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This Tuscan Garlic Shrimp recipe captures the magic of garlic sizzling in olive oil, building upon it with plump shrimp, sun-dried tomatoes, and spinach in a creamy Parmesan sauce. It’s a rustic yet elegant one-pan wonder that comes together in about 30 minutes. You’ll be amazed how such simple ingredients create something so rich and complex.

Why You’ll Love This Tuscan Garlic Shrimp

Fast & impressive: Ready in 30 minutes for a restaurant-quality meal.
Balanced flavor: Savory garlic, sweet tomatoes, fresh spinach, and creamy sauce.
Versatile crowd-pleaser: Serve over pasta, polenta, bread, or zucchini noodles.
One-pan wonder: Less cleanup and maximum flavor from the pan fond.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
3 tbsp olive oil, divided
6 large garlic cloves, minced
1 small shallot, finely chopped
120 ml chicken or vegetable broth
180 ml heavy cream (double cream)
75 g grated Parmesan cheese
100 g sun-dried tomatoes in oil, drained and sliced
120 g fresh baby spinach
1 tsp Italian seasoning
1/2 tsp red pepper flakes (optional, for heat)
2 tbsp fresh parsley, chopped
Salt and freshly ground black pepper, to taste

Tools: A large skillet (cast iron or stainless steel works great), tongs, a microplane or box grater for the Parmesan.

Notes: Don’t use pre-grated Parmesan—it can make the sauce grainy. Use raw shrimp for tender results, not pre-cooked.

Nutrition (per serving)

Calories:	420 kcal
Protein:	28 g
Fat:	30 g
Carbs:	12 g
Fiber:	3 g

Serves: 4 | Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the single most important step for getting a beautiful sear instead of steaming them. Any excess moisture on the surface will prevent that lovely golden-brown crust from forming.
Mince, don’t press, the garlic. Using a garlic press can make the garlic bitter. Taking the extra minute to mince it finely with a knife gives you a sweeter, more mellow garlic flavor that permeates the entire dish.
Use sun-dried tomatoes packed in oil. They’re softer, more flavorful, and easier to slice than the dry-packed variety. The oil they’re packed in is also fantastic—you can use a tablespoon of it in place of some of the olive oil for an extra flavor boost.
Have all your ingredients prepped and ready. This recipe moves quickly once you start cooking. Having your garlic minced, shallot chopped, and cream measured out means you won’t be scrambling and risk overcooking the shrimp or burning the garlic.

How to Make Tuscan Garlic Shrimp

Step 1: Start by preparing your shrimp. Make sure they are thoroughly patted dry with paper towels, then season them generously with salt and pepper. This initial seasoning is crucial as it lays the flavor foundation for the shrimp themselves. Heat one tablespoon of the olive oil in your large skillet over medium-high heat until it shimmers.

Step 2: Carefully add the shrimp to the hot skillet in a single layer. You should hear a satisfying sizzle. Don’t overcrowd the pan—if necessary, cook them in two batches. Cook for just 1-2 minutes per side, until they’re pink and opaque with a nice sear. They cook fast! Use tongs to remove them from the skillet and set them aside on a plate. They’ll finish cooking later in the sauce.

Step 3: Reduce the heat to medium and add the remaining two tablespoons of olive oil to the same skillet. Add the minced garlic and chopped shallot. You’ll notice the most incredible aroma immediately. Cook, stirring constantly, for about one minute until they become fragrant and softened. Be careful not to let the garlic burn, as it will turn bitter. This is where the soul of the dish is built.

Step 4: Pour in the chicken broth to deglaze the pan. Use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the skillet. This is pure flavor! Let the broth simmer for a minute to reduce slightly. Then, pour in the heavy cream and add the Italian seasoning and red pepper flakes, if using. Stir everything together and let it come to a gentle simmer.

Step 5: Gradually whisk in the freshly grated Parmesan cheese. Keep stirring until the cheese has fully melted and the sauce has thickened slightly and become smooth and cohesive. The sauce should look glossy and coat the back of a spoon. Now, stir in the sliced sun-dried tomatoes.

