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.
HOW TO MAKE creamy tuscan shrimp VIDEo
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 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:
- bell peppers
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.
- 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.
- 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.
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- 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)
- mashed potatoes
- 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.
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.
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