Creamy Tuscan shrimp simple recipe

If you’re looking for a restaurant-quality seafood dish that’s both elegant and easy to make at home, this Creamy Tuscan Shrimp recipe is a winner. Succulent shrimp are cooked in a luscious, velvety Parmesan cream sauce loaded with garlic, sun-dried tomatoes, and fresh spinach. Each bite bursts with Mediterranean-inspired flavor — rich, creamy, and comforting.

Perfect for weeknight dinners or special occasions, this dish can be served with pasta, rice, or crusty bread to soak up the sauce. Despite its sophisticated flavor, the recipe is incredibly simple to make and ready in just 20 minutes.

Why You’ll Love This Recipe

• Quick and easy: Takes only about 20 minutes from start to finish.

• One-pan meal: Everything cooks in one skillet for easy cleanup.

• Restaurant flavor at home: The creamy Parmesan garlic sauce tastes luxurious.

• Versatile: Serve over pasta, rice, or with bread for dipping.

• High in protein and flavor: Shrimp and spinach make it nutritious and balanced.

Ingredients You’ll Need

For the Tuscan Shrimp

• 2 tablespoons unsalted butter – for a rich base flavor.

• 6–8 garlic cloves, minced or finely chopped – garlic is key for the Tuscan aroma.

• 1 pound large or jumbo shrimp – peeled and deveined.

• Salt and pepper to taste – for seasoning the shrimp.

• 1 tablespoon extra virgin olive oil – enhances the sauce flavor.

• ½ cup onion, chopped – adds sweetness and depth to the sauce.

• ½ cup white wine (like Pinot Gris or Chardonnay) – deglazes the pan and adds acidity.

• ½ cup sun-dried tomato strips (not packed in oil) – about 3 oz, for a tangy, chewy contrast.

• 1 cup heavy cream – creates the luscious creamy base.

• ¼ cup water or vegetable broth – thins the sauce slightly.

• ½ teaspoon dried Italian seasoning – for that signature Tuscan herb flavor.

• 3 cups fresh baby spinach leaves – add color, texture, and nutrients.

• ¼ cup Parmesan cheese – freshly grated, plus more for garnish.

• 1 tablespoon fresh basil, finely chopped – for a fragrant finish.

Optional (for serving with pasta)

• 12 ounces pasta (like fettuccine, linguine, or spaghetti) – cooked al dente.

• ½–1 cup reserved pasta cooking water – used to loosen and emulsify the sauce.

Step-by-Step Instructions

Step 1: Prepare the Shrimp Base

In a large skillet, melt 2 tablespoons of butter over low heat. Once melted, add the minced garlic and cook for 2–3 minutes, stirring continuously. The key here is not to brown the garlic — it should stay soft and aromatic.

Season the shrimp with salt and pepper, then add them to the skillet. Cook on medium heat for about 2 minutes on one side and 1 minute on the other. You want them just starting to turn pink but not fully cooked. Transfer them to a plate and set aside. They’ll finish cooking later in the sauce.

Step 2: Create the Flavor Base

In the same skillet, add 1 tablespoon of olive oil and increase the heat to medium-high. Toss in the chopped onions and sauté for 4–5 minutes until they turn soft and translucent.

Pour in ½ cup of white wine to deglaze the skillet. Use a wooden spoon to scrape up any brown bits stuck to the bottom — those add incredible depth to your sauce. Allow the wine to simmer for 2–3 minutes, reducing by about half.

Step 3: Build the Creamy Tuscan Sauce

Add the sun-dried tomato strips and stir well. Let them cook for about 2 minutes to rehydrate and release their flavor.
Next, stir in 1 cup of heavy cream and ¼ cup of water or vegetable broth. Sprinkle in the Italian seasoning, and stir until the sauce begins to gently simmer.

Let it cook over low heat, stirring often, until it thickens slightly. The cream should coat the back of a spoon without feeling too heavy.

Step 4: Add the Greens and Cheese

Add 3 cups of baby spinach leaves to the skillet. Stir gently until they wilt and blend into the creamy sauce.
Then, add ¼ cup of grated Parmesan cheese and mix well to melt into the sauce. Taste and adjust with salt and pepper as needed.

