Creamy Tuscan Shrimp
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
396 kcal
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Course
Main Course
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Cuisine
American
Creamy Tuscan Shrimp
Description
This recipe begins by making a roux of butter and flour to thicken the sauce, followed by quickly cooking garlic to release its aroma. Heavy cream, lemon juice, Italian seasoning, and sun-dried tomatoes are added and simmered to form a creamy base. Shrimp are cooked in this sauce until opaque and tender, absorbing the flavors of the sauce without becoming tough.
Finally, fresh baby spinach and basil strips are incorporated and wilted slightly to add color and freshness. Salt and black pepper adjust seasoning, and an optional squeeze of fresh lemon juice can brighten the flavors on serving. Grated Parmesan can be added if desired for extra depth.
The dish can be served immediately, making it suitable for a quick yet rich meal. Using oil-packed sun-dried tomatoes drained of excess oil provides concentrated flavor without greasiness. The balance of creamy sauce and fresh herbs creates a well-rounded seafood entrée.
Ingredients
- 1 pound Shrimp thawed & peeled, 31-40 count size
- 2 tablespoons butter
- 1 teaspoon flour
- 4-5 cloves garlic minced
- 1 cup heavy cream aka whipping cream
- 1/2 teaspoon lemon juice
- 1/4 teaspoon Italian seasoning
- 1/4 cup sun-dried tomatoes chopped or julienned
- 1-2 cups baby spinach packed, fresh
- basil cut into thin strips, handful, fresh
- salt to taste
- black pepper to taste
Instructions
- Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth.
- Add the garlic and cook for about 30 seconds or until fragrant.
- Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it's bubbling too much.
- Add the shrimp and cook for around 5 minutes or until they're cooked through and the sauce is slightly thickened, taking care not to overcook them.
- Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. I like to squeeze extra lemon juice over top when serving (up to you). You could also grate some fresh parmesan over top if you wish.
Notes
- Use sun-dried tomatoes packed in oil but drain off excess oil to avoid greasy sauce.
- Adjust the amount of sun-dried tomatoes according to personal taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 8g | 3% |
| Protein | 26g | 52% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 382mg | 127% |
| Sodium | 977mg | 41% |
| Potassium | 425mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1813IU | 36% |
| Vitamin C | 11mg | 12% |
| Calcium | 232mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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