This Creamy Tuscan Shrimp is an impressive restaurant quality dish made right in your own kitchen – in 30 minutes!
Tuscan Shrimp swimming in a creamy garlic Parmesan sauce spiked with Italian herbs, sun-dried tomatoes, cherry tomatoes and baby spinach – without even making a roux! This dish is immensely comforting, deceptively simple and on our table in less than 30 minutes. Serve this garlic Tuscan Shrimp over pasta, mashed potatoes, cauliflower mash, rice or cauliflower rice with Caesar salad and breadsticks and you have a spectacular, simple, saucy, repeat favorite.
Shrimp dinners are a quick and easy weeknight lifesaver that always taste like a million bucks. If you’re looking for a low effort, high reward recipe, look no further than this Tuscan shrimp recipe along with Shrimp Pasta in Garlic Tomato Cream Sauce, Cajun Shrimp Pasta, Roasted Shrimp Fettuccine Alfredo, and Lemon Garlic Shrimp Fettuccine.
PIN THIS RECIPE TO SAVE FOR LATER
HOW TO MAKE creamy tuscan shrimp VIDEo
Why you’ll love creamy Garlic tuscan shrimp
If you love creamy, garlicky, Italian inspired dishes, this recipe is for you! While this Tuscan Shrimp is not an authentic recipe from Tuscany, it is inspired by my version of Olive Garden’s Creamy Tuscan Chicken and Chicken Florentine. It combines the best of those two recipes including both sun-dried tomatoes and cherry tomatoes for double the flavor – and you just can’t beat the tender, juicy shrimp!
One of the quickest and easiest recipes you can make – it can be our little secret 😉. Sear the shrimp, sauté the aromatics, simmer the sauce – that’s it! Dinner is on your table in 30 minutes from start to finish.
It’s elegant enough for dinner guests or special occasions. Impress everyone with this lazy yet lavish recipe worthy of special occasions (Mother’s Day, Father’s Day, Valentine’s Day, birthdays, entertaining), that is far less expensive than dining out.
It’s decadently creamy – without all the cream. The sauce is lightened up by using chicken broth and cornstarch along with the heavy cream OR you can skip the heavy cream altogether and swap it for evaporated milk. The resulting sauce is intoxicatingly creamy (even creamier than sauces made with all heavy cream!), garlicky and plain scrumptious!
It cooks in one skillet – which means cleanup is a breeze! This also means you reap the rewards of building layers of complex flavor in one skillet from the seared shrimp to the sautéed aromatic shallots, garlic, sun-dried tomatoes and bursting cherry tomatoes.
This recipe is incredibly flexible. Swap the tomatoes and spinach for your favorite veggies or omit them altogether, lighten it up with evaporated milk instead of heavy cream, add more or less garlic, Parmesan, etc. and serve over anything from potatoes, to rice, to gnocchi to spaghetti squash.
What Shrimp Should I use?
The star of this Tuscan Shrimp recipe is the shrimp, so make sure to choose the best. Here’s what to look for:
Purchase raw, deveined shrimp. Look for shrimp that is raw (not precooked), peeled and deveined. Buying prepared shrimp saves you TONS of time and makes prep a snap!
Purchase wild caught shrimp. Look for wild caught shrimp verses farm-raised for the best flavor and texture.
Use large shrimp, 26-30 count (which means there are 26-30 shrimp in a pound). Large shrimp stay super juicy and boast a more appealing texture. Their longer cooking time allows for that golden, coveted crust without overcooking the shrimp. You can still make this recipe with smaller, medium shrimp if that’s all you have on hand, just make sure not to overcook it.
Frozen shrimp is awesome! Frozen shrimp is frozen shortly after it’s caught which means it’s frozen at peak freshness. Frozen shrimp is also more economical than fresh and is easy to keep stocked, just make sure to thaw it before cooking.
how to thaw shrimp
There are two options for thawing your shrimp:
Easy Thaw: The easiest way to thaw your shrimp is in the refrigerator overnight. Simply remove one-pound frozen shrimp (if it’s more than a one-pound package) to a covered bowl and let the shrimp thaw in the refrigerator overnight.
Quick Thaw: Place the frozen shrimp in a colander then place the colander in a large bowl. Fill the bowl with cold tap water and let it sit for 10 minutes. After 10 minutes, replace the water with new cold tap water and submerge the shrimp again. Let shrimp sit an additional 10- 20 minutes. If the shrimp isn’t completely thawed, then repeat.
