Description
This easy Creamy Tuscan Shrimp recipe delivers a rich, flavorful meal featuring succulent shrimp simmered in a luscious creamy sauce with garlic, sun-dried tomatoes, fresh spinach, and basil. Perfect for a quick dinner, this one-pan dish combines indulgent creaminess with vibrant Mediterranean-inspired ingredients for a satisfying and elegant seafood dinner in just 20 minutes.
Ingredients
Shrimp
- 1 pound shrimp (31-40 count, thawed & peeled, tails optional)
Sauce
- 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 chopped or julienned sun-dried tomatoes
Greens & Herbs
- 1-2 cups fresh baby spinach (packed)
- Handful fresh basil (cut into thin strips)
Seasoning
- Salt & pepper (to taste)
Instructions
- Prepare the shrimp: If using frozen shrimp, place them in a colander and rinse under cool running water until fully thawed. Peel and devein if not done already; tails can be left on or removed based on preference.
- Melt butter and make roux: Heat a large skillet over medium-high heat and melt the butter. Sprinkle in the flour and stir continuously for about one minute until the mixture is smooth and slightly bubbling, forming a roux to thicken the sauce.
- Sauté garlic: Add the minced garlic to the skillet and cook for approximately 30 seconds, stirring frequently, until fragrant but not browned to avoid bitterness.
- Add liquids and seasoning: Pour in the heavy cream, then stir in lemon juice, Italian seasoning, and chopped sun-dried tomatoes. Simmer this mixture gently for 2 minutes, reducing heat if it’s bubbling too vigorously to allow flavors to meld and sauce to thicken slightly.
- Cook shrimp in sauce: Add the prepared shrimp to the skillet, stirring to coat well with the creamy sauce. Cook for around 5 minutes until shrimp turn pink and opaque, and the sauce thickens further. Avoid overcooking shrimp to keep them tender.
- Add spinach and basil: Toss in the fresh baby spinach and thinly sliced basil. Cook for another 2 minutes until the spinach wilts and herbs infuse the sauce. Season the dish with salt and pepper to taste.
- Serve: Serve immediately, optionally squeezing extra lemon juice over the top for brightness or grating fresh parmesan cheese for an extra savory touch if desired.
Notes
- You can use frozen shrimp, just make sure they are fully thawed before cooking.
- For a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free option.
- The sun-dried tomatoes add a sweet-tart flavor that complements the creamy sauce; preserve them in oil for best taste.
- Serve this dish over pasta, rice, or with crusty bread to soak up the rich sauce.
- Be cautious not to overcook the shrimp, as they become rubbery quickly.
- Adding fresh parmesan at serving boosts umami and richness but is optional.
