This Creamy Tuscan Shrimp recipe combines plump shrimp, sun-dried tomatoes, and spinach in a rich, garlicky cream sauce. It’s a restaurant-quality meal that comes together in under 30 minutes, perfect for a quick yet impressive dinner. The flavors meld into something truly special, making this Creamy Tuscan Shrimp a weeknight favorite.
Why You’ll Love This Creamy Tuscan Shrimp
- Quick & fuss-free: Ready in about 25 minutes with straightforward steps.
- Perfect flavor balance: Sweet shrimp, tangy tomatoes, and a rich, garlicky cream sauce.
- Versatile serving: Great over pasta, rice, polenta, or with crusty bread.
- Indulgent yet balanced: Luxurious cream sauce brightened by spinach and sun-dried tomatoes.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 120 g sun-dried tomatoes in oil, drained and thinly sliced
- 180 ml heavy cream (double cream)
- 60 ml chicken or vegetable broth
- 80 g freshly grated Parmesan cheese
- 120 g fresh spinach
- 1 tsp Italian seasoning
- ½ tsp paprika (optional, for a little warmth)
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large skillet (preferably 12-inch / 30 cm), measuring spoons and cups, a microplane or box grater for the Parmesan, and a pair of tongs.
Notes: Use raw, peeled shrimp for quick, tender results. Freshly grated Parmesan melts smoothly—avoid pre-grated for best texture.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 26 g |
| Carbs: | 14 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp completely dry. This is a non-negotiable step if you want a good sear. Any excess moisture will steam the shrimp instead of letting them develop that lovely, slightly caramelized exterior.
- Don’t skimp on the garlic. Garlic is the soul of this dish. Mince it finely so it disperses evenly throughout the sauce, infusing every bite with its aromatic goodness.
- Use sun-dried tomatoes packed in oil. They’re softer, more flavorful, and easier to slice than the dry-packed ones. The oil they’re packed in is also fantastic for cooking—you can use a tablespoon of it in place of some of the olive oil for an extra flavor boost.
- Grate your own Parmesan. I know it’s tempting to grab the pre-shredded bag, but it contains anti-caking agents that prevent it from melting smoothly into the sauce. Freshly grated Parmesan will give you a silky, lump-free result.
How to Make Creamy Tuscan Shrimp
Step 1: Start by preparing your shrimp. If they’re frozen, make sure they’re fully thawed. Pat them dry thoroughly with paper towels—this is crucial for getting a nice sear. Season them generously with salt, pepper, and a pinch of the Italian seasoning. You’ll notice that seasoning at this stage makes a world of difference in the final flavor.
Step 2: Heat one tablespoon of olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. Cook for about 1-2 minutes per side, just until they turn pink and opaque. Don’t overcrowd the pan—if needed, cook them in two batches. The goal here is to sear them, not steam them. Remove the shrimp to a clean plate and set aside; they’ll finish cooking later in the sauce.
Step 3: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the chopped onion and cook for 3-4 minutes, until it becomes soft and translucent. Now, add the minced garlic and cook for another 30-60 seconds, stirring constantly, until it becomes incredibly fragrant. Be careful not to let the garlic burn, or it will turn bitter.
Step 4: Stir in the sliced sun-dried tomatoes and the rest of the Italian seasoning. Let them cook for a minute to warm through and release their oils. This little step really wakes up their flavor and helps them blend seamlessly into the sauce.
Step 5: Pour in the chicken broth to deglaze the pan, using your spoon to scrape up all those delicious browned bits from the bottom. Those bits are pure flavor gold! Let the broth simmer for a minute to reduce slightly.
Step 6: Lower the heat to medium-low and pour in the heavy cream. Stir everything together and let it come to a gentle simmer—you don’t want it to boil vigorously. Once it’s simmering, gradually sprinkle in the grated Parmesan cheese, stirring constantly until it’s completely melted and the sauce is smooth. The sauce should coat the back of a spoon nicely at this stage.
Step 7: Now, stir in the fresh spinach, a handful at a time. It will seem like a lot at first, but it wilts down remarkably quickly. Keep stirring until all the spinach has wilted and is incorporated into the sauce. This usually takes just 1-2 minutes.
Step 8: Return the cooked shrimp (and any accumulated juices) back to the skillet. Gently stir them into the sauce and let everything heat through for another 1-2 minutes, just until the shrimp are warmed. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve immediately while it’s hot and bubbly.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; cream sauces may separate upon thawing.
