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Tuscan Shrimp captures the magic of simple ingredients transforming into something spectacular. This one-skillet dish combines plump shrimp, sun-dried tomatoes, and spinach in a creamy garlic sauce, ready in under 30 minutes. It’s restaurant-quality comfort food perfect for any night.

Recipe Overview

Why You’ll Love This Tuscan Shrimp

Quick & Easy: Ready in 25 minutes with just one skillet.
Stunning Flavor: Sweet shrimp, savory garlic, and tangy sun-dried tomatoes in a creamy sauce.
Versatile Serving: Great over pasta, polenta, or crusty bread.
Fancy Yet Simple: Impressive enough for guests, easy enough for weeknights.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 tbsp olive oil, divided
4 cloves garlic, minced
1 small shallot, finely chopped
120 ml chicken or vegetable broth
120 g sun-dried tomatoes in oil, drained and chopped
180 ml heavy cream (double cream)
50 g grated Parmesan cheese
100 g fresh baby spinach
1 tsp Italian seasoning
1/2 tsp paprika (optional, for color)
Salt and black pepper to taste
Fresh parsley or basil for garnish

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

Notes: Use raw, peeled shrimp for perfect cooking. Sun-dried tomatoes provide signature Tuscan flavor. Freshly grated Parmesan melts best.

Nutrition (per serving)

Calories:	385 kcal
Protein:	28 g
Fat:	26 g
Carbs:	12 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 the secret to getting a beautiful sear instead of them steaming in the pan. Just use a paper towel and give them a good press—you’ll notice the difference immediately.
Don’t skimp on the garlic. It forms the aromatic base of the entire sauce. If you’re a true garlic lover, you can even add an extra clove or two. It’s that important.
Use the oil from the sun-dried tomatoes if you can. It’s infused with so much flavor! You can use a tablespoon of it to sauté the garlic and shallot for an extra flavor boost.
Have all your ingredients prepped and ready. This recipe moves quickly once you start cooking, so having your garlic minced, spinach washed, and cream measured out will make the process smooth and stress-free.

How to Make Tuscan Shrimp

Step 1: Start by preparing your shrimp. If they aren’t already, peel and devein them, leaving the tails on or off based on your preference. Pat them thoroughly dry with paper towels and season generously with salt, black pepper, and a pinch of paprika if using. This initial seasoning is crucial for building flavor from the inside out.

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. You should hear a satisfying sizzle. Cook for just 1-2 minutes per side, until they’re pink and opaque. Don’t overcrowd the pan—cook in batches if needed. The goal 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 oil (or use the oil from the sun-dried tomatoes). Add the minced garlic and chopped shallot. Sauté for about 1 minute, stirring constantly, until they become fragrant. You have to watch this closely—garlic can burn in a heartbeat and turn bitter, which we definitely want to avoid.

Step 4: 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. Then, stir in the chopped sun-dried tomatoes and the Italian seasoning.

Step 5: 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 boiling vigorously. Once it’s simmering, sprinkle in the grated Parmesan cheese, stirring continuously until it’s completely melted and the sauce is smooth and creamy.

Step 6: Now, gradually add the fresh spinach. It might look like a lot at first, but it wilts down remarkably. Stir it into the warm sauce until it’s just wilted and vibrant green. This should only take a couple of minutes. Taste the sauce now and adjust the seasoning with more salt and pepper if needed.

Step 7: Return the cooked shrimp to the skillet, along with any juices that have collected on the plate. Gently stir to coat the shrimp in the sauce and heat them through for about a minute—just until they’re warmed. Be careful not to overcook them at this stage, or they can become rubbery.

Step 8: Finally, turn off the heat. Garnish with a generous sprinkle of fresh chopped parsley or basil for a pop of color and freshness. Serve immediately while it’s hot and the sauce is gloriously creamy.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Not recommended; cream sauces may separate.
Reviving: Reheat gently with a splash of broth or cream to loosen sauce.

