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- 1 tablespoon unsalted butter
- 2 sticks butter, softened
- Kosher salt and freshly ground black pepper
In a 12" skillet, caramelize onion, garlic cloves, and thyme in unsalted butter. Toss in shrimp; cook slowly until golden. Transfer to a food processor and purée until smooth; with processor running, add softened butter, 1 Tbsp. at a time. Force through a fine-mesh strainer. Season with kosher salt and freshly ground black pepper. For a super-fine texture, strain again.
Nutritional ContentMakes 1 1/2 cups, 1 serving (1 tablespoon) contains: Calories (kcal) 80.0 %Calories from Fat 88.5 Fat (g) 7.9 Saturated Fat (g) 5.0 Cholesterol (mg) 35.3 Carbohydrates (g) 0.5 Dietary Fiber (g) 0.1 Total Sugars (g) 0.4 Net Carbs (g) 0.4 Protein (g) 1.6 Sodium (mg) 16.3Reviews Section
Tuscan Butter Shrimp
Is there anything *authentically* Italian about this recipe? Nope. Is it delicious? 100%. In fact, this sauce is so good, you'll be tempted to eat it straight out of the pan. (And we wouldn't blame you!)
Do I need to remove the shrimp shells to make this dish?
Either way is OK! We like using shrimp without their shells because it's easier to eat&mdashpeeling 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 can I serve with this dish?
Our favorite ways are over pasta, or with plenty of French bread for dipping. If you'd like to go a lighter route, pair it with a crunchy Caesar salad!
How long will leftovers keep?
Leftovers will keep for up to 3 days in an airtight container in the fridge.
Editor's Note: This introduction to this recipe was updated on July 23, 2020 to include more information about the dish.
In love with this sauce, too? Let us know in the comments and don't forget to rate it!
Garlic Butter Shrimp Pasta
With the cold weather upon us, it’s all about staying in with your sweatpants and cooking up some major comfort food. Although I should mention it’s pushing 80 degrees F out here in Southern California and I’m still walking around in shorts and flip flops.
Still, that’s not stopping me from indulging in the ultimate kind of comfort food and throwing a shrimp and pasta party with Eat Shrimp and Calphalon. And with the help of Calphalon’s Contemporary Nonstick 3.5 qt. Pour and Strain Sauce Pan and Stainless Steel Utensils Silicone Tipped Tongs, this dish will come together in just 20 minutes from start to finish.
All you have to do is boil up some pasta and saute your shrimp in a pool of garlic-butter-herb goodness. Once that’s ready, just toss in your pasta and some fresh greens. That’s it. It’s easy, quick, and comforting in any kind of weather!
You can follow Eat Shrimp on Facebook and Pinterest for more shrimp recipe inspiration!
How do you make Garlic Butter Shrimp?
Since these Argentinean Red Shrimp have such a fantastic flavor, I wanted to keep it simple with my ingredients. I just decided to use the classic flavors of butter, garlic and lemon to let the flavor of the shrimp shine through.
This very simple Garlic Butter Shrimp Recipe starts with melting butter, adding minced garlic and red pepper flakes. Then quickly sauteing the shrimp so that they don’t over cook. Then adding some more butter, lemon juice and parsley. It is all done in about 10 minutes, and then you are in buttery, garlicky shrimp heaven. You could stir in some cooked pasta if you wanted, or just enjoy them on their own with a hunk of crusty bread to dip into the sauce.
How to Store Indian Butter Shrimp
When you make the Indian Butter Shrimp, you can place it in a plastic container and seal it with a lid, labeling it with the date to keep track of when you made it. You should keep it in the fridge for no longer than three days.
How to Freeze: You can freeze the cooked shrimp if you would like to. The shrimp will stay fresh in your freezer for about two months. Please do not attempt to save it any longer than that because the shrimp will start to go bad.
Simple Garlic Butter Shrimp Recipe (3-Ingredients!)
It’s not that I can’t handle thawing meat ahead of time for dinner. Ok yes. That’s exactly what it is. I can’t handle thawing meat ahead of time for dinner. Or soaking beans, which is probably why I need to break down and get an Instant Pot.
I frequently rely on the “thaw meat in a tub of water” method so I can have dinner ready on time. Or I use recipes like Simple Overnight Melt-in-Your-Mouth Beef Roast or Simple Overnight Saucy Crock Pot Chicken that don’t require any thawing at all.
Today, I’m happy to introduce to you yet another “don’t worry about thawing the meat” recipe: Simple Garlic Butter Shrimp.
I only buy shrimp occasionally since it’s a bit on the pricey side and I don’t have a great source for it here in Nebraska. (We’re good at raising cows and chickens here in my beloved state. Shrimp? Not so much.)
But occasionally I’ll grab a couple bags of frozen shrimp to cook for my family as a special treat. It takes no effort to make this, and it can go from freezer to skillet without a problem!
ALREADY COOKED SHRIMP?
Again, hard no. Pretty much the only way you could mess up this recipe is by using pre-cooked shrimp. I repeat: Do not use pre-cooked shrimp. Prawns are already easy enough to overcook. If you cook them twice, you’re guaranteed gummy, tough, near inedible results.
1 Black Pepper Shrimp Recipe
This might be cooked in oil but who says that you have to follow that part of the recipe? If you love a spicy garlic butter to coat your shrimps, this is the recipe to try. You can even do the same technique and recipe on chicken, tuna, and even caramelize some sugar to give it a sweet flavor to cool the spice!
Creamy Garlic Butter Tuscan Shrimp
Like garlic butter Tuscan salmon, this Creamy Garlic Butter Tuscan Shrimp is also a hearty and crave-worthy dinner. Serving it alongside white rice, quinoa, pasta, noodles or baked, roasted or steam vegetables, you have a complete meal. My family prefer eating this Tuscan shrimp with pasta or noodles. The creamy sauce makes the pasta and noodles taste so good. We just fall for it!
Shrimps are seared in melted butter until cooked through and pink. They are then tossed in a creamy sauce of white wine, sundried tomatoes, Half and Half, spinach leaves, parmesan cheese, and salt and pepper to taste. The food finishes off when all flavors combine together. Who can resist them? My family can’t.
If you have craving or appetite for salmon, you should never miss this creamy garlic butter Tuscan shrimp for dinner. It’s now one of the most beloved food of my family. As it’s ready in just 25 minutes, you can definitely serve it for dinner of busy week days. We sometimes have it for weekend gathering, and amazingly, get both kids and adults hooked. Plus, it’s perfect to make at any time of the year!
Steps to Make It
Heat a grill to medium-high (you should be able to hold your hand about an inch over the cooking grate for 3 to 4 seconds).
Thread the shrimp onto skewers or place in a grilling basket, if you like.
Melt the butter and set aside. Zest a lemon and put the lemon zest in the butter. Squeeze about 2 teaspoons fresh lemon juice into the melted butter and stir or whisk to combine.
Brush the shrimp with the resulting lemon butter.
Set the shrimp skewers, basket, or plain oiled shrimp, on the hot grill. Cook until the shrimp starts to turn pink, about 1 minute. Brush with more of the lemon butter.
Turn the shrimp over to cook on the other side and cook until just cooked through (be careful, since overcooked shrimp gets terribly tough). This is usually about 1 or 2 minutes, depending on the size of the shrimp. Brush the shrimp with any remaining lemon butter and serve shrimp hot.
Garlic Butter Tuscan Shrimp
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