Food You Can Eat: Butter Shrimp

6/12/22 Elliecoo 11

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 1 lb. shrimp, peeled, deveined, and tails removed
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. butter
  • 3 cloves garlic, minced
  • 1 1/2 c. halved cherry tomatoes
  • 3 c. baby spinach
  • 1/2 c. heavy cream
  • 1/4 c. freshly grated Parmesan
  • 1/4 c. basil, thinly sliced
  • Lemon wedges, for serving (optional)

Directions

  • In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. 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 butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes 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 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.
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About Elliecoo 536 Articles
Four dogs, one partner. The dogs win.

11 Comments

  4. @Loveshaq, this was a one-off; these days he’s getting heart-healthy air fryer food he’d rather not eat. You know it’s bad when cleaning out the freezer for dinner, and finding leftovers from before the most recent dietary rulings by the medical folks  is a cause for rejoicing.

      • PS: The first time someone actually used the term in my presence was our vet, explaining why some dogs will eat the smaller versions of a kibble but not the larger version, or vice versa. I said, “two points!” She said, “I’m sorry?” “Oh nothing, I was just thinking about something else…”

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