Here’s a Creamy Tuscan Shrimp recipe that’s rich, flavorful, and ready in about 30 minutes. It’s perfect for a quick but luxurious weeknight dinner.
🦐 Creamy Tuscan Shrimp
🕒 Ready in: 25–30 minutes
🍽 Serves: 4
🧾 Ingredients:
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1 lb (450g) large shrimp, peeled and deveined (tails on or off)
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2 tbsp olive oil
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2 tbsp butter
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4 cloves garlic, minced
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1 small yellow onion, finely diced
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1/2 cup sun-dried tomatoes, chopped (oil-packed is best; drain excess oil)
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1 tsp Italian seasoning
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1/2 tsp crushed red pepper flakes (optional)
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1 cup heavy cream
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1/2 cup chicken broth
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1/2 cup grated Parmesan cheese
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3 cups baby spinach
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Salt & pepper, to taste
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Fresh basil or parsley, for garnish (optional)
🔪 Instructions:
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Prep Shrimp:
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Pat shrimp dry with paper towels.
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Season with a bit of salt and pepper.
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Cook Shrimp:
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Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
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Add shrimp in a single layer and cook for about 2 minutes per side, until just pink and opaque.
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Remove shrimp and set aside.
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Make the Sauce:
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In the same skillet, add remaining 1 tbsp olive oil and 1 tbsp butter.
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Sauté onion until soft and translucent (about 3–4 minutes).
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Add garlic, cook 30 seconds until fragrant.
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Stir in sun-dried tomatoes, Italian seasoning, and red pepper flakes.
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Cream It Up:
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Pour in chicken broth and heavy cream, stirring to combine.
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Simmer for 2–3 minutes.
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Stir in Parmesan cheese and let the sauce thicken slightly.
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Add Spinach & Shrimp:
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Add baby spinach, stir until wilted.
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Return shrimp to the pan and simmer for 1–2 minutes until heated through.
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Taste and season with salt & pepper as needed.
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Serve:
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Garnish with fresh parsley or basil.
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Serve over pasta, mashed potatoes, rice, or with crusty bread.
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💡 Tips:
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Want a dairy-free version? Swap cream for coconut cream and skip the cheese.
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Add mushrooms or chopped zucchini for extra veggies.
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Try it with scallops or chicken instead of shrimp.