Creamy Tuscan Shrimp

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!

Course Main Course

Cuisine Italian

Keyword shrimp with cream sauce

Prep Time 6

Cook Time 14

Total Time 20

Servings servings

Calories 578kcal

Author Maria Doss

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

If you're doubling the recipe, use a large skillet so the shrimp can cook in a single batch and the sauce reduces more quickly.

Nutrition