Creamy Tuscan Shrimp
Creamy Tuscan Shrimp is a beautiful dish full of tender shrimp cooked in a rich, creamy sauce with sun-dried tomatoes, fresh spinach, and a hint of garlic. The sauce is…
Tip: save now, cook later.Creamy Tuscan Shrimp is a beautiful dish full of tender shrimp cooked in a rich, creamy sauce with sun-dried tomatoes, fresh spinach, and a hint of garlic. The sauce is smooth and flavorful, making each bite feel special and comforting. It’s a perfect mix of creamy and tangy, with just the right touch of herbs to brighten everything up.
I love making this dish when I want something quick but impressive. The shrimp cook fast, and the sauce comes together in just a few minutes. I often use it as a go-to dinner when friends are coming over or I need a little pick-me-up after a busy day. A little tip I have is to use fresh spinach instead of frozen—it really keeps the colors bright and adds a nice texture to the dish.
For serving, I like to spoon the creamy Tuscan shrimp over a bed of pasta or alongside some crusty bread to soak up all the sauce. It feels like a special meal without a lot of fuss, and it always gets compliments. This recipe has become one of those comforting, feel-good meals that I’m happy to make again and again.
Key Ingredients & Substitutions
Shrimp: Large shrimp give this dish a nice texture. Frozen shrimp work fine—just thaw well before cooking. If you prefer, use peeled prawns or even scallops for a twist.
Sun-dried Tomatoes: These add tangy sweetness and color. You can swap dried tomatoes packed in oil or rehydrate dry ones in warm water. Fresh cherry tomatoes are a mild alternative.
Heavy Cream and Parmesan Cheese: They make the sauce rich and creamy. For a lighter option, try half-and-half instead of cream, or use grated Pecorino Romano if Parmesan isn’t available.
Spinach: Fresh leaves wilt quickly in the sauce. Baby spinach works great, but kale or Swiss chard can be used if you want a heartier green.
How Do You Make a Creamy Sauce That Doesn’t Break?
Making smooth, creamy sauce is key here. Follow these simple steps:
- Cook garlic and onion gently to release flavor without burning.
- Reduce chicken broth first: simmer it for a few minutes to concentrate flavor.
- Lower heat before adding cream to avoid curdling.
- Stir often once cream and cheese are added; cheese melts evenly and thickens the sauce.
- Keep heat low to medium when adding spinach and shrimp to keep the sauce smooth and creamy.
Patience with heat control is the secret to a velvety, rich sauce every time!
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp and making the sauce all in one pan.
- Wooden spoon or silicone spatula – great for stirring without scratching your pan.
- Measuring cups and spoons – to get your cream, broth, and seasonings just right.
- Sharp knife and cutting board – needed for chopped onion, garlic, and slicing sun-dried tomatoes.
Flavor Variations & Add-Ins
- Swap shrimp for chicken breast slices if you prefer a milder protein that soaks up the sauce.
- Add mushrooms for extra texture and an earthy note that pairs well with the creamy sauce.
- Stir in red pepper flakes for a gentle spicy kick to brighten the flavors.
- Use kale or chopped artichoke hearts instead of spinach for a heartier, slightly tart green boost.
How to Make Creamy Tuscan Shrimp
Ingredients You’ll Need:
Shrimp and Sauce:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, sliced
- 2 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 1 tsp Italian seasoning (or a mix of dried basil, oregano, thyme)
- Salt, to taste
- Black pepper, to taste
Garnish and Serving:
- Fresh parsley or basil, chopped for garnish
- Optional: lemon wedges for serving
How Much Time Will You Need?
This dish takes about 20 minutes to prepare and cook, making it a quick and delightful meal for any day of the week.
Step-by-Step Instructions:
1. Cook the Shrimp:
Heat olive oil in a large skillet over medium heat. Season the shrimp with salt, pepper, and half the Italian seasoning. Cook the shrimp for about 2 minutes on each side until they turn pink and opaque. Remove them from the skillet and set aside.
2. Sauté Onions and Garlic:
In the same skillet, add the chopped onion and minced garlic. Cook for 2–3 minutes until they are soft and fragrant.
3. Add Sun-Dried Tomatoes:
Stir in the sliced sun-dried tomatoes and cook for another minute to release their flavor.
4. Simmer Chicken Broth:
Pour in the chicken broth and let it simmer for 2–3 minutes to reduce slightly and concentrate the flavor.
5. Finish the Creamy Sauce:
Lower the heat, then stir in the heavy cream, grated Parmesan cheese, and remaining Italian seasoning. Keep stirring as the sauce thickens, about 4–5 minutes.
6. Add Spinach and Shrimp:
Add the fresh spinach leaves and cook until wilted. Return the cooked shrimp to the skillet and toss everything together. Heat through for 1–2 minutes.
7. Final Touches:
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley or basil. Serve with lemon wedges and enjoy over your favorite pasta, rice, or crusty bread.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or place sealed shrimp in cold water for quicker thawing. Pat dry to avoid excess moisture in the skillet.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! You can use half-and-half or coconut milk for a lighter or dairy-free alternative, but keep in mind the sauce might be a bit less rich and creamy.
How Do I Store and Reheat Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave in short bursts to avoid overcooking the shrimp.
What Can I Serve with Creamy Tuscan Shrimp?
This dish pairs beautifully with pasta, rice, or crusty bread to soak up the sauce. For a low-carb option, serve it alongside roasted vegetables or zucchini noodles.