What You Will Need to make Tuscan Shrimp
This garlic Tuscan Shrimp is easy to make with easy to find ingredients. Let’s take a closer look at what you will need in addition to shrimp (full recipe with measurements in the recipe card at the bottom of the post):
CAN I SUBSTITUTE THE HEAVY CREAM?
The heavy cream + chicken broth + cornstarch elevates this creamy Tuscan Shrimp to restaurant delicious without all the calories of using all heavy cream. If you’re trying to save more calories, you can substitute the heavy cream with evaporated milk whisked with 1 ½ teaspoons cornstarch.
CAN I ADD OTHER VEGETABLES?
Absolutely! You can add any vegetables to the sauce by sautéing for a couple minutes with the shallots. You will need to reduce the amount of shrimp to accommodate for the extra veggies. Some yummy additions would be:
- mushrooms
- zucchini
- broccoli
- cauliflower
- bell peppers
- carrots
- peas
hOW TO MAKE THE BEST CREAMY TUSCAN SHRIMP
- Step 1: Season the shrimp. In a large bowl, whisk together 1 tablespoon oil from sun-dried tomato jar, garlic powder, onion powder, paprika, salt and pepper. Add the shrimp and turn to coat.
- Step 2: Sear the shrimp. Melt some butter with olive oil in a large skillet over medium-high heat. Once hot, add shrimp in a single layer and cook just until the shrimp are opaque, about 2 minutes per side; transfer to a plate using a slotted spoon.
how do i know when my shrimp is done cooking?
Color: Raw shrimp starts off translucent gray and turns pink and opaque with some pink and bright red accents as it cooks. You will want to remove the shrimp from the skillet as soon as it is fully opaque without any gray left. Look at the crevice in the back of the shrimp where the vein was removed. When the base of this crevice becomes opaque, the shrimp is done.
Shape: You can also check the shape of your shrimp but this is not as good of an indicator as color. As shrimp cook, their muscle contract which cause them to curl into a “C” shape. As soon as the shrimp begin to curl, they are usually done cooking. If they are left to curl into an “O” shape, they are usually overcooked.
- Step 3: Sauté the aromatics. To the now empty skillet, add another drizzle of sun-dried tomato oil followed by the cherry tomatoes, sun-dried tomatoes, shallots, garlic and red pepper flakes; sauté for 2 minutes.
- Step 4: Make the creamy sauce. Stir in the heavy cream, chicken broth mixed with cornstarch, parsley, basil and oregano. Simmer until sauce thickens to desired consistency, then stir in the Parmesan cheese.
- Step 5: Add the spinach. Stir spinach into the sauce and cook 1-2 minutes, just until wilted.
- Step 6: Add shrimp. Add shrimp to the skillet and warm through to soak up the sauce. Season with salt and pepper to taste.
Tips for making Tuscan Shrimp
Creamy Tuscan Shrimp is pretty straightforward but there are a few key tips to make it the best!
Don’t cook tomatoes in aluminum or cast iron. These metals can chemically react with the tomatoes and make them taste bitter and metallic. Stainless steel is ideal (much stronger metal than aluminum), because it never reacts with food. I love this stainless-steel pan.
Use fresh Parmesan. Use freshly grated Parmesan for the best flavor and for the best melting ability. Pre-shredded cheeses are coated in anti-clumping chemicals which inhibits their melting ability.
Don’t overcook spinach. Spinach cooks extremely quickly and should not be overcooked to maintain its flavor. For best results, cook spinach on low just until it starts to wilt then remove from heat; it will continue to wilt from residual heat.
Use a hot pan. Add your shrimp only once the pan is hot – you should hear the shrimp sizzle the second it touches the pan. This is what creates the beautiful golden sear on the outside without overcooking the inside.
Don’t overcrowd shrimp. Cook the shrimp in a large skillet or in batches so it has room to spread out and sear and not just steam for the best flavor and texture.
Don’t overcook the shrimp. Shrimp can become rubbery if overcooked. Cook shrimp just until opaque for the juiciest shrimp. If your shrimp is opaque but it doesn’t have much color, you should still remove it from the skillet. This means your skillet wasn’t hot enough for a nice sear – heat the skillet for longer or at higher heat next time before adding the shrimp.
