This Creamy Tuscan Shrimp Recipe features tender shrimp in a creamy white parmesan sauce with sun-dried tomatoes and spinach. Restaurant quality dish ready in 20 minutes!
5 Star Review
One reader Kathy writes, "I just made this for my family for Valentine’s Day dinner. It was sooooo good!!! I had made roasted garlic Rosemary focaccia a couple nights ago and used that to soak up the sauce. This is a fabulous dish and will definitely be on repeat at our house! Thank you for posting it!!" ★★★★★
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This creamy Tuscan shrimp in white sauce is hands-down one of the best shrimp dinners you’ll ever make. It looks and tastes impressive—like you spent hours in the kitchen—but it’s actually quick, easy, and perfect for busy weeknights.
The shrimp is cooked in a skillet and then coated in a rich, garlicky parmesan cream sauce with sun-dried tomatoes and spinach—a restaurant-quality meal right at home!
We love serving this when entertaining because no one can resist it. It’s also inspired one of my all-time favorite twists: creamy shrimp soup!
The best part? It’s ready in under 20 minutes and tastes like it came from a 5-star restaurant. Serve creamy garlic butter prawns over pasta or with crusty bread to soak up every last bit of that dreamy sauce. This dish is absolutely fantastic!
Reasons to love Creamy Tuscan Garlic Shrimp
- Ready in just 20 minutes — perfect for weeknights or last-minute guests.
- Versatile & delicious — serve it with pasta, rice, or crusty bread. I love pairing it with toasted crostini as a holiday appetizer!
- Think Marry Me Shrimp vibes — rich, creamy, and totally irresistible.
- Unbeatable flavor — tender shrimp, chewy sun-dried tomatoes, and wilted spinach in a garlicky parmesan sauce = perfection.
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How to make creamy Tuscan Shrimp
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Success Tips
- Doubling the Recipe: If you're making a larger batch of the spinach shrimp, use a large skillet so the prawns can cook in one even layer and the sauce thickens faster.
- Shrimp: You can use tail-on or tail-off shrimp — tail-off makes it easier to eat. Cook the prawns just until they turn pink and opaque; overcooking can make them rubbery.
- Heavy Cream: Stick with heavy cream for the best texture and richness. Substitutes like milk or half-and-half may cause the sauce to curdle and turn out thin.
- Spinach: Use baby spinach for the most tender texture — it wilts quickly and blends beautifully into the sauce. If using regular spinach, trim off the stems to avoid any tough bits.
- Sun-Dried Tomatoes: Use jarred sun-dried tomatoes in oil. Just drain them well (no need to rinse) before adding to the dish for the best flavor.
- How to Serve: This shrimp and sun-dried tomatoes dish is incredible on its own, but we love it served over pasta, rice, or with crusty bread to soak up all that creamy garlic sauce.
- Storing Leftovers: The shrimp in white sauce is best enjoyed fresh, but leftovers will keep for up to 4 days in the fridge in a sealed container. Reheat gently on the stove — avoid overheating in the microwave, as it can make the shrimp rubbery. Not freezer-friendly, as the cream sauce may separate when thawed.
Creamy Tuscan Shrimp
Ingredients
- ½ pound medium shrimp peeled and deveined
- ¼ + ⅛ teaspoon salt divided
- ¼ teaspoon pepper divided
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- ½ cup finely chopped onion
- 3 medium garlic cloves finely chopped
- ½ cup heavy cream
- ½ cup chicken stock (I used 33% reduced sodium)
- 2 tablespoons drained oil-packed sun-dried tomatoes
- ½ teaspoon Italian seasoning
- ¼ to ½ teaspoon red pepper flakes
- 1 handful baby spinach
- ¼ cup grated parmesan cheese
Instructions
- Toss shrimp with ⅛ teaspoon salt and ⅛ teaspoon pepper powder.
- Heat olive oil in a medium skillet over medium-high heat. Add the shrimp in a single layer and cook undisturbed for 1 minute. Flip and cook for another 30 seconds, or until the shrimp are just opaque and mostly cooked through. Transfer to a plate and set aside.
