Creamy Garlic Tuscan Shrimp Recipe
Succulent shrimp swimming in a creamy garlic parmesan sauce with sun-dried tomatoes and spinach. Restaurant-quality dinner ready in just 20 minutes.
How to Make the Best Creamy Garlic Tuscan Shrimp
Looking for a restaurant-quality dinner that comes together in minutes? This Creamy Garlic Tuscan Shrimp is about to become your new go-to recipe.
Why This Recipe Works
This dish hits all the right notes: tender shrimp, a luscious creamy sauce, and the classic Italian flavors of garlic, parmesan, sun-dried tomatoes, and fresh spinach. It looks impressive enough for date night but is easy enough for a Tuesday.
The Secret to Perfect Shrimp
The key to succulent, flavorful shrimp is not overcooking them. Here’s what you need to know:
- Pat them dry - Moisture is the enemy of a good sear. Dry shrimp = better browning.
- Don’t crowd the pan - Give them space so they sear instead of steam.
- Watch the curl - Shrimp are done when they just start to curl into a C shape. If they curl into a tight O, they’re overcooked.
Building Layers of Flavor
We cook the shrimp first to get that beautiful sear, then build the sauce in the same pan to capture all those delicious browned bits (called fond). This is restaurant-level technique that makes a huge difference in the final flavor.
Serving Suggestions
This versatile dish pairs beautifully with:
- Pasta - Linguine or fettuccine are classic choices
- Rice - Jasmine or basmati rice soaks up the sauce perfectly
- Crusty bread - For dipping into every last drop of that cream sauce
- Zucchini noodles - For a low-carb option
Make It Your Own
- Add protein - Sliced chicken breast works beautifully in this sauce too
- Extra veggies - Artichoke hearts, roasted red peppers, or mushrooms
- Kick up the heat - Crushed red pepper or a diced jalapeño
- Different greens - Kale or arugula instead of spinach
Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner game, this Creamy Garlic Tuscan Shrimp delivers restaurant-quality results every single time.
Creamy Garlic Tuscan Shrimp
Succulent shrimp swimming in a creamy garlic parmesan sauce with sun-dried tomatoes and spinach. Restaurant-quality dinner ready in just 20 minutes.
Ingredients
Shrimp
Tuscan Cream Sauce
For Serving
Instructions
Cook the Shrimp
- Pat the shrimp dry with paper towels. Season with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque.
- Add the minced garlic and cook for 30 seconds until fragrant. Transfer shrimp to a plate and set aside.
Make the Tuscan Cream Sauce
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
- Reduce heat to low and stir in heavy cream. Let it simmer for 3-4 minutes until slightly thickened.
- Add parmesan cheese and stir until melted and smooth. Season with salt and pepper to taste.
- Add sun-dried tomatoes and spinach. Cook until spinach is wilted, about 2 minutes.
Finish and Serve
- Return the cooked shrimp to the skillet and toss to coat in the creamy sauce. Heat through for 1-2 minutes.
- Garnish with fresh parsley and additional parmesan cheese.
- Serve immediately over pasta, rice, or with crusty bread to soak up the delicious sauce.
Notes
- For the best texture, don't overcook the shrimp. They should be pink and just curled - overcooked shrimp become rubbery.
- You can substitute half-and-half for heavy cream for a lighter version, but the sauce won't be quite as rich.
- If using frozen shrimp, make sure to thaw and pat completely dry to get a good sear.
- Add a pinch of red pepper flakes if you like a little heat.
- This dish is best served fresh, but leftovers can be reheated gently over low heat. Add a splash of cream if the sauce has thickened.