Thin sauce, if needed: If the sauce becomes thicker than you like, stir in additional chicken broth a little at a time.
To thicken the sauce: The sauce will thicken as it simmers; the longer it simmers, the thicker it will become. If you would like a speedier, thicker sauce, make a slurry by whisking 1 teaspoon cornstarch in 2 tablespoons water then adding to the simmering sauce. Repeat this step as desired.
possible recipe variations
This Tuscan Creamy Garlic Shrimp is extremely versatile! Swap in vegetables, add lemon juice, etc. Here are a few ideas:
- Use a heavy cream substitute: Swap the heavy cream for evaporated milk mixed with 1 ½ teaspoons cornstarch. Just remember that fat equals flavor so the cream sauce won’t taste quite as decadent.
- Add vegetables: If adding veggies, reduce the shrimp so the dish remains plenty saucy. Add any chopped vegetables such as asparagus, broccoli, zucchini, green beans, bell peppers etc. and sauté them after you’ve cooked the shallots for a few minutes. If using frozen peas, thaw and stir in with the Parmesan to warm through.
- Add mushrooms: If you’re a mushroom lover, consider pan frying sliced baby Bella mushrooms, removing from the skillet then adding back to the sauce at the end of cooking. Check out my mushroom chicken recipe to see exactly how I cook perfect mushrooms.
- Add artichokes: These are tender, slightly sweet and nutty and divine in creamy sauces. Purchase artichoke hearts in water NOT marinated. The marinated ones often have an acrid taste. Chop and sauté with the shallots.
- Mix up the cheeses: In addition to or in place of Parmesan, you can use Gouda, Fontina, Gruyere, etc. to mix up the flavor profile.
- Add lemon: Add a couple tablespoons lemon juice for garlic lemon magic.
- Spice it up. Amp up the heat with additional red pepper flakes. I always add at least ¼ teaspoon red pepper flakes but if you want to really taste the kick, add ½ teaspoon. You can also add additional red pepper flakes to individual servings to keep recipe family friendly.
what to serve with tuscan shrimp
This Tuscan Shrimp is begging to be served over carbs to soak up the luxurious Parmesan garlic sauce. We love it over:
-A bed of buttery mashed potatoes – my favorite way to serve it!
-Pasta such as linguine, spaghetti, cavatappi, penne, rotini, etc.
-Gnocchi!
-Rice – any kind
-Low carb alternatives such cauliflower mashed “potatoes,” cauliflower rice, zucchini noodles or spaghetti squash
As far as sides, this recipe is delicious with veggies such as
roasted Brussels sprouts, broccoli, or asparagus or go extra gourmet with bacon wrapped green beans. You can also serve with a fresh salad like Caesar salad, strawberry salad, green bean salad, apple salad or beet salad.
Lastly, bread is a must to ensure no sauce is left behind. Serve this recipe with a simple side of crusty bread or we’re obsessed with my
Garlic Bread, Dinner Rolls, or Garlic Parmesan Butter Breadsticks.
meal prep
While this Tuscan Shrimp doesn’t require much prep, you can still prep everything in advance so your dinner can come together in minutes.
-Prep shrimp. Season the shrimp, cover and refrigerate for up to 24 hours.
-Prep aromatics. Chop the shallots, garlic and sun-dried tomatoes up to 48 hours ahead of time.
-Grate cheese. Grate the fresh Parmesan and store in an airtight container in the refrigerator.
-Make the sauce. You can make the sauce up to adding the shrimp and store in an airtight container in the refrigerator for up to 48 hours. When ready to serve, warm the sauce, cook the shrimp and combine. I don’t suggest cooking the shrimp ahead of time because it has the best texture freshly cooked.
HOW TO STORE AND REHEAT
To store: Store Tuscan Shrimp separate from any pasta or potatoes in an airtight container in the fridge for up to 3 days.
Can I freeze this recipe? I do not recommend freezing this recipe because the sauce can become a funny texture and separate when thawed due to the cream. If you want to freeze, then use evaporated milk instead of heavy cream and omit the Parmesan.
To reheat in the microwave: Transfer to a microwave-safe dish and warm for one minute, stir, then continue to heat at 15-second intervals as needed.
