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Creamy Tuscan Shrimp: A Flavorful Weeknight Dinner

Close-up of creamy Tuscan shrimp served in a white bowl with spinach and sun-dried tomatoes.
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You create this rich, garlicky shrimp dish featuring sun-dried tomatoes and spinach in a silky Parmesan cream sauce. It is a quick, restaurant-style meal perfect for busy evenings.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1/2 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • 1/2 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
  • Optional: Fresh parsley for garnish

Instructions

  1. Pat the shrimp dry and season lightly with salt and pepper.
  2. Heat the olive oil and butter in a large skillet over medium heat.
  3. Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for about 1 minute until the garlic is fragrant. Do not let the garlic burn.
  4. Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
  5. Pour the chicken broth into the skillet and scrape up any browned bits from the bottom. Let it simmer for 1 minute.
  6. Reduce the heat to low. Stir in the heavy cream and Italian seasoning. Bring the sauce to a gentle simmer.
  7. Stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened. Taste and adjust salt and pepper as needed.
  8. Add the fresh spinach to the sauce. Stir until the spinach wilts down, which takes about 1 to 2 minutes.
  9. Return the cooked shrimp to the skillet. Toss gently to coat the shrimp in the creamy sauce. Heat through for about 1 minute.
  10. Serve your Tuscan shrimp immediately over pasta, rice, or with crusty bread for dipping. Garnish with fresh parsley if desired.

Notes

  • For a low-carb option, serve this dish without pasta or rice.
  • If you prefer a tangier sauce, add 1 tablespoon of lemon juice at the end.
  • You can use frozen spinach, but make sure to thaw it and squeeze out all excess water before adding it to the sauce.

Nutrition

Find it online: https://delishsymphony.com/tuscan-shrimp-recipe-creamy-garlic-parmesan/