Creamy Tuscan Shrimp Recipe
Juicy shrimp simmer in a garlicky Parmesan cream with sun-dried tomatoes and spinach. Elegant flavor, weeknight speed.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb large shrimp, peeled and deveined
- 0.75 tsp kosher salt divide for seasoning and sauce
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes add more for heat
- 1.5 tbsp olive oil
- 2 tbsp unsalted butter
- 1.5 tbsp minced garlic
- 0.5 cup sun-dried tomatoes, chopped oil-packed, drained
- 0.5 cup low-sodium chicken broth
- 0.75 cup heavy cream
- 0.5 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 3 cup baby spinach
- 1 tbsp lemon juice fresh is best
- 0.25 cup fresh basil, chopped
Instructions
Preparation Steps
- Pat shrimp dry. Season with half the salt, pepper, and red pepper flakes.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear shrimp in a single layer until just pink, 1–2 minutes per side. Transfer to a plate.
- Lower heat to medium. Sauté garlic and sun-dried tomatoes until fragrant, about 1 minute.
- Pour in chicken broth. Scrape up browned bits and simmer to reduce slightly, 2 minutes.
- Stir in cream, Italian seasoning, remaining salt, and Parmesan. Simmer until lightly thickened.
- Fold in spinach to wilt. Return shrimp and juices. Add lemon juice and toss to coat.
- Remove from heat. Sprinkle with fresh basil and serve immediately.
Notes
Serve over pasta, creamy polenta, or with toasted ciabatta. For lighter sauce, use half-and-half and add 1 tsp cornstarch. Swap shrimp for chicken cutlets; cook through before making the sauce. Leftovers keep 2 days in the fridge; rewarm gently with a splash of broth.
This recipe is an original creation inspired by classic Creamy Tuscan Shrimp Recipe flavors. All ingredient ratios and instructions are independently developed.