To reheat on the stove: Heat over medium-low for 5-10 minutes until warmed through, stirring often. The sauce may have thickened up in the refrigerator, so thin with a splash of milk or water to thin to reach desired consistency.
WANT TO TRY THIS tuscan shrimp RECIPE?
PIN IT TO YOUR shrimp, seafood, dinner or 30 minute recipe BOARD TO SAVE FOR LATER!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!
©Carlsbad Cravings by CarlsbadCravings.com
Tuscan Shrimp
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes all in one place!
Ingredients
SHRIMP
- 1 pound large shrimp (26-30 ct.)
- 1 tablespoon oil from sun-dried tomatoes
- 1/2 tsp EACH garlic powder, onion powder, salt
- 1/4 tsp EACH pepper, paprika
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
CREAMY TUSCAN SAUCE
- 1 tablespoon oil from sun-dried tomatoes
- 1 pint cherry tomatoes
- 1/2 cup sun-dried tomatoes, drained, roughly chopped
- 1 shallot, chopped
- 4-6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk + 1 ½ tsp cornstarch)
- 1 tsp EACH dried parsley, dried basil (or 1 TBS EACH FRESH)
- 1/2 teaspoon dried oregano
- 1/2 cup finely grated fresh Parmesan cheese
- 2 cups baby spinach (optional)
- salt and pepper to taste
For serving (pick one)
- pasta
- mashed potatoes
- rice
Instructions
- In a large bowl, whisk together 1 tablespoon oil from sun-dried tomato jar and all shrimp seasonings. Add the shrimp and turn to coat.
- Melt 1 tablespoon butter oil in 1 tablespoon olive oil in a large non-reactive saucepan over medium-high heat. Working in two batches, add shrimp in a single layer and cook just until opaque, about 2 minutes per side; transfer to a plate using a slotted spoon. Repeat. You can remove the tails once cool enough to handle if desired.
- Heat one tablespoon oil from sun-dried tomatoes jar over medium heat with the drippings in the pan. Once hot, add cherry tomatoes, sun-dried tomatoes shallots, garlic and red pepper flakes and sauté until shallots are tender, about 4-5 minutes. Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet. Stir in parsley, basil and oregano.
- Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often.
- Once thickened, reduce heat to medium-low and stir in Parmesan cheese. Cook, while stirring until melted, 1-2 minutes. Season with salt and pepper to taste (I use about ⅛ teaspoon each). Stir in spinach and cook 1-2 minutes, just until wilted.
- Add shrimp to the skillet and warm through to soak up the sauce. Garnish with fresh parsley if desired. Serve over pasta, mashed potatoes or rice.
Video
Notes
how to store and reheat
- To store: Store Tuscan Shrimp separate from any pasta or potatoes in an airtight container in the fridge for up to 3 days.
- To reheat in the microwave: Transfer to a microwave-safe dish and warm for one minute, stir, then continue to heat at 15-second intervals as needed.
- To reheat on the stove: Heat over medium-low for 5-10 minutes until warmed through, stirring often. The sauce may have thickened up in the refrigerator, so thin with a splash of milk or water to thin to reach desired consistency.
Want To Make This Recipe?
Did You Make This Recipe?
Tag @CarlsbadCravings and Use #CarlsbadCravngs
Leave a Review, I Always Love Hearing From You!
D Pico says
It was so delicious. I did change one thing I added kale instead of spinach as a added crunch. I enjoy all the recipes i have made using your recipes thank you
Jen says
You’re so welcome, thank you so much for making them! I’m so pleased this was another hit!
Shelly says
I am new to your site. I love the layout. I am disabled so have been unable to cook for years but with the quality of food going down I am looking for recipes I believe I can cook quickly. I want to make this for my mother but she detests shrimp. I want to use crawfish but do not want them overcooked. Can u give me any pointers how to switch from shrimp to crawfish? Thank you.
Jen says
Welcome to my site Shelly! I’m sorry I’m slow to respond as we just moved and things have been crazy! I would add the crawfish at the end and simmer for 3-4 minutes. Enjoy!
Sebrina says
It was tasty and now a Family Favorite. I will use less Sun dried tomatoes because they are salty. Easy to follow recipe!
Jen says
Thank you so much, Sebrina! I’m thrilled that it’s a new family favorite! I hope you have a wonderful weekend and find more recipes to enjoy!