Step 6: Add the fresh spinach to the sauce, one handful at a time. It will seem like a lot at first, but it wilts down remarkably quickly. Stir continuously until all the spinach has wilted and incorporated into the sauce, which should only take a couple of minutes. You’ll see the sauce take on a beautiful, vibrant color.

Step 7: Return the cooked shrimp and any accumulated juices from the plate back into the skillet. Gently stir to coat the shrimp in the luxurious sauce and heat them through for about a minute—just until they’re warmed. Taste the sauce and adjust the seasoning with more salt or pepper if needed. Finish by stirring in most of the fresh parsley, saving a little for garnish.

Step 8: Serve your Tuscan Garlic Shrimp immediately while it’s hot and the sauce is beautifully creamy. Spoon it over your chosen base and garnish with the remaining fresh parsley for a pop of color and freshness. Dive in and enjoy the fruits of your (minimal) labor!

Storage & Freshness Guide

Fridge: Store 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.

Serving Suggestions

Complementary Dishes

Creamy Polenta — The soft, comforting texture of polenta is the perfect canvas for soaking up every last drop of that incredible garlic cream sauce.
Toasted Ciabatta Bread — Thick, crusty slices of ciabatta, brushed with olive oil and toasted until golden, are essential for mopping up the sauce right from your plate.
Lemon Herb Orzo — The bright, zesty flavor of lemon in a simple orzo pilaf cuts through the richness of the shrimp and adds a lovely textural contrast.

Drinks

A Crisp Pinot Grigio — Its bright acidity and citrus notes beautifully balance the creamy, garlicky sauce without overpowering the delicate shrimp.
Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and citrus cleanse the palate between each delicious, savory bite.

Something Sweet

Lemon Sorbet — A scoop of sharp, refreshing lemon sorbet is the perfect palate-cleansing finish to this rich meal. It’s light, zesty, and incredibly satisfying.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook in a flash and become tough and rubbery if left on the heat for too long. They should be just opaque and have a gentle “C” shape when done. I’ve messed this up before too, and it’s a real shame.
Burning the garlic. Garlic burns easily and becomes unpleasantly bitter, which can ruin the entire sauce. Keep the heat at medium and stir constantly once you add it to the oil.
Using pre-grated Parmesan cheese. As mentioned, the cellulose powder in pre-grated cheese prevents it from melting smoothly, leading to a grainy, clumpy sauce instead of a velvety one.
Adding the spinach all at once. Tossing the entire bag of spinach in at the same time can cool the sauce down too much and make it harder to wilt evenly. Add it in batches for the best result.

Expert Tips

Tip: For an extra layer of flavor, marinate your shrimp for 15 minutes before cooking. A simple mix of one tablespoon of olive oil, a minced garlic clove, a pinch of salt, and a squeeze of lemon juice will make them even more succulent.
Tip: If your sauce seems a bit too thick after adding the cheese, don’t panic. Just whisk in a splash more broth or cream until it reaches your desired consistency. Sauces can be easily adjusted.
Tip: To make this dish ahead, you can prepare the creamy sauce (without the spinach and shrimp) up to a day in advance. Gently reheat the sauce, then proceed with wilting the spinach and adding the cooked shrimp just before serving.
Tip: For a richer, deeper flavor, use the oil from the sun-dried tomato jar to sauté the garlic and shallot. It’s infused with tomato and herb flavors and is absolutely delicious.

FAQs

Can I use frozen shrimp?
Absolutely! Frozen shrimp are often a great, high-quality option. Just make sure to thaw them properly first. The best method is to place them in a colander under cold running water for a few minutes. Never thaw them in warm water or the microwave, as this can affect their texture. And the most important step—once they’re thawed, pat them completely dry with paper towels to ensure a good sear.

How can I make this dish less rich?
You can lighten it up a few ways. Swap the heavy cream for half-and-half or even full-fat coconut milk for a dairy-free version. You could also increase the amount of spinach and sun-dried tomatoes to add more volume and fiber, which helps balance the richness. Using a little less Parmesan will also dial back the richness while keeping the flavor.