Serving Suggestions

Complementary Dishes

Creamy Parmesan Polenta — The soft, creamy texture is the perfect canvas for soaking up every last drop of that incredible sauce.
Garlic Bread or Crostini — Absolutely non-negotiable for some. It’s the best tool for scooping up the sauce and shrimp.
Lemon Herb Orzo — The bright, citrusy notes in the orzo cut through the richness of the creamy sauce beautifully.

Drinks

A Crisp Pinot Grigio — Its bright acidity and citrus notes provide a lovely contrast to the creamy, garlicky sauce.
Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus help cleanse the palate between bites.
A Light Italian Red — A Chianti Classico with its cherry notes and good acidity can stand up to the tomatoes and cream surprisingly well.

Something Sweet

Lemon Sorbet — The ultimate palate cleanser. It’s light, refreshing, and the perfect zesty finish after a rich meal.
Panna Cotta with a Berry Compote — It continues the creamy theme but in a sweet, elegant, and surprisingly simple way.
Amaretti Cookies — These classic Italian almond cookies are wonderfully crunchy and not too sweet, offering a lovely textural contrast.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook incredibly fast and become tough and rubbery if left on the heat for too long. Cook them just until they turn pink and opaque, then remove them from the pan immediately.
Adding the cheese over high heat. If the sauce is boiling when you add the Parmesan, it

Tuscan Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Italian, mediterranean

Servings 4

Total Time 25 minutes

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Make this easy Tuscan Shrimp recipe in under 30 minutes! Juicy shrimp in a creamy garlic sauce with spinach and sun-dried tomatoes. Get the simple one-pan recipe here!

Ingredients

For the Tuscan Shrimp

450 g large raw shrimp (peeled and deveined)
2 tbsp olive oil (divided)
4 cloves garlic (minced)
1 small shallot (finely chopped)
120 ml chicken or vegetable broth
120 g sun-dried tomatoes in oil (drained and chopped)
180 ml heavy cream (double cream)
50 g grated Parmesan cheese
100 g fresh baby spinach
1 tsp Italian seasoning
1/2 tsp paprika (optional, for color)
Salt and black pepper (to taste)
Fresh parsley or basil (for garnish)

Instructions

01
Start by preparing your shrimp. If they aren’t already, peel and devein them, leaving the tails on or off based on your preference. Pat them thoroughly dry with paper towels and season generously with salt, black pepper, and a pinch of paprika if using. This initial seasoning is crucial for building flavor from the inside out.
02
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. You should hear a satisfying sizzle. Cook for just 1-2 minutes per side, until they’re pink and opaque. Don’t overcrowd the pan—cook in batches if needed. The goal 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.
03
Reduce the heat to medium and add the remaining tablespoon of oil (or use the oil from the sun-dried tomatoes). Add the minced garlic and chopped shallot. Sauté for about 1 minute, stirring constantly, until they become fragrant. You have to watch this closely—garlic can burn in a heartbeat and turn bitter, which we definitely want to avoid.
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. Then, stir in the chopped sun-dried tomatoes and the Italian seasoning.
05
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 boiling vigorously. Once it’s simmering, sprinkle in the grated Parmesan cheese, stirring continuously until it’s completely melted and the sauce is smooth and creamy.
06
Now, gradually add the fresh spinach. It might look like a lot at first, but it wilts down remarkably. Stir it into the warm sauce until it’s just wilted and vibrant green. This should only take a couple of minutes. Taste the sauce now and adjust the seasoning with more salt and pepper if needed.
07
Return the cooked shrimp to the skillet, along with any juices that have collected on the plate. Gently stir to coat the shrimp in the sauce and heat them through for about a minute—just until they’re warmed. Be careful not to overcook them at this stage, or they can become rubbery.
08
Finally, turn off the heat. Garnish with a generous sprinkle of fresh chopped parsley or basil for a pop of color and freshness. Serve immediately while it’s hot and the sauce is gloriously creamy.