- Reviving: Reheat gently in a skillet with a splash of broth or cream to loosen sauce.
Serving Suggestions
Complementary Dishes
- Garlic Bread or a Baguette — Absolutely essential for mopping up every last drop of that incredible creamy sauce. The crisp, buttery crunch is the perfect textural contrast.
- Lemon Herb Orzo or Pasta — A simple pasta or orzo tossed with a little lemon zest and herbs provides a neutral base that lets the shrimp and sauce truly shine.
- A Simple Arugula Salad — The peppery bite of arugula dressed with a light lemon vinaigrette helps cut through the richness of the dish and adds a fresh, crisp element.
Drinks
- A Crisp Sauvignon Blanc — Its bright acidity and citrus notes are a fantastic pairing that cleanses the palate between bites of the rich, creamy sauce.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are refreshing and help balance the dish’s indulgent qualities perfectly.
Something Sweet
- Lemon Sorbet — A scoop of tangy, refreshing lemon sorbet is the ideal palate cleanser and a light, bright way to end the meal on a high note.
- Panna Cotta with a Berry Compote — It continues the creamy, Italian theme but in dessert form, and the tart berries provide a lovely contrast.
Top Mistakes to Avoid
- Overcooking the shrimp.
Creamy Tuscan Shrimp
Make this easy Creamy Tuscan Shrimp in just 25 minutes! A rich, garlicky sauce with sun-dried tomatoes and spinach. Perfect over pasta or rice. Get the recipe now!
Ingredients
For the Shrimp and Sauce:
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450 g large raw shrimp (peeled and deveined)
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2 tbsp olive oil (divided)
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1 small yellow onion (finely chopped)
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4 cloves garlic (minced)
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120 g sun-dried tomatoes in oil (drained and thinly sliced)
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180 ml heavy cream (double cream)
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60 ml chicken or vegetable broth
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80 g freshly grated Parmesan cheese
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120 g fresh spinach
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1 tsp Italian seasoning
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½ tsp paprika (optional, for a little warmth)
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Salt and freshly ground black pepper (to taste)
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2 tbsp fresh parsley (chopped, for garnish)
Instructions
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Start by preparing your shrimp. If they’re frozen, make sure they’re fully thawed. Pat them dry thoroughly with paper towels—this is crucial for getting a nice sear. Season them generously with salt, pepper, and a pinch of the Italian seasoning. You’ll notice that seasoning at this stage makes a world of difference in the final flavor.01
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Heat one tablespoon of olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. Cook for about 1-2 minutes per side, just until they turn pink and opaque. Don’t overcrowd the pan—if needed, cook them in two batches. The goal here is to sear them, not steam them. Remove the shrimp to a clean plate and set aside; they’ll finish cooking later in the sauce.02
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Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the chopped onion and cook for 3-4 minutes, until it becomes soft and translucent. Now, add the minced garlic and cook for another 30-60 seconds, stirring constantly, until it becomes incredibly fragrant. Be careful not to let the garlic burn, or it will turn bitter.03
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Stir in the sliced sun-dried tomatoes and the rest of the Italian seasoning. Let them cook for a minute to warm through and release their oils. This little step really wakes up their flavor and helps them blend seamlessly into the sauce.04
-
Pour in the chicken broth to deglaze the pan, using your spoon to scrape up all those delicious browned bits from the bottom. Those bits are pure flavor gold! Let the broth simmer for a minute to reduce slightly.05
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Lower the heat to medium-low and pour in the heavy cream. Stir everything together and let it come to a gentle simmer—you don’t want it to boil vigorously. Once it’s simmering, gradually sprinkle in the grated Parmesan cheese, stirring constantly until it’s completely melted and the sauce is smooth. The sauce should coat the back of a spoon nicely at this stage.06
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Now, stir in the fresh spinach, a handful at a time. It will seem like a lot at first, but it wilts down remarkably quickly. Keep stirring until all the spinach has wilted and is incorporated into the sauce. This usually takes just 1-2 minutes.07
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Return the cooked shrimp (and any accumulated juices) back to the skillet. Gently stir them into the sauce and let everything heat through for another 1-2 minutes, just until the shrimp are warmed. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve immediately while it’s hot and bubbly.08
