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Creamy Tuscan Shrimp Recipe

ByJulia
Jump to Recipe· 4.6 from 70 reviews

If you’re looking for a rich, flavorful dinner that feels both indulgent and fresh, this Creamy Tuscan Shrimp Recipe is where it’s at. I first made this on a whim when I wanted something that came together quickly but still felt special enough for guests — and it nailed it every time! The luscious cream sauce paired with sun-dried tomatoes and fresh basil just creates this beautiful harmony of flavors that really makes the shrimp shine.

Whether you’re cooking busy weeknight meals or planning a cozy weekend treat, this recipe is a real winner. It’s so easy to personalize, and honestly, there’s something incredibly satisfying about ending your day with a dish that feels restaurant-quality but homemade. I promise once you try this Creamy Tuscan Shrimp Recipe, you’ll want to keep it in regular rotation.

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Why This Recipe Works

  • Quick and Easy: You’ll have dinner on the table in just about 15 minutes, perfect for busy evenings.
  • Balanced Flavors: The creamy sauce is brightened with lemon and sun-dried tomatoes, making it rich but never heavy.
  • Versatile Ingredients: With simple staple ingredients, it’s customizable and great for pantry-friendly cooking.
  • Impressively Elegant: Despite its simplicity, it feels like a dish you’d order out — great for guests or a date night.
The image shows a pan filled with a creamy shrimp dish, featuring about three layers of ingredients mixed together. The main layer consists of plump pink shrimp spread evenly throughout a thick, off-white creamy sauce. Interspersed within the sauce are bright green spinach leaves and thin strips of reddish sun-dried tomatoes, adding contrast in color and texture. On the side of the pan, a wedge of yellow lemon rests partially submerged in the sauce. The pan itself is set against a white marbled texture background with a light gray handle visible. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Creamy Tuscan Shrimp Recipe has a role that brings the dish together into a luscious and flavorful meal. Plus, the combo of fresh herbs, cream, and garlic means it’s packed with comforting Italian flavors you can find easily.

  • Shrimp: I use peeled, deveined shrimp about 31-40 count for perfect bite-sized pieces that cook evenly and stay tender.
  • Butter: Adds richness and helps create a silky sauce base when combined with flour.
  • Flour: Just a touch to thicken the cream into a luscious sauce without any graininess.
  • Garlic: Essential for that classic Italian punch of flavor; don’t skimp here!
  • Heavy Cream: The star of the sauce — it makes everything creamy and indulgent.
  • Lemon Juice: Brightens the dish, balancing the richness beautifully.
  • Italian Seasoning: Adds an herby depth with minimal effort.
  • Sun-dried Tomatoes: They bring that signature tang and sweetness, especially if packed in oil (drain well).
  • Baby Spinach: Wilts into the sauce, adding freshness and a slight earthiness.
  • Fresh Basil: I love the fragrance and pops of green it adds at the end.
  • Salt & Pepper: To tie all the flavors together just right.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Creamy Tuscan Shrimp Recipe my own by switching up a few things here and there depending on what I have or who I’m serving. It’s such a flexible recipe, so you can really make it your own without losing the magic.

  • Variation: I sometimes swap baby spinach for kale or arugula to add a peppery bite — just make sure to cook them briefly so they don’t get bitter.
  • Dairy-Free Option: Use coconut cream instead of heavy cream and olive oil in place of butter for a lighter yet still creamy version.
  • Kick it Up: Add a pinch of red pepper flakes when cooking garlic if you like a bit of heat.
  • Mushroom Addition: Sauté some sliced mushrooms with the garlic for deeper umami flavors.

Step-by-Step: How I Make Creamy Tuscan Shrimp Recipe

Step 1: Build Your Flavor Base

First, I melt the butter over medium-high heat in a large skillet. Right away, I stir in the flour and cook it for about a minute while stirring constantly. This little step is key—it helps thicken the cream later without clumps. As soon as the flour is smooth and slightly golden, I add the minced garlic and cook it just 30 seconds until fragrant—be careful not to burn it, or it’ll turn bitter.

Step 2: Make the Creamy Sauce

Next, pour in the heavy cream, then add the lemon juice, Italian seasoning, and sun-dried tomatoes. I usually lower the heat a bit here because the cream can bubble vigorously. Let it simmer gently for about 2 minutes while stirring, allowing the sauce to thicken up and for those deep tomato flavors to infuse the cream.

Step 3: Cook the Shrimp

Now the shrimp go in. Make sure your shrimp are thawed and patted dry for the best sear and texture. Cook them for about 5 minutes, turning gently if needed, until they’re pink & just cooked through—super important to avoid overcooking here. The sauce will thicken more as the shrimp cook, giving you that silky texture you want.

Step 4: Add Greens & Fresh Herbs

Lastly, toss in the baby spinach and fresh basil. These only need a couple of minutes to wilt and release their freshness. Give the sauce a final stir, and season with salt and pepper to your taste. I like to finish it off with a splash of fresh lemon juice and sometimes a sprinkle of parmesan for extra oomph.

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Pro Tips for Making Creamy Tuscan Shrimp Recipe

  • Dry Your Shrimp: Pat shrimp dry before cooking to ensure they sear nicely and don’t steam in the sauce.
  • Control Heat: Keep an eye on your cream sauce; simmer gently to prevent it from curdling or burning.
  • Use Fresh Herbs Last: Add basil at the very end so it keeps its bright flavor and beautiful color.
  • Don’t Overcook Shrimp: Shrimp cook fast — pull them off just as they turn pink for tender results every time.

