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Tuscan Shrimp

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 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.
Course Main Course, Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings



  • 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


  • 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)


  • 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.



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.