Why I Love This Recipe
This Creamy Garlic Tuscan Shrimp is one of my absolute favorite recipes because it brings together rich, velvety cream, garlicky shrimp, and sun-dried tomatoes in the most flavorful and decadent way. The spinach and basil add freshness, while the Italian seasoning makes the sauce irresistible. It’s an indulgent meal, but incredibly quick and easy to prepare – ready in just 15 minutes! Whether you serve it over pasta, rice, or with a side of crusty bread to soak up the sauce, it’s a meal everyone will love.
Creamy Garlic Tuscan Shrimp with Sun-Dried Tomatoes & Spinach
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 396 kcal per serving
This creamy Tuscan shrimp is a simple yet indulgent dish, packed with the deep flavors of sun-dried tomatoes, spinach, and Italian seasoning. The creamy sauce coats the shrimp beautifully and can be served over your favorite pasta or vegetables.
Ingredients
- 1 pound shrimp (31-40 count size), thawed and peeled
- 2 tablespoons butter
- 1 teaspoon flour
- 4–5 cloves garlic, minced
- 1 cup heavy/whipping cream
- ½ teaspoon lemon juice
- ¼ teaspoon Italian seasoning
- ¼ cup sun-dried tomatoes, chopped or julienned
- 1–2 cups fresh baby spinach (packed)
- Fresh basil (optional, for garnish)
- Salt & pepper to taste
Instructions
Step 1:
- Melt the butter over medium-high heat in a large skillet. Once melted, sprinkle in the flour and stir continuously for about 1 minute to cook out the flour taste, until it forms a smooth mixture.
Step 2:
- Add the minced garlic to the skillet and cook for about 30 seconds, stirring occasionally, until fragrant.
Step 3:
- Pour in the heavy cream, followed by the lemon juice, Italian seasoning, and sun-dried tomatoes. Stir everything together, bringing the mixture to a simmer. Reduce the heat if the sauce starts bubbling too much and let it simmer for about 2 minutes to allow the flavors to meld together.
Step 4:
- Add the shrimp to the skillet and cook for around 5 minutes, stirring occasionally, until the shrimp are fully cooked through (they should be opaque and pink). The sauce should also thicken slightly. Be careful not to overcook the shrimp, as they can become tough.
Step 5:
- Stir in the spinach and cook for another 2 minutes, or until the spinach wilts. Add fresh basil (optional) for extra flavor. Taste and season with salt and pepper as needed.
Step 6:
- Serve immediately. For extra freshness, squeeze lemon juice over the shrimp before serving. You could also garnish with freshly grated Parmesan cheese for added richness.
Tips & Tricks
- Shrimp: The size of shrimp you choose matters. For best results, choose shrimp around 31-40 count per pound for an ideal balance of size and tenderness.
- Sun-dried tomatoes: The recipe uses oil-packed sun-dried tomatoes, but you can use dry-packed sun-dried tomatoes if you prefer. Just make sure to rehydrate them in warm water for a few minutes before using them.
- Cream alternatives: If you’re looking for a lighter version, you can swap out the heavy cream for half-and-half or a low-fat cream alternative. However, keep in mind this may affect the richness of the sauce.
- Seasoning adjustments: Feel free to adjust the Italian seasoning and garlic to suit your tastes. If you love garlic, you can add a bit more, or reduce the lemon juice for a milder flavor.
Notes
- Sun-dried tomatoes: The recipe calls for 1/4 cup of sun-dried tomatoes, but feel free to adjust based on your taste. If you love the flavor, you can use up to 1/2 cup.
- Nutritional information provided is an estimate and can vary depending on the exact ingredients and portions used. Please consult a nutritionist if you need more precise data.
Storage
- Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. Reheat gently on the stove over low heat to avoid separating the sauce.
- Freezing: This dish may not freeze well due to the cream-based sauce. The sauce could separate when thawed, so it’s best enjoyed fresh.
FAQs
1. Can I use frozen shrimp?
Yes! Just make sure to thaw the shrimp thoroughly before cooking. You can thaw shrimp in the fridge overnight or under cold running water for a quicker thaw.
2. Can I use fresh spinach instead of baby spinach?
Yes! Fresh spinach works just as well as baby spinach. Just ensure to chop it into smaller pieces if the leaves are large.
3. What can I serve this creamy Tuscan shrimp with?
This dish pairs perfectly with pasta, rice, or zoodles (zucchini noodles) for a lighter option. It also works well with a side of crusty bread to soak up the delicious sauce.
4. Is there a non-dairy alternative to heavy cream?
If you want to make this dish dairy-free, try using coconut milk or almond milk with a thickening agent like cornstarch to replace the heavy cream.
5. Can I make this dish ahead of time?
For the best results, it’s best to serve this dish immediately after making it. The sauce is creamiest when freshly made, and the shrimp are most tender right after cooking.
This Creamy Garlic Tuscan Shrimp is the perfect weeknight dinner that’s both easy and indulgent. It’s rich, full of flavor, and comes together in just 15 minutes. With its combination of creamy sauce, tender shrimp, and vibrant spinach, it’s sure to become a favorite in your meal rotation
