Creamy Tuscan Shrimp Recipe
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Creamy Tuscan Shrimp Recipe
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Tuscan Shrimp swimming in a creamy garlic Parmesan sauce spiked with Italian herbs, sun-dried tomatoes, cherry tomatoes and baby spinach - without even making a roux! This dish is immensely comforting, deceptively simple and on our table in less than 30 minutes. Serve this Tuscan Shrimp over pasta, mashed potatoes, cauliflower mash, rice or cauliflower rice with Caesar salad and breadsticks and you have a spectacular, simple, saucy, repeat favorite.
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Ingredients
SHRIMP
- 1 pound Shrimp 26-30 ct, large
- 1 tablespoon oil from sun-dried tomatoes
- 1/2 tsp EACH garlic powder
- 1/2 tsp EACH onion powder
- 1/2 tsp EACH salt
- 1/4 tsp EACH black pepper
- 1/4 tsp EACH paprika
- 2 tablespoons olive oil divided
- 2 tablespoons butter divided
CREAMY TUSCAN SAUCE
- 1 tablespoon oil from sun-dried tomatoes
- 1 pint cherry tomato
- 1/2 cup sun-dried tomato drained, roughly chopped
- 1 onion chopped, or shallot
- 4-6 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups chicken broth low sodium
- 1 tablespoon cornstarch
- 1 cup heavy cream or evaporated milk + 1 ½ tsp cornstarch
- 1 tsp EACH dried parsley or 1 TBS EACH FRESH
- 1 tsp EACH dried basil or 1 TBS EACH FRESH
- 1/2 teaspoon oregano dried
- 1/2 cup Parmesan Cheese finely grated, fresh
- 2 cups spinach baby, optional
- salt to taste
- black pepper to taste
For serving (pick one)
- pasta
- potato mashed
- rice
Instructions
- In a large bowl, whisk together 1 tablespoon oil from sun-dried tomato jar and all shrimp seasonings. Add the shrimp and turn to coat.
- Melt 1 tablespoon butter oil in 1 tablespoon olive oil in a large non-reactive saucepan over medium-high heat. Working in two batches, add shrimp in a single layer and cook just until opaque, about 2 minutes per side; transfer to a plate using a slotted spoon. Repeat. You can remove the tails once cool enough to handle if desired.
- Heat one tablespoon oil from sun-dried tomatoes jar over medium heat with the drippings in the pan. Once hot, add cherry tomatoes, sun-dried tomatoes shallots, garlic and red pepper flakes and sauté until shallots are tender, about 4-5 minutes. Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet. Stir in parsley, basil and oregano.
- Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often.
- Once thickened, reduce heat to medium-low and stir in Parmesan cheese. Cook, while stirring until melted, 1-2 minutes. Season with salt and pepper to taste (I use about ⅛ teaspoon each). Stir in spinach and cook 1-2 minutes, just until wilted.
- Add shrimp to the skillet and warm through to soak up the sauce. Garnish with fresh parsley if desired. Serve over pasta, mashed potatoes or rice.
Notes
- To store: Store Tuscan Shrimp separate from any pasta or potatoes in an airtight container in the fridge for up to 3 days.
- To reheat in the microwave: Transfer to a microwave-safe dish and warm for one minute, stir, then continue to heat at 15-second intervals as needed.
- To reheat on the stove: Heat over medium-low for 5-10 minutes until warmed through, stirring often. The sauce may have thickened up in the refrigerator, so thin with a splash of milk or water to thin to reach desired consistency.
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