Creamy Tuscan Shrimp
A quick and luxurious dish featuring plump shrimp in a garlicky, sun-dried tomato–studded cream sauce with spinach and herbs, ready in under 25 minutes.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined (tail-on optional)
- 1 tsp kosher salt
- 1/2 tsp black pepper, divided
- 2 tbsp olive oil or a mix of olive oil and butter
For the Sauce
- 1 small shallot or 1/4 cup finely chopped onion
- 3-4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, thinly sliced (oil-packed preferred; drain and reserve oil)
- 1/4 cup dry white wine or chicken/vegetable stock (substitute for alcohol-free)
- 1 cup heavy cream or half-and-half for a lighter sauce
- 1/2 cup freshly grated Parmesan cheese
- 3-4 cups baby spinach, roughly chopped (about 3 oz)
- 2 tbsp chopped fresh basil (or 1 tsp dried)
- 1-2 tsp lemon juice (to brighten)
- optional red pepper flakes for heat, parsley for garnish
Instructions
Preparation
- Pat shrimp dry and season with half the salt and pepper.
- Grate the Parmesan and chop herbs and garlic so everything’s ready.
Sear Shrimp
- Heat a large skillet over medium-high heat. Add oil and sear shrimp 1–2 minutes per side until pink and just opaque.
- Remove shrimp to a plate (they’ll finish in the sauce).
Sauté Aromatics
- In the same skillet, reduce heat to medium. Add shallot/onion and a pinch of salt; cook 1–2 minutes until translucent.
- Add garlic and cook 30 seconds until fragrant.
Add Sun-Dried Tomatoes and Deglaze
- Stir in sun-dried tomatoes.
- Pour in wine or stock, scraping browned bits from the bottom of the pan; let reduce 1–2 minutes.
Build the Cream Sauce
- Stir in cream and bring to a gentle simmer.
- Add Parmesan a little at a time, stirring until melted and the sauce thickens slightly (about 2–3 minutes).
Add Vegetables and Herbs
- Fold in spinach and basil; cook until spinach wilts.
- Taste and add lemon juice, red pepper flakes (if using), and the remaining salt and pepper.
Finish
- Return shrimp to the skillet, toss gently to coat, and warm through (about 1 minute).
- Serve immediately over pasta, rice, or veggies.
Notes
Shrimp cook very quickly; overcooking makes them rubbery. For a lighter plate, serve with a side of arugula salad with a lemon vinaigrette.