the heavy cream in the Tuscan Garlic Butter Shrimp sauce?

You can! If you need a lighter option, half-and-half works, but the sauce will be a bit thinner. For a dairy-free twist, unsweetened full-fat coconut milk can be used, but it will change the flavor a little. You could also try evaporated milk in a pinch!

Estimated Nutritional Information

Just a heads-up, the nutritional info for this Tuscan Garlic Butter Shrimp is an estimate, of course! Things can change depending on your exact ingredients and how big a scoop you take. But generally, one serving clocks in around 450 calories, packing a good punch with about 35g of fat (mostly good stuff!) and a solid 28g of protein. Carbohydrates are pretty low, just around 5g. It’s a delicious indulgence that’s surprisingly balanced!

Tuscan Garlic Butter Shrimp

Author: memorecipes.com
Total Time: 25 min
Yield: 4 servings 1x
Diet: Low Lactose

Print Recipe

Description

A quick and flavorful shrimp dish with garlic, butter, and Italian herbs.

Ingredients

Scale

1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 teaspoon dried oregano
Salt and black pepper to taste
1 tablespoon olive oil

Instructions

Pat the shrimp dry with paper towels and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add shrimp to the skillet in a single layer and cook for 1-2 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
Reduce heat to medium. Add butter to the skillet and melt.
Add minced garlic and cook until fragrant, about 1 minute.
Pour in heavy cream and bring to a simmer, stirring occasionally.
Stir in Parmesan cheese, parsley, basil, and oregano. Cook until the sauce thickens slightly, about 2-3 minutes.
Return the shrimp to the skillet and toss to coat in the sauce.
Season with additional salt and pepper if needed.
Serve immediately.

Notes

Serve with crusty bread for dipping in the sauce.
This dish pairs well with pasta or rice.

Prep Time: 10 min
Cook Time: 15 min
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 500mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 28g
Cholesterol: 300mg

Keywords: Tuscan shrimp, garlic butter shrimp, shrimp recipe, quick dinner, Italian shrimp