This 15-Minute Creamy Tuscan Shrimp is a fast and easy shrimp dinner in a creamy sauce made with sun-dried tomatoes, garlic, and spinach. This dinner is perfect for busy weeknights!
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Why You'll Love This Dish
Seafood dinners are not only delicious but the fastest to make. Shrimp cooks in just a few minutes, turns pretty pink, and is flavorful. Pair it with a creamy Tuscan sauce and serve over pasta for a satisfying meal with a lot of flavors. Sun-dried tomatoes, spinach, and garlic create one delicious sauce that is perfect with shrimp or chicken.
This 15-Minute Tuscan Shrimp is quick, easy, and delicious. You can make this restaurant-style dinner on a busy weeknight, cook the pasta in the same time you make the shrimp and sauce. It's perfect for a special occasion when you want to celebrate at home. You will love this creamy Tuscan sauce with plump shrimp!
Ingredients:
- shrimp: the largest you can buy, I used jumbo because I find that small size gets lost in the sauce;
- olive oil and butter: my favorite combo for browning shrimp;
- garlic: aromatic that
- shallot: milder in flavor than onions and perfect for a dish with shrimp;
- sun-dried tomatoes: the star of the sauce; they add delicious flavor to the whole dish;
- spinach:
- Italian seasoning: it's a Tuscan dish so Italian herbs are a must;
- heavy cream: makes the creamy rich, smooth and creamy; can be substituted with evaporated milk or half and half;
- chicken stock: creates a base for the sauce.
How to make Creamy Tuscan Shrimp?
- Start by preparing your shrimp. De-vein, take off the shell. You can remove the tails if you like. Season with salt and pepper.
- In a skillet, heat up olive oil and butter. Cook shrimp for 2 minutes on each side, until they are nice and pink. Remove onto a plate.
- Add more oil and butter to the pan. Add garlic and shallot. Saute for 2 minutes. Add Italian seasoning, sun-dried tomatoes and spinach and cook until wilted. Add chicken stock and scrape any cooked on bits from the bottom of the pan. Add heavy cream and cook over medium-low heat. Add a tablespoon of butter and let melt. Stir in. Add cooked shrimp back into the pan. Let it heat up.
- Serve over pasta.
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What shrimp to use in this recipe?
I used jumbo easy-peel shrimp. It was already deveined and all I had to do is to take off the shell. You can keep the tails or take them off. You can also use medium shrimp. You can also use already cooked shrimp (get them in the frozen seafood section) but the flavor won't be the same.
What to serve with Tuscan shrimp?
- This dish can be served with pasta, rice, or potatoes.
- Don't forget crusty bread like baguette, focaccia or sourdough to soak up every last bit of the Tuscan sauce!
- A generous amount of Parmesan cheese over a serving is always a good idea!
Recipe FAQs:
Any leftovers should be stored in a container with a lid, in the fridge, for up to 3 days. To reheat, place leftovers in a pan, add a splash of milk or half and half and gently bring to a simmer to heat through. Do not microwave! It is almost a sure way to overcook the shrimp.
I always remove the tails completely because the end of the intestine vein goes all the way to the end of the shrimp tail. If you buy shrimp peeled but with tails on, check if the whole vein was removed.
Fresh or frozen, both types of shrimp work well in this dish. Thaw the shrimp in the fridge and pat with a paper towel to remove the excess moisture.
More delicious shrimp recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
15-Minute Creamy Tuscan Shrimp
Ingredients
- 12 oz. shrimp I used jumbo
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil divided
- 3 tablespoons unsalted butter divided
- 3 garlic cloves minced
- 1 shallot finely diced
- ¼ cup sun-dried tomatoes
- 2 cups loosely packed spinach roughly chopped
- ½ teaspoon Italian seasoning
- ½ cup chicken stock
- ¾ cup heavy cream
Instructions
- Start by preparing your shrimp. De-vein, take off the shell. You can remove the tails if you like. Season with salt and pepper.
- In a skillet, heat up olive oil and one tablespoon of butter. Cook shrimp for 2 minutes on each side, until they are nice and pink. Remove onto a plate.
- Add more oil and butter to the pan. Add garlic and shallot. Saute for 2 minutes.
- Add Italian seasoning, sun-dried tomatoes and spinach and cook until wilted.
- Add chicken stock and scrape any cooked on bits from the bottom of the pan.
- Add heavy cream and cook over medium-low heat.
- Add a tablespoon of butter and let melt. Stir in.
- Add cooked shrimp back into the pan. Let it heat up.
- Serve over pasta.
Notes
- Shallots are small slightly-pink onions, found in the produce section. You can use a quarter of a cup of finely chopped yellow or white onion in place of the shallot.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Jola says
I love this creamy texture and the addition of spinach
Christopher says
This is one of the best shrimp recipes
Judy H says
I made this recipe…I substituted cream for skim milk & pasta water. I added some mozzarella and Parmesan and served over whole wheat pasta shells….it was delicious!
Anna says
That sounds delicious! Thank you for giving my recipe a try, Judy!
Patricia Blair says
Loved this recipe. I made exactly as written and I've made this recipe several times over time and have exchanged the protein (shrimp) to chicken and veggie (spinach)to broccoli depending what I had on hand and it was delicious every time. The sauce and sun dried tomatoes I did not change. This recipe is quick and easy and will continue to be a family favorite in my household.
Suzanne says
This is really tasty and easy to prepare. Love it over couscous!
betty garcia says
How to cut down the sodium PLEASE
Anna says
Hi Betty! The sodium content is not completely accurate. I suggest using low-sodium chicken stock.
Evanglar says
Could you add fish to this recipe or will it change the taste
Kimberly Kerr says
My kids cooked me this recipe for Mothers Day dinner last night and I was so good! It felt like I was eating at a restaurant. Definitely going to add this to my recipe collection. Thank-you for a yummy dish!
Anna says
Awww! I love that, Kimberly! Thank you to your kids for trying my recipe for the special day! I am so happy to know it was a hit!
Marcia says
Luv luv !!
Taylor says
LOVE that cream sauce! So so yummy!
Anna@CrunchyCreamySweet says
Thank you, Taylor!
Wendy Weyl says
I love this recipe. I've made it many times. I love it over angel hair pasta!!!
Anna says
I love that! Thank you so much, Wendy!
Courtney O'Dell says
So easy, creamy, and delicious!
Sommer says
My favorite weeknight meal!
Steph says
My husband loves shrimp and he made himself a second batch of these after we finished dinner.:)
Natasha says
So quick and so delicious!! Definitely stocking up to make this for a hectic night