This Tuscan butter shrimp is a quick and easy gluten-free dinner that's bursting with flavor. It's creamy, garlicky, and perfect served over pasta or rice.
prep time: 10 minutes & cook time: 10 minutes / serves: 4
Nutritional Information (per serving): 320 Calories, 22g Fats, 3g Net Carbs, 0g Fiber, 26g Protein.
ingredients
1 lb large shrimp, peeled and deveined
Salt and pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup chicken broth
1/4 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
instructions
Season the shrimp with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Add the seasoned shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
Add cherry tomatoes to the skillet and cook until softened, about 2 minutes.
Stir in chicken broth and bring to a simmer. Cook for 2-3 minutes.
Reduce heat to low and stir in heavy cream and unsalted butter. Cook until the sauce has thickened slightly, about 2 minutes.
Return the cooked shrimp to the skillet and toss to coat in the sauce.
Remove from heat and stir in chopped fresh parsley and chopped fresh basil.
Serve hot, garnished with additional chopped herbs if desired.