- Add butter and then add onion and garlic. Cook for about 2 minutes, stirring often until translucent.
- Stir in the cream, stock, sun-dried tomatoes, Italian seasoning, red pepper flakes, remaining salt and pepper.
- Cook until the sauce has thickened to your liking (about 1 minute). You will need a thicker sauce if serving over pasta.
- Add the spinach, parmesan, shrimp, and any accumulated juices. Cook for about a minute until the spinach is wilted.
- Serve shrimp with crusty bread to mop up all the sauce, or serve over cooked pasta.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
More Italian Shrimp Dishes For Dinner
Craving more easy, flavor-packed shrimp recipes? These Italian-inspired shrimp dishes are quick, comforting, and perfect for everything from busy weeknights to cozy date nights.
- Garlic butter shrimp is so simple yet outrageously delicious and ready in under 15 minutes. Perfect for a quick weeknight dinner, these succulent shrimp are coated in a rich, zesty lemon garlic butter sauce that elevates every bite.
- This instant pot shrimp pasta is a reader favorite! Shrimp and penne pasta are cooked in a luxurious tomato cream sauce. Ready in under 30 minutes, it's so good!
- Creamy garlic butter shrimp pasta is a quick and easy pasta dish that's ready in just 30 minutes. It’s perfect for a cozy weeknight dinner with the family or elegant enough for a date night.
- This garlic butter shrimp and rice is a flavorful one-pot meal featuring garlicky shrimp cooked with buttery rice. Make it in the Instant Pot or on the stovetop—either way, it's so delicious you’ll want to eat it straight from the pot!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Sues
Pinning this because it DOES look freaking good and I want to eat the entire saucepan of it... over pasta, of course 🙂
Maria Doss
Thanks dear:)
Kelly @ Kelly Lynns Sweets and Treats
Looks yummy Maria! I love that it's only 20-minutes to make and I know my son would LOVE the shrimp!! Yum! Have a great week! Xoxo 🙂
Maria Doss
Thanks Kelly:)
L Read
Hi, I have been making this for a few years now(delicious) and the last time I made it was in the spring. I see the recipe has been modified this past September. What is different about it now?
Maria Doss
This recipe has not been modified. The 'modified' date is updated whenever any changes are made to the blog post. To clarify, the recipe itself remains unchanged - Maria
Kelsie | the itsy-bitsy kitchen
This is so pretty! And I love how quickly it comes together. Delicious, Maria!
Maria Doss
Thanks Kelsie:)
Patrick@looneyforfood.com
I would most definetly be sopping up every bit with bread then licking the bowl clean
Maria Doss
Thanks Patrick
annie@ciaochowbambina
Incredible how something with so much flavor can be ready in 20 minutes! Delicious!
Maria Doss
Thanks Annie:)
SAKSHI SHARMA
This looks so delicious! And in only 20 or so minutes! Wow. Seems totally keto friendly too. Gonna try soon.
Maria Doss
Thank you:)
Katherine | Love In My Oven
This is soooo up my alley Maria!! PINNED! I am all about the quick meals and this one looks oh so tasty. I've always got shrimp in my freezer too! They can be a lifesaver when you haven't thawed meat for the day.
Maria Doss
Thanks Kathy:)
heather (delicious not gorgeous)
your shrimp look so perfectly pink and plump! and i have really fond memories of a salmon ravioli with tomato cream sauce, so this sounds delicious (:
Maria Doss
Thanks Heather:)
Kim | The Baking ChocolaTess
That looks so amazing Maria!!! I wanna dive right in all that shrimp deliciousness!! Pinning!
Maria Doss
Thanks Kim:)
Marlene
Delicious Maria thank you.
Maria Doss
Glad you liked it 🙂
Kathy
I just made this for my family for Valentine’s Day dinner. It was sooooo good!!! I had made roasted garlic Rosemary focaccia a couple nights ago and used that to soak up the sauce. This is a fabulous dish and will definitely be on repeat at our house! Thank you for posting it!!
Maria Doss
Happy to hear hun, have a wonderful weekend - Maria