Description
Creamy Garlic Tuscan Shrimp is a quick and elegant dinner featuring succulent shrimp in a rich cream sauce with sun-dried tomatoes, fresh spinach, and plenty of garlic. Ready in just 20 minutes, this one-pan meal is perfect for busy weeknights or special occasions.
Ingredients
Scale
- 1½ pounds large shrimp, peeled and deveined
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 cup heavy cream
- ½ cup chicken broth (low-sodium)
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 3 cups fresh baby spinach
- Fresh basil or parsley, for garnish
Instructions
- Prep the shrimp: Pat shrimp completely dry with paper towels. Season both sides generously with salt and pepper. Set aside.
- Sear the shrimp: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add shrimp in a single layer (work in batches if needed to avoid crowding). Cook for 2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and set aside.
- Start the sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant but not browned.
- Add sun-dried tomatoes: Stir in the chopped sun-dried tomatoes and cook for 1 minute to release their flavors.
- Create the creamy base: Pour in the heavy cream and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan (that’s flavor!). Bring the mixture to a gentle simmer.
- Add cheese and seasonings: Reduce heat to medium-low. Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Whisk until the cheese is melted and the sauce is smooth, about 2-3 minutes. The sauce will thicken as it simmers.
- Wilt the spinach: Add the fresh spinach to the sauce and stir gently. It will wilt down significantly in about 1-2 minutes.
- Return the shrimp: Add the cooked shrimp back to the skillet along with any juices that collected on the plate. Toss everything together gently and let the shrimp heat through for 1-2 minutes.
- Finish and serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil or parsley. Serve immediately over pasta, rice, zucchini noodles, or with crusty bread.
Notes
- Shrimp size matters: Larger shrimp (16-20 count) work best. Smaller shrimp can overcook quickly.
- Don’t overcook shrimp: They’re done when they turn pink and form a “C” shape. Overcooked shrimp become rubbery.
- Sauce consistency: If your sauce is too thick, add a splash more broth or cream. Too thin? Let it simmer another minute or two.
- Make it spicier: Increase red pepper flakes or add a dash of cayenne pepper.
- Wine addition: For extra depth, add ¼ cup white wine after cooking the garlic and let it reduce by half before adding the cream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (approximately 6 oz shrimp with sauce)
- Calories: 425
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 310mg