15-Minute Creamy Tuscan Shrimp

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.

Overhead shot of sauteed spinach and sun-dried tomatoes in stainless steel pan, plate with cooked shrimp next to it.

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.

Overhead close up shot of creamy Tuscan shrimp in large pan.

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:

How to store leftovers?

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.

Should I remove the tails of 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.

Can I use frozen shrimp?

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.

Close up shot of shrimp in creamy sauce with spinach.

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