How to Serve Creamy Tuscan Shrimp Recipe

A close-up view of a white bowl filled with a creamy shrimp dish on top of mashed potatoes. The bottom layer is smooth, white mashed potatoes. On top, there are plump, cooked shrimp with a light orange-pink color and specks of black pepper. Mixed in with the shrimp are bright green spinach leaves and strips of reddish sun-dried tomatoes. The entire dish is lightly covered by a thick, pale cream sauce that gives a shiny texture. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish this dish with a few fresh basil leaves and a little extra squeeze of lemon juice to brighten everything up right before serving. If I’m feeling fancy, a light sprinkle of freshly grated Parmesan cheese really elevates the creaminess and adds a subtle saltiness that’s irresistible.

Side Dishes

My go-to sides are simple: fluffy jasmine rice or creamy mashed potatoes soak up all that lovely sauce perfectly. Sometimes I’ll serve it over cooked pasta or even garlic butter toasted bread for dipping—both are amazing ways to enjoy every last bit of the sauce!

Creative Ways to Present

For special occasions, I like to plate this dish over a small bed of spiralized zucchini noodles, which makes it feel fresh and light while still giving you that rich sauce experience. Another fun idea is to serve it family-style in a big skillet right at the table, letting everyone scoop generous portions onto their plates—it’s cozy and inviting.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer them into an airtight container and keep them refrigerated for up to 2 days. The shrimp hold up well, and the sauce stays delightfully creamy, making it easy to reheat without losing flavor.

Freezing

I usually avoid freezing this one because the cream sauce can separate and get a bit grainy after thawing. If you must freeze, freeze the shrimp and sauce separately, then gently reheat and combine fresh spinach and basil at serving to restore freshness.

Reheating

To reheat, I warm the leftovers slowly on the stovetop over low heat, stirring often to keep the sauce smooth. Adding a splash of cream or broth helps rejuvenate the texture if it’s thickened too much. I always add fresh spinach and basil after reheating to bring back the bright flavors.

FAQs

  1. Can I use frozen shrimp for this Creamy Tuscan Shrimp Recipe?

    Absolutely! Just make sure you thaw the shrimp fully and pat them dry before cooking to avoid excess moisture, which can make the sauce watery. I usually thaw them overnight in the fridge or under cold running water if I’m short on time.

  2. What can I serve with Creamy Tuscan Shrimp?

    This dish goes beautifully with pasta, rice, mashed potatoes, or even crusty bread to soak up that delicious sauce. For a lighter option, try serving it over spiralized veggies or a simple green salad on the side.

  3. Can I make this dairy-free?

    Yes! Swap out heavy cream for full-fat coconut milk or another creamy plant-based alternative, and use olive oil instead of butter. This will change the flavor slightly but keep the sauce rich and tasty.

  4. How do I avoid overcooking the shrimp?

    Keep a close eye on your shrimp as they cook quickly — once they turn pink and opaque, they’re done. Overcooked shrimp become tough and chewy, so timing is everything here.

  5. Can I use other herbs besides basil?

    Definitely! Fresh parsley or oregano can add different but complementary flavor notes. I recommend adding more delicate herbs like basil at the end to preserve their aroma.

Final Thoughts

This Creamy Tuscan Shrimp Recipe has become one of my favorite go-to dishes not just because it’s delicious but because it feels like an easy luxury you can whip up anytime. I love how it balances rich and fresh flavors while coming together quickly. Trust me, once you make it, you’ll be excited to share it with family and friends — it’s a true crowd-pleaser that you’ll want to keep in your recipe box for good.

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Creamy Tuscan Shrimp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 70 reviews
  • Author: Julia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Lactose
Print Recipe

Description

Creamy Tuscan Shrimp is a rich, flavorful dish featuring tender shrimp cooked in a luscious garlic cream sauce with sun-dried tomatoes, fresh spinach, and basil. This quick and easy recipe makes an elegant dinner perfect for any night of the week.

Ingredients

Units Scale

Main Ingredients

  • 1 pound shrimp (31-40 count size), thawed & peeled
  • 2 tablespoons butter
  • 1 teaspoon flour
  • 4-5 cloves garlic, minced
  • 1 cup heavy whipping cream
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon Italian seasoning
  • 1/4 cup sun-dried tomatoes, chopped or julienned
  • 1–2 cups packed fresh baby spinach
  • Handful fresh basil, cut into thin strips
  • Salt & pepper to taste

Instructions

  1. Prepare the base: Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring constantly until the mixture is smooth and slightly golden.
  2. Sauté garlic: Add the minced garlic to the skillet and cook for about 30 seconds or until fragrant, being careful not to burn it.
  3. Add cream and seasonings: Stir in the heavy cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Let the sauce simmer for 2 minutes, reducing heat if it bubbles too vigorously.
  4. Cook the shrimp: Add the peeled shrimp to the skillet. Cook for about 5 minutes until the shrimp are opaque and cooked through, and the sauce has thickened slightly. Avoid overcooking the shrimp to keep them tender.
  5. Add greens and herbs: Incorporate the fresh baby spinach and basil strips into the sauce. Cook for another 2 minutes until the spinach is wilted and tender.
  6. Season and serve: Adjust the seasoning with salt and pepper to taste. Serve immediately, optionally squeezing extra lemon juice on top or grating fresh Parmesan cheese over the dish.

Notes

  • The sun-dried tomatoes used were packed in oil; drain the oil before adding. You can adjust the amount of sun-dried tomatoes to your preference.
  • Do not overcook the shrimp to prevent them from becoming tough and rubbery.
  • For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
  • This dish pairs well with pasta, rice, or crusty bread to soak up the creamy sauce.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 28 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 25 g
  • Cholesterol: 220 mg

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