A cream sauce decorated with parmesan, garlic, sun dried tomatoes, and spinach, this Tuscan shrimp recipe comes together in one pan, in under 30 minutes, and is perfect for weeknight dinners. Serve it over pasta or veggies, whatever best suits your cravings!
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Ingredients You’ll Need
This dreamy, creamy Tuscan shrimp comes together with a few Italian staples and some shrimp. Here’s what to collect:
- The shrimp: Opt for large shrimp that have been peeled and deveined, I prefer tail off as it makes this dish easier to eat. Large shrimp are harder to overcook than smaller options.
- The sauce: Is a combination of heavy cream, chicken broth, parmesan, Italian seasoning, butter, and garlic. Yum.
- The mix-ins: Spinach and sun dried tomatoes.
Tweaks + Variations
This creamy garlic shrimp is amazing as is, but is also easy to tweak. Here are some ideas for you:
- Add some heat: With crushed red pepper flakes. I usually serve these as a topping so everyone at the table can choose how spicy they want their shrimp.
- Try a different protein: As you can see from my Tuscan salmon and Tuscan chicken recipes, this sauce is absolutely perfect over your protein of choice. Just keep in mind each protein will cook differently.
- Turn this into a soup: Take a note from my Tuscan chicken soup, just add extra broth and this dish easily becomes a delicious soup!
- Add more vegetables to the sauce: Feel free to substitute the sauteed spinach for sauteed kale, sauteed mushrooms, or sauteed green beans.
How to Make Tuscan Shrimp
This Tuscan butter shrimp comes together in a matter of minutes, with no special technique or kitchen tools necessary. Here’s how:
- Sear the shrimp and set aside.
- Saute the garlic in a lotta butter.
- Add the rest of the sauce ingredients.
- Add the spinach and sun dried tomatoes.
- Stir in the shrimp.
How to Serve Tuscan Shrimp
This Tuscan shrimp recipe doesn’t need much to be delicious. You can serve it in a handful of ways, depending on what you have in the pantry and your dietary goals. Here are some ideas:
- Over a bed of pasta, or keto spaghetti options such as zucchini noodles, spaghetti squash, or sweet potato noodles.
- With toasted bread to soak up the extra sauce.
- Alongside roasted vegetables, I really like this Tuscan butter shrimp with roasted cauliflower and broccolini.
- Over rice, quinoa, farro, or your favorite grain sub.
- With a simple side salad, like this arugula salad or this kale salad.
Pro Tips:
- Don’t overcook the shrimp! Shrimp can easily become tough if overcooked.
- If using frozen shrimp, be sure it’s fully defrosted first. Otherwise, it’ll water down our delicious sauce.
- If adding extra veggies, keep the veggie-to-sauce ratio the same as the recipe calls for.
- Taste the sauce and tweak it to suit your preferences. This dish is easy to add more salt, seasoning, or heat once it’s all tossed together.
More Shrimp Recipes You’ll Love
Tuscan Shrimp
Print Recipe Pin RecipeIngredients
- 1 pound shrimp
- 2 Tablespoons vegetable or avocado oil
- 1 tablespoons butter unsalted
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- 3/4 cup parmesan cheese
- 2 cup fresh spinach packed
- 3/4 cup sun-dried tomatoes julienned, packed in oil, and drained
Instructions
- Place shrimp on a plate and pat dry with paper towels. Sprinkle both sides with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Heat a large pan over medium, and add the oil. Once shimmering, add the shrimp and sear on each side until golden and cooked through. Remove shrimp from the pan to a plate and set aside.
- To the same pan, add the butter. Once melted, add the garlic and saute until it becomes fragrant.
- Add the heavy cream, chicken broth, Italian seasoning, and parmesan cheese. Bring Tuscan sauce to a simmer.
- Add the spinach and sun dried tomatoes, and continue to simmer just until the spinach wilts. Remove from heat and stir in the shrimp. Serve warm, over pasta, or with bread, and enjoy!
As someone who’s not a big fan of seafood, I surprisingly loved this Tuscan Shrimp recipe! Well done!
That’s amazing Niel!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was a winner!😊
This sounds fantastic, Lindsey! Any suggestions for swapping out the heavy cream for something more tummy-friendly for those less tolerant of lactose/dairy? Would sour cream be appropriate? (It seems to be a “safe” ingredient in our home.)
Thank you!
Hi Christine! Great question, hmmm. Full fat coconut milk is my go-to swap for cream, but I don’t think it’s flavors will work well here. You could always try a combination of extra broth and Greek yogurt? Maybe a little extra parmesan too! Let me know how it goes!