Description
A rich and creamy Tuscan garlic shrimp recipe featuring succulent shrimp simmered in a luscious sauce of heavy cream, sun-dried tomatoes, fresh spinach, and Parmesan cheese, perfect served over pasta, orzo, couscous, or mashed potatoes.
Ingredients
Scale
Shrimp
- 1 pound shrimp – raw, peeled and deveined (tails on or off)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons extra virgin olive oil
Sauce
- 1 small onion, diced
- 1 tablespoon garlic, chopped
- 7 oz jar sun dried tomatoes, drained and roughly chopped
- 1 3/4 cup heavy cream
- 2 cups fresh spinach leaves, loosely packed
- 1/2 cup grated Parmesan cheese
- Basil for garnish
Instructions
- Season and sear shrimp: Season the shrimp with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the shrimp and sear on both sides until just starting to turn pink and slightly seared. Remove the shrimp from the pan and set aside.
- Sauté aromatics: Add the diced onion and chopped garlic to the same skillet. Sauté for several minutes until the onion becomes translucent and fragrant.
- Add sun-dried tomatoes: Stir in the roughly chopped sun-dried tomatoes to the skillet with the onions and garlic.
- Make the creamy sauce: Pour in the heavy cream and stir to combine. Then stir in the fresh spinach leaves and grated Parmesan cheese until the spinach wilts and the cheese melts into the sauce.
- Combine shrimp and simmer: Return the seared shrimp to the skillet and stir to coat them in the creamy sauce. Allow the mixture to simmer for several minutes until the sauce has thickened and the shrimp are fully cooked through.
- Serve and garnish: Serve the creamy Tuscan garlic shrimp over pasta, orzo, couscous, or mashed potatoes. Garnish with chopped fresh basil and enjoy!
Notes
- Use tails on shrimp for easier handling and prettier presentation, but tails off for easier eating.
- For a lighter version, substitute half-and-half for heavy cream.
- Sun-dried tomatoes packed in oil work best for rich flavor; drain well before chopping.
- Can be prepared gluten-free by serving over gluten-free pasta or vegetables like zucchini noodles.
- Fresh basil can be substituted with dried basil but add less as dried is more concentrated.
- Do not overcook shrimp to maintain tender texture; remove from heat as soon as they turn pink and opaque.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 210 mg
