Creamy Tuscan Shrimp in stainless steel pan.

15-Minute Creamy Tuscan Shrimp

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

Course Main Course
Cuisine American, Italian
Keyword sun-dried tomato shrimp, Tuscan shrimp
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 416 kcal
Author Anna


  • 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
US Customary - Metric


  1. Start by preparing your shrimp. De-vein, take off the shell. You can remove the tails if you like. Season with salt and pepper.
  2. 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.
  3. 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.
  4. Serve over pasta.

Recipe 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 Facts
15-Minute Creamy Tuscan Shrimp
Amount Per Serving
Calories 416 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 16g100%
Cholesterol 298mg99%
Sodium 1042mg45%
Potassium 482mg14%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 20g40%
Vitamin A 2385IU48%
Vitamin C 11.9mg14%
Calcium 185mg19%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.