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Creamy Tuscan Shrimp Recipe

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4.3 from 6 reviews

This creamy Tuscan shrimp recipe features succulent shrimp cooked in a rich, garlicky cream sauce infused with sun-dried tomatoes, fresh spinach, and basil. Ready in just 20 minutes, it's a flavorful, satisfying dish perfect for a quick weeknight dinner or special occasion.

Ingredients

Shrimp and Main Ingredients

  • 1 pound shrimp (31-40 count size, thawed & peeled, tails optional)
  • 2 tablespoons butter
  • 1 teaspoon flour
  • 4-5 cloves garlic (minced)
  • 1 cup heavy/whipping cream
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon Italian seasoning
  • 1/4 cup sun-dried tomatoes (chopped or julienned)
  • 1-2 cups fresh baby spinach (packed)
  • Handful fresh basil (cut into thin strips)
  • Salt & pepper (to taste)

Instructions

  1. Prep the Shrimp: If your shrimp is frozen, place it in a colander and run under cool water until fully thawed. Peel and devein if necessary, leaving tails on or off based on preference.
  2. Melt Butter and Cook Flour: Heat butter in a large skillet over medium-high heat until melted. Sprinkle in the flour and stir continuously for about one minute to form a smooth roux that will thicken the sauce.
  3. Sauté Garlic: Add the minced garlic to the skillet and cook for about 30 seconds until fragrant, making sure not to burn it.
  4. Add Cream and Seasonings: Pour in the heavy cream, lemon juice, Italian seasoning, and stir in the chopped sun-dried tomatoes. Allow this mixture to simmer gently for 2 minutes, reducing the heat if it bubbles too vigorously.
  5. Cook the Shrimp: Add the shrimp to the skillet and cook for approximately 5 minutes, stirring occasionally until the shrimp are opaque, cooked through, and the sauce has thickened slightly. Be careful not to overcook the shrimp.
  6. Add Greens and Finish: Stir in the fresh baby spinach and basil. Cook for another 2 minutes until the greens are wilted and tender. Season with salt and pepper to taste. For serving, optionally squeeze extra lemon juice over the top or sprinkle with fresh parmesan cheese.

Notes

  • Use medium to large shrimp (31-40 count) for ideal texture and cooking time.
  • You can substitute half-and-half for heavy cream for a lighter sauce, but it may be less rich.
  • If sun-dried tomatoes are oil-packed, drain excess oil before adding.
  • Adding freshly grated parmesan cheese on top enhances the flavor and creaminess.
  • Serve over pasta, rice, or with crusty bread for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://dishcooks.com/creamy-tuscan-shrimp-recipe/