What can I use instead of sun-dried tomatoes?
If you don’t have sun-dried tomatoes, you can use about a quarter cup of a good-quality tomato paste, cooked for a minute with the garlic to sweeten it. Alternatively, you could use roasted red peppers, chopped into small strips. They’ll provide a different, but equally lovely, sweet and smoky note to the dish.

Is it possible to make this dairy-free?
Yes, it is! For the cream, use a canned, full-fat coconut milk. For the Parmesan, you can use a store-bought vegan Parmesan alternative, or make your own with blended nuts and nutritional yeast. Just be aware that the flavor profile will shift slightly, taking on a subtle coconut note which can be quite delicious.

How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a tiny splash of broth or cream to loosen the sauce back up. I don’t recommend microwaving, as it can cause the shrimp to become tough and the sauce to separate. It’s best enjoyed fresh, but leftovers can still be tasty with a careful reheat.

Tuscan Garlic Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Italian, mediterranean

Servings 4

Total Time 30 minutes

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Make this easy Tuscan Garlic Shrimp in 30 minutes! A creamy, one-pan dish with sun-dried tomatoes and spinach. Get the simple, impressive recipe here!

Ingredients

For the shrimp and sauce:

450 g large raw shrimp (peeled and deveined)
3 tbsp olive oil (divided)
6 large cloves garlic (minced)
1 small shallot (finely chopped)
120 ml chicken or vegetable broth
180 ml heavy cream (double cream)
75 g grated Parmesan cheese
100 g sun-dried tomatoes in oil (drained and sliced)
120 g fresh baby spinach
1 tsp Italian seasoning
0.5 tsp red pepper flakes (optional, for heat)
2 tbsp fresh parsley (chopped)
Salt and freshly ground black pepper (to taste)

Instructions

01
Start by preparing your shrimp. Make sure they are thoroughly patted dry with paper towels, then season them generously with salt and pepper. This initial seasoning is crucial as it lays the flavor foundation for the shrimp themselves. Heat one tablespoon of the olive oil in your large skillet over medium-high heat until it shimmers.
02
Carefully add the shrimp to the hot skillet in a single layer. You should hear a satisfying sizzle. Don’t overcrowd the pan—if necessary, cook them in two batches. Cook for just 1-2 minutes per side, until they’re pink and opaque with a nice sear. They cook fast! Use tongs to remove them from the skillet and set them aside on a plate. They’ll finish cooking later in the sauce.
03
Reduce the heat to medium and add the remaining two tablespoons of olive oil to the same skillet. Add the minced garlic and chopped shallot. You’ll notice the most incredible aroma immediately. Cook, stirring constantly, for about one minute until they become fragrant and softened. Be careful not to let the garlic burn, as it will turn bitter. This is where the soul of the dish is built.
04
Pour in the chicken broth to deglaze the pan. Use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the skillet. This is pure flavor! Let the broth simmer for a minute to reduce slightly. Then, pour in the heavy cream and add the Italian seasoning and red pepper flakes, if using. Stir everything together and let it come to a gentle simmer.
05
Gradually whisk in the freshly grated Parmesan cheese. Keep stirring until the cheese has fully melted and the sauce has thickened slightly and become smooth and cohesive. The sauce should look glossy and coat the back of a spoon. Now, stir in the sliced sun-dried tomatoes.
06
Add the fresh spinach to the sauce, one handful at a time. It will seem like a lot at first, but it wilts down remarkably quickly. Stir continuously until all the spinach has wilted and incorporated into the sauce, which should only take a couple of minutes. You’ll see the sauce take on a beautiful, vibrant color.
07
Return the cooked shrimp and any accumulated juices from the plate back into the skillet. Gently stir to coat the shrimp in the luxurious sauce and heat them through for about a minute—just until they’re warmed. Taste the sauce and adjust the seasoning with more salt or pepper if needed. Finish by stirring in most of the fresh parsley, saving a little for garnish.
08
Serve your Tuscan Garlic Shrimp immediately while it’s hot and the sauce is beautifully creamy. Spoon it over your chosen base and garnish with the remaining fresh parsley for a pop of color and freshness. Dive in and enjoy the fruits of your (minimal) labor!