About the Recipe
This creamy Tuscan Shrimp recipe combines perfectly cooked, juicy shrimp, sun-dried tomatoes, and fresh spinach in a rich, butter-garlic Parmesan sauce. An impressive, one-skillet, 20 minutes meal.
Ingredients
Shrimp: Use large shrimp that are peeled and deveined.
Garlic: Minced garlic cloves.
Olive Oil: Adds flavor and cooks the shrimp beautifully
Heavy Cream: Totally worth the few extra calories. It provides a smooth rich sauce.
Chicken Broth: Gives flavor and breaks up the heaviness of the cream.
Garlic Powder: Helps provide that extra punch of garlic flavor.
Italian Seasoning: The Best combination of seasonings. Make your own here, and keep it handy, it goes with everything.
Parmesan Cheese: Freshly grated for flavor and a bit salty tang.
Spinach: Adds color, texture and flavor.
Sun-Dried Tomatoes: Use jarred sun-dried tomatoes that have been drained.
Preparation
Shrimp: In a large skillet add olive oil and cook the shrimp and garlic on medium high heat for 2-3 minutes or until pink. Remove shrimp and set aside on a plate.
Sauce: Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken.
Add: Add the spinach and sun-dried tomatoes and let it simmer until the spinach starts to wilt.
Combine: Add the shrimp back to the pan and serve over pasta if desired.
Pro Tips for The Best Creamy Tuscan Garlic Shrimp
Shrimp is easy to cook with and this sauce is to die for, so what are you waiting for, make this tonight!
Shrimp: I like to use fresh shrimp as much as I can, it brings the best flavor. You can take the tails off before you cook them so that the tuscan shrimp is easier to eat. Remember to cook the shrimp just till it’s pink all over. You do not want to overcook it, it can become rubbery. Another reason I don’t like to use precooked shrimp. It can be easily overcooked. If you do use frozen, let it thaw in the fridge or use the quick thaw method that is printed on the back of the package.
Heavy Cream: You really do not want to trade out the heavy cream for half and half in this dish. Half and half has added sugar for one. And it will create a thinner sauce that you will have to add a thickener too. Your creamy tuscan sauce will not be as creamy. Truly the heavy cream is the best way to go.
Saute: If you want a richer flavor to your shrimp sauté the shrimp in butter instead of olive oil. Oh my!
Spinach: I like to cut or break off the stems from the spinach so I don’t have any of the hard stem parts in my sauce. This is an extra step that you do not have to do. Just a personal preference.
Sun Dried Tomatoes: Use the jarred sun dried tomatoes , drain them but do not rinse them.
Serve: This incredible on its own but we love it served over a bowl of freshly cooked noodles.