Easy Creamy Tuscan Shrimp Recipe

Relish a decadent shrimp dish bursting with garlic, basil and sun-dried tomatoes in a silky cream sauce enriched by Parmesan and fresh spinach. This creamy Tuscan shrimp creation provides a perfect dinner option and gracefully represents one of the Shrimp Recipes For Dinner that is both sophisticated and effortless indeed.

I love cooking up quick dinners that not only taste amazing but are also healthy and perfect for a seafood dinner. My Easy Creamy Tuscan Shrimp recipe is one of those dishes that comes together in just 15 minutes, making it ideal for busy weeknights.

I start with 1 lb large shrimp, peeled and deveined, then season them with salt and pepper to taste. I heat up 2 tbsp olive oil in a pan and add 3 garlic cloves minced until they release their flavor.

I then mix in 1/2 cup sun-dried tomatoes and let that simmer before I stir in 1 cup heavy cream, 1/2 cup chicken broth, and 1/2 cup grated Parmesan cheese. Next, I add 2 cups fresh baby spinach and 1/4 cup chopped fresh basil to create a rich, creamy sauce.

This recipe perfectly fits into my rotation of shrimp recipes for dinner, shrimp pasta recipes, and shrimp dishes overall. Enjoy it over mashed potatoes or your favorite pasta!

Why I Like this Recipe

1. I love that I can have a delicious meal on my table in just 15 minutes.
2. I like how the shrimp turn out perfectly pink and soak up all that creamy garlicky sauce.
3. I really enjoy the rich flavor from the sun-dried tomatoes and fresh basil mixed with the spinach.
4. I appreciate that this dish is super versatile—it goes great with pasta or mashed potatoes.

This recipe is one of my favorites ’cause it comes together so fast and tastes amazing. I mean, nothing beats whipping up a creamy garlic shrimp dish with sun dried tomatoes, spinach and basil when I’m in a rush. The sauce is rich and decadent without bein overly complicated, and honestly, it just makes dinner a breeze while still being seriously tasty.

Ingredients

• Large shrimp provide protein and a mild flavor that works well in creamy sauces.
• Garlic adds a punchi aroma and flavor that can help with heart health.
• Sun-dried tomatoes bring tangy sweetness, vitamins, and a bit of acidity for balance.
• Baby spinach is a fresh green full of fiber and vitamins that freshens the dish.
• Fresh basil adds a light, aromatic finish.

  Its bright flavor livens up sauces.

• Heavy cream gives a smooth, rich texture and a decadent, velvety taste.
• Olive oil enhances dish richness and ensures a smooth, better distribution of flavors.

Ingredient Quantities

• 1 lb large shrimp, peeled and deveined
• Salt and pepper to taste
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, drained and roughly chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 cups fresh baby spinach
• 1/4 cup fresh basil, chopped
• Optional: Pasta or mashed potatoes for serving

How to Make this

1. Season the shrimp with salt and pepper on both sides.

2. Heat the olive oil in a large skillet over medium-high heat, then add the shrimp and cook for about 2 minutes per side till they turn pink; remove the shrimp and set them aside.

3. Reduce the heat to medium and add the minced garlic, stirring constantly for about 30 seconds until its fragrant (be careful not to burn it).

4. Stir in the chopped sun-dried tomatoes and let them cook for a minute to release their flavor.

5. Mix in the chicken broth and heavy cream, allowing the sauce to heat up and thicken for about 2 minutes.

6. Sprinkle in the grated Parmesan cheese and stir until it’s well combined, then add the fresh baby spinach so it wilts in the warm sauce.

7. Return the cooked shrimp back into the skillet along with the fresh basil, letting everything simmer together for another 2 minutes so the shrimp get reheated and the flavors meld.

8. Taste the sauce and adjust the seasoning if needed, then serve immediately over pasta or mashed potatoes for a rich and creamy meal.

Equipment Needed

1. Large skillet
2. Tongs or spatula for flipping the shrimp
3. Knife and cutting board for chopping garlic, tomatoes, and basil
4. Measuring cups and spoons for the oil, broth, cream, and cheese
5. Stove to heat everything up
6. Pot if you decide to cook pasta or potatoes for serving
7. Serving dish to plate up the finished dish

FAQ

Easy Creamy Tuscan Shrimp Recipe Substitutions and Variations

• If you can’t get large shrimp, you can try using scallops or even bite-sized pieces of chicken as an alternative.
• If you don’t have heavy cream, you can mix half-and-half with a little melted butter or use coconut cream, but it might add a slight coconut flavor.
• If you’re out of chicken broth, vegetable broth works pretty well and gives a lighter taste.
• If you don’t have Parmesan cheese, depending on your taste, you could use Pecorino Romano or Asiago to bring a similar savory flavor.
• If fresh basil isn’t on hand, dried basil can work. Just use about one third of the amount since it’s more concentrated.

Pro Tips

1. Try to prep all your ingredients before starting to cook cause things move real fast and you don’t wanna miss a step cause you’re busy chopping when your garlic is burning.
2. Keep an eye on the garlic in the pan; stir it constantly and don’t overcook it or it can easily go from yummy to bitter, which ruins the whole dish.
3. When adding the shrimp back into the dish, make sure the sauce is not too hot cause overcooking them can make them rubbery – let the sauce simmer gently so they heat up perfectly.
4. If you’re using pasta, undercook it by a minute since it will continue cooking in the creamy sauce, ensuring your dish doesn’t turn out too soft or mushy.