Tuscan Butter Shrimp

Tuscan Butter Shrimp
Ingredients
1 pound peeled, deveined large raw shrimp, patted dry
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, divided
2 tablespoons oil from jar of oil-packed sun-dried tomatoes, divided
1 1/2 cups cherry tomatoes, halved
1/2 cup thinly sliced shallot
3 garlic cloves, thinly sliced
1/2 cup drained and finely chopped sun-dried tomatoes in oil
1 cup packed fresh baby spinach
1/2 cup loosely packed fresh basil leaves, sliced, plus more for garnish
1/2 cup dry white wine
1 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper
1 cup heavy cream
2 ounces Parmesan cheese, grated, plus more for garnish
1 teaspoon fresh lemon juice
Directions
Gather all ingredients.
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.
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.
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.
Stir in lemon juice; add cooked shrimp along with any juices from plate. Garnish with additional basil and Parmesan cheese.
540 Calories 41g Fat 16g Carbs 23g Protein