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This creamy garlic Tuscan shrimp recipe with sun-dried tomatoes, spinach, and basil is rich, decadent, and ready in about 15 minutes!
You may also like my Marry Me Shrimp Pasta or this Easy Shrimp Scampi recipe.
Why you’ll love it
This creamy Tuscan shrimp recipe is one of those dinners that makes it seem like you tried very hard, but the minimal time and effort involved makes it perfect for weeknights! It’s super easy, quick, and really, really tasty and impressive.
The classic flavors of sun-dried tomatoes, spinach, and basil are the ideal bright contrast to the cream, and it all just goes so well together. And there’s plenty of garlic. Nobody can say no to this restaurant-quality shrimp recipe whenever we serve it for easy entertaining.
What you’ll need
- Shrimp – I used frozen ones that are deveined and already peeled for convenience
- Butter and flour – to make a quick roux that’ll thicken up the sauce
- Garlic – we’re pretty generous here, but add even more if you like! This garlic press makes mincing effortless without having to peel the cloves.
- Heavy cream – to make the sauce luxurious. I wouldn’t sub it out for anything else.
- Lemon juice – for a little bit of acidity and brightness
- Italian seasoning – it’s a versatile blend of dried herbs in a single jar to jazz up so many dishes
- Sun-dried tomatoes – one of our star components that plays so well with the basil
- Spinach and basil – for a burst of freshness, texture, and flavor
Pro tip
I don’t recommend subbing the cream for something like half-and-half of milk since the sauce may curdle and it’ll end up thinner and less rich. You’d have to add more flour for the sauce to thicken properly as well.
How to make Tuscan shrimp
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Melt the butter in a large skillet over medium-high heat. Add in the flour to make a roux, followed by the garlic. Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes and simmer.
Add in the shrimp, and cook until they’re pink and cooked through and the sauce has thickened up a bit. Stir in the spinach and basil and simmer until wilted. Season with salt & pepper and serve immediately. Top with a squeeze of lemon and fresh parmesan if desired.
Shrimp tips for success
- I used 31-40 count size shrimp in this Tuscan garlic butter shrimp recipe. Technically these are considered large shrimp, but to me they’re more of a medium size when compared to some of the REALLY large shrimp out there. Anyway, any medium-to-large shrimp would work. To thaw, just run under cool water.
- Unless you live right by the ocean, frozen shrimp are actually a great choice because the ones at the seafood counter are usually just thawed anyway and less fresh when you get them.
- I prefer using raw shrimp in 99% of recipes, including this one, because they cook very fast and double-cooking can lead to rubbery shrimp. You could use already cooked shrimp, but be sure to just heat them through!
- I don’t take the tails off the shrimp (mostly for the photos to add some contrast), but feel free to take them off if you prefer.
Substitutions and variations
- Want to try this recipe with chicken? You will love my Creamy Tuscan Chicken recipe.
- If you’re not a fan of sun-dried tomatoes, you could use a chopped fresh tomato, but then it will no longer be that iconic Tuscan flavor combo. Also, the sauce may end up thinner, but you’re welcome to try it that way.
- I highly suggest using fresh spinach, but in a pinch you can use frozen as long as you thaw it and thoroughly squeeze out all the excess water. But do try to get your hands on the fresh variety for the full experience!
How to serve Tuscan shrimp
- They’re great served over pasta, rice, or Mashed Potatoes.
- You can also just eat this recipe as-is and grab a big slice of crusty bread for all that delicious sauce! Or go all out and have a slice of Garlic Bread.
- Pair it with a side salad. Try mixed greens with this Easy Italian Dressing.
Leftovers and storage
- These creamy Tuscan shrimp will keep in the fridge for 3-4 days in an airtight container. Make sure you don’t leave them sitting out for too long before refrigerating leftovers, though.
- I wouldn’t recommend freezing this since the cream sauce won’t hold up well.
- To reheat, warm up slowly in a small saucepan over a low heat so the sauce doesn’t separate, stirring occasionally.
Talk to me in the comments below if you made this easy Tuscan shrimp! You can also tag me #saltandlavender on Instagram.
Creamy Tuscan Shrimp
Ingredients
- 1 pound shrimp (I used 31-40 count size) thawed & peeled
- 2 tablespoons butter
- 1 teaspoon flour
- 4-5 cloves garlic minced
- 1 cup heavy/whipping cream
- 1/2 teaspoon lemon juice
- 1/4 teaspoon Italian seasoning
- 1/4 cup sun-dried tomatoes chopped or julienned
- 1-2 cups (packed) fresh baby spinach
- Handful fresh basil cut into thin strips
- Salt & 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
- I used sun-dried tomatoes that were packed in oil (I drained the oil). Feel free to use more or less than suggested.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on November 29, 2017. It’s been updated with new photos and better instructions but is the same great recipe!
This was superb. Tuscan chicken is one of my fav dishes and im so happy that i found an easy recipe for tuscan shrimp. The dish was wiped clean. Served it with some fettuccine. Added a tsp of red pepper flakes to give it some heat. Lovely!
Will be trying more of your recipes.
I’m thrilled to hear that!! 🙂 Let me know if you try anything else.
I made this last night, and it was a huge hit! I had already cooked the shrimp, so I added it in, and let it warm up, then added the spinach. Talk about wonderful, and so so easy and quick. This is a keeper!
Awesome!! So happy you liked it, Anne. Thanks for taking the time to leave me a review.
This is a quick and simple meal to make. Everyone enjoyed it! Put over a little bit of white rice and ta-da you have yourself a scrumptious meal!! Thank you!
Fab!! You’re welcome 🙂
Soooooo good and sooooo easy!! I always take my tails off shrimp because I just love to eat them. Only thing I did different was add more sauce and more spinach! It was delicious!! Thank you!!
I’m so glad you enjoyed it!! I usually take the tails off too. They’re much easier to photograph with the tails for a little definition – that’s the main reason I leave them on haha.
That 100% makes sense lol
🙂
Easy and delicious. I didn’t have the basil but it tasted great anyway.
Thank you!!
WOW! I made this recipe last night and it was perfect. It’s quick, easy and certainly elegant not to mention…DELISH! I wouldn’t change a thing.
Thank you Natasha.
You’re very welcome!! So happy you liked it. Thanks for your nice review! 🙂
Very good used half n half and a splash or 3 of Pinot and broccoli
🙂
Can I add cooking Sherry? If yes how much? Thank you!!
I’d probably add it in at the same time as the cream and then let the sauce reduce for a bit longer or up the amount of flour so the sauce still thickens properly. Maybe add like 1/4 cup?
This elegant dish, though high in calories, can be prepared and served for a special occasion. We served it over black cuttle fish ink pasta and the contrast of colors was so appetizing! We finished it off with freshly grated Parmigiano Reggiano . A real treat for an Italian dinner night!
Yes! It’s definitely a treat. So happy you enjoyed it!
About to make this. Did you use salted butter or unsalted butter?
I typically use unsalted butter for everything. It’s just personal preference since I like to add salt in at the end of recipes and taste & adjust. You can definitely use salted if that’s all you’ve got on hand… it just means you’ll not need to add any (or much) at the end. Hope you enjoy the recipe! 🙂