15-Minute Creamy Tuscan Shrimp

15-Minute Creamy Tuscan Shrimp – fast and easy shrimp in a creamy sauce made with sun-dried tomatoes, garlic and spinach. This dinner is perfect for busy weeknights!

Shrimp dishes are one of the fastest and easiest seafood dinners you can make, like my Garlic Butter Mushroom Shrimp Pasta and the 10-Minute Teriyaki Shrimp.

CREAMY TUSCAN SHRIMP

Seafood dinners are not only delicious but the fastest to make. Shrimp cooks in just a few minutes, turn pretty pink and flavorful. Pair it with a creamy Tuscan sauce and serve over pasta for a satisfying meal with a lot of flavor. 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!

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.

Tuscan Shrimp Ingredients (your shopping list):

• jumbo shrimp
• salt and pepper
• olive oil
• butter
• garlic
• shallot
• sun-dried tomatoes
• spinach
• Italian seasoning
• heavy cream
• chicken stock

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 use small or medium shrimp. You can also use already cooked shrimp (get them in the frozen seafood section).

How to make Creamy Tuscan Sauce?

This creamy Tuscan sauce is one of the easiest and most flavor-packed one you will ever make. Start with olive oil and butter in pan. Add garlic and shallot and saute for 3 minutes. Add Italian seasoning, sun-dried tomatoes and spinach. Saute until the spinach is wilted. Add chicken stock and deglaze the pan. Add heavy cream and bring to light simmer. Add butter, let it melt and stir into the sauce. Add back the shrimp (you can do the same with chicken) and heat it all up. For a delicious chicken version, check out my Tuscan Chicken Pasta recipe.

MORE DELICIOUS SEAFOOD RECIPES:

Garlic Butter Mushroom Shrimp Pasta

10-Minute Teriyaki Shrimp

Shrimp Scampi with Peppers and Spinach

Garlic Parmesan Crusted Salmon (Air Fryer and Oven-baked)

Crispy Parmesan Tilapia

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

15-Minute Creamy Tuscan Shrimp

Author: Anna

A fast and easy shrimp in a creamy sauce made with sun-dried tomatoes, garlic and spinach. This dinner is perfect for busy weeknights!

4.88 from 8 votes

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Main Course

Cuisine American, Italian

Servings 4 servings

Calories 416 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 12 oz. shrimp I used jumbo
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil divided
• 3 tablespoons unsalted butter divided
• 3 garlic cloves minced
• 1 shallot finely diced
• 1/4 cup sun-dried tomatoes
• 2 cups loosely packed spinach roughly chopped
• 1/2 teaspoon Italian seasoning
• 1/2 cup chicken stock
• 3/4 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 1/4 cup of finely chopped yellow or white onion in place of the shallot.

Nutrition

Calories: 416kcal | Carbohydrates: 8g | Protein: 20g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 298mg | Sodium: 1042mg | Potassium: 482mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2385IU | Vitamin C: 11.9mg | Calcium: 185mg | Iron: 3.1mg

Keyword sun-dried tomato shrimp, Tuscan shrimp

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