🍤🧄 Creamy Tuscan Shrimp
⏱ Time
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Prep: 10 minutes
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Cook: 15–20 minutes
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Total: 25–30 minutes
🍽 Servings
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Serves 4
🧾 Ingredients
For the shrimp:
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1 lb (450g) large shrimp, peeled and deveined
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1 tbsp olive oil
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1 tbsp butter
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3 garlic cloves, minced
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1 tsp paprika
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Salt and pepper to taste
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1/4 tsp red pepper flakes (optional for heat)
For the creamy sauce:
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1 cup heavy cream (or coconut cream for a dairy-free option)
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1/2 cup chicken broth (or vegetable broth)
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1/2 cup sun-dried tomatoes, chopped (drained if packed in oil)
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1 cup spinach, fresh or frozen
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1/4 cup Parmesan cheese, grated
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1 tsp Italian seasoning (or dried basil, oregano, and thyme)
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Salt and pepper to taste
👩🍳 Instructions
1. Cook the shrimp
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Heat the olive oil and butter in a large skillet over medium-high heat.
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Season the shrimp with paprika, salt, pepper, and red pepper flakes (if using).
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Add the shrimp to the skillet and cook for 2–3 minutes per side, until pink and cooked through.
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Remove the shrimp from the skillet and set aside.
2. Make the creamy sauce
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In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
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Add the sun-dried tomatoes and cook for an additional 1–2 minutes.
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Pour in the chicken broth and bring to a simmer.
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Reduce the heat and stir in the heavy cream, Parmesan cheese, and Italian seasoning.
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Simmer for about 5 minutes until the sauce thickens slightly.
3. Add spinach & shrimp
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Stir in the spinach and cook until wilted (if fresh) or heated through (if frozen).
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Return the shrimp to the skillet, tossing them in the sauce to coat.
4. Simmer & serve
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Let everything simmer for another 2–3 minutes, allowing the flavors to meld together.
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Taste and adjust seasoning with salt and pepper if needed.
5. Serve
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Serve the creamy Tuscan shrimp over pasta, rice, or with a side of crusty bread to soak up the sauce.
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Garnish with extra Parmesan or fresh herbs like parsley or basil if desired.
🌟 Serving Suggestions
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Serve over linguine, fettuccine, or spaghetti for a classic pasta dish.
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Pair with roasted vegetables or a fresh salad.
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Enjoy with garlic bread for dipping into the creamy sauce.
❓ Q & A (Common Questions)
Q: Can I make this dairy-free?
A: Yes! Use coconut cream instead of heavy cream and skip the Parmesan or use a dairy-free alternative.
Q: Can I use frozen shrimp?
A: Yes, just be sure to thaw the shrimp before cooking and pat them dry to avoid extra water in the pan.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the fridge for 2–3 days. Reheat gently on the stovetop or in the microwave.
Q: Can I add vegetables to this dish?
A: Absolutely! You can add mushrooms, bell peppers, or zucchini for more texture and flavor. Just sauté them with the garlic before adding the sun-dried tomatoes.
Q: What if I don’t have sun-dried tomatoes?
A: If you don’t have sun-dried tomatoes, you can substitute with roasted red peppers or even some diced tomatoes for a slightly different flavor.
Q: Can I make this ahead of time?
A: While it’s best served fresh, you can prep the shrimp and sauce separately, storing them in the fridge. Reheat everything together before serving.