Step 5: Bring It All Together

Return the shrimp to the skillet along with 1 tablespoon of chopped fresh basil. Stir gently and cook for 2–3 minutes or until the shrimp are fully cooked and opaque. Avoid overcooking, or the shrimp will become rubbery.

Your kitchen should now smell divine — creamy garlic, Parmesan, and the sweet tang of sun-dried tomatoes blending together perfectly.

Step 6: Serve and Enjoy

Serve immediately while warm. This dish pairs beautifully with:

• Al dente pasta (fettuccine or linguine) tossed directly in the sauce.

• Crusty bread, perfect for soaking up the creamy goodness.

• Steamed rice or cauliflower rice for a gluten-free option.

If serving with pasta, add the cooked pasta into the skillet and toss gently until coated with the sauce. Add reserved pasta water, a little at a time, to maintain the creamy consistency.

Pro Tips for Success

• Don’t overcook the shrimp: Remove them from heat just as they turn pink.

• Drain sun-dried tomatoes well: If they’re packed in oil, drain them to avoid greasy sauce.

• Use fresh Parmesan: Pre-grated cheese doesn’t melt as smoothly.

• Deglaze properly: The wine helps extract deep flavor from the browned bits in the pan.

• Adjust consistency: Add more broth or cream depending on how thick you want the sauce.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, warm gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce. Avoid microwaving for too long as it can make the shrimp rubbery.

FAQs

1. Can I use frozen shrimp?
Yes! Just thaw them completely and pat dry before cooking.

2. Can I make it without wine?
Absolutely. Substitute the wine with extra vegetable broth or chicken stock.

3. Can I use milk instead of cream?
You can use half and half, but the sauce will be lighter and less creamy.

4. What can I serve with Tuscan shrimp?
Pasta, garlic bread, mashed potatoes, or roasted vegetables make excellent sides.

5. Can I add more vegetables?
Yes! Try mushrooms, cherry tomatoes, or bell peppers for extra flavor and color.

Serving Suggestions

• Sprinkle with extra Parmesan and fresh basil before serving.

• Add a drizzle of olive oil for a glossy finish.

• Pair with a glass of white wine (like Chardonnay or Sauvignon Blanc).

This creamy Tuscan shrimp is indulgent yet balanced, offering layers of flavor in every bite — garlic, herbs, cream, and the briny sweetness of shrimp. It’s a simple dish that feels luxurious enough for a dinner date but easy enough for a Tuesday night meal.

Simple Tuscan Shrimp Recipe (With Nutrition Facts)

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: ~400 kcal per serving

Ingredients

• 2 tbsp unsalted butter

• 6–8 garlic cloves, minced

• 1 lb shrimp (large or jumbo)

• Salt and pepper, to taste

• 1 tbsp olive oil

• ½ cup chopped onion

• ½ cup white wine (or broth)

• ½ cup sun-dried tomato strips (3 oz)

• 1 cup heavy cream

• ¼ cup water or vegetable broth

• ½ tsp Italian seasoning

• 3 cups baby spinach

• ¼ cup Parmesan cheese

• 1 tbsp fresh basil, chopped

Optional (for pasta):

• 12 oz pasta, cooked

• ½–1 cup reserved pasta water

Instructions

1. Melt butter in a skillet and sauté garlic for 2–3 minutes on low heat.

2. Season shrimp with salt and pepper, cook until pink (about 3 minutes), then remove.

3. In the same skillet, add olive oil and onion; cook until soft.

4. Pour in wine to deglaze, cook for 2–3 minutes.

5. Add sun-dried tomatoes, heavy cream, broth, and Italian seasoning. Simmer gently.

6. Add spinach, Parmesan, and season. Stir until creamy.

7. Return shrimp and basil, cook for 2–3 minutes until shrimp are done.

8. Serve with bread or pasta. Add pasta water if needed for extra creaminess.

Chef’s Tips

• Drain sun-dried tomatoes if packed in oil.

• Use fresh Parmesan for best texture.

• Add more broth to thin the sauce if needed.

Nutrition (Per Serving)