Creamy Tuscan Shrimp with Garlic and Spinach (Dinner Recipe)
This Creamy Tuscan Shrimp recipe is a versatile dinner that’s packed with flavor. The best part about this shrimp recipe is that you can serve it (and the cream sauce) over pasta or noodles, or eat it on its own with zucchini or green beans for a complete meal. The creamy Tuscan sauce is rich from heavy cream and full of color from sun-dried tomatoes and fresh spinach. Best of all, this is done in 35 minutes and all in one pan! Make this easy Tuscan shrimp asap!
Shrimp is such an easy thing to cook! It’s fast, takes on flavor really well, and can be used in a variety of different dishes. Another way to enjoy shrimp is in my shrimp orzo dish, which is really delicious for lunch! For dinner, shrimp alla vodka is a classic (who doesn’t love vodka sauce), and shrimp scampi risotto is a fun, elevated dinner perfect for a party!
Ingredients Notes
There are two main parts to this dish: the quickly sautéed shrimp and the creamy Tuscan-style sauce. The shrimp stay pretty simple on purpose. They get seasoned with salt, black pepper, garlic powder, and a little dried oregano, then cooked just until lightly golden. That keeps the focus where it belongs: on the sauce.
The sauce is what gives this recipe its big flavor. Garlic, shallot, tomato paste, and sun-dried tomatoes build a rich, savory base that feels classic for Tuscan shrimp, while white wine adds brightness and helps pull up all the good bits from the pan. Heavy cream gives the sauce its silky finish, and a little chicken stock keeps it from feeling too heavy. Fresh spinach gets folded in at the end, along with Parmesan, lemon zest, and herbs, which bring the whole thing back to life.
The most important ingredients here are the sun-dried tomatoes, garlic, white wine, and Parmesan. Those are the ingredients that give the dish its signature flavor and make it taste like the creamy Tuscan garlic shrimp people are hoping for.
How to Make Tuscan Shrimp
- Season and prep the shrimp.
Pat the shrimp dry and toss with the salt, black pepper, garlic powder, and oregano. Prep the remaining ingredients before cooking.
2. Cook the shrimp.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook half the shrimp for 1 to 2 minutes per side, then transfer to a plate. Repeat with the remaining olive oil and shrimp.
3. Make the creamy garlic sauce.
Reduce the heat to medium. Melt the butter, then cook the shallot for 2 to 3 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Stir in the tomato paste and sun-dried tomatoes. Add the white wine and simmer for 2 to 3 minutes. Stir in the chicken broth, heavy cream, and black pepper, then bring to a gentle simmer. Add the Parmesan and spinach, stirring until the cheese is melted and the spinach is wilted.
4. Add the shrimp back and finish the dish. Return the shrimp and any juices to the skillet. Simmer for 1 to 2 minutes, then stir in the lemon zest, basil, and parsley. Season to taste.
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Creamy Tuscan Shrimp with Garlic and Spinach (Dinner Recipe)
Equipment
- large skillet
- cutting board
- chef’s knife
- wooden spoon
- tongs
- Microplane or fine grater
Ingredients
For the shrimp
- 1 1/2 pounds large shrimp peeled, deveined, and tails removed
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 2 tablespoons olive oil divided
For the sauce
- 2 tablespoons unsalted butter
- 1 large shallot finely chopped
- 5 garlic cloves finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1/2 cup oil-packed sun-dried tomatoes finely chopped
- 3/4 cup dry white wine
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/4 teaspoon black pepper
- 1/2 cup finely grated Parmigiano Reggiano plus more for serving
- 5 ounces baby spinach
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
For serving
- Toasted crusty bread or hot pasta
Instructions
- Pat the shrimp very dry and place them in a bowl. Season with the kosher salt, black pepper, garlic powder, and dried oregano. Toss well so the shrimp are evenly coated.1 1/2 pounds large shrimp, 1 teaspoon kosher salt, 3/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon dried oregano
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Once hot, add half of the shrimp in a single layer. Cook for 1 to 2 minutes per side, just until lightly golden and almost cooked through. Transfer to a plate. Note: you might need to cook the shrimp in three batches instead of two.2 tablespoons olive oil, 1 1/2 pounds large shrimp
- Add the remaining 1 tablespoon olive oil and repeat with the rest of the shrimp. Set aside. The shrimp will finish cooking in the sauce later.2 tablespoons olive oil, 1 1/2 pounds large shrimp
- Lower the heat to medium. Add the butter to the same skillet, then add the shallot. Cook for 2 to 3 minutes, stirring often, until softened. Add the garlic and crushed red pepper flakes and cook for 30 seconds, just until fragrant.2 tablespoons unsalted butter, 1 large shallot, 5 garlic cloves, 1/4 teaspoon crushed red pepper flakes
- Stir in the tomato paste and cook for 1 minute, stirring, until it deepens slightly in color. Add the sun-dried tomatoes and cook for another 30 seconds.2 tablespoons tomato paste, 1/2 cup oil-packed sun-dried tomatoes
- Pour in the white wine and scrape up anything flavorful from the bottom of the skillet. Let it simmer for 2 to 3 minutes, until slightly reduced. Add the chicken broth, heavy cream, and black pepper, then bring the sauce to a gentle simmer.3/4 cup dry white wine, 1/2 cup chicken broth, 3/4 cup heavy cream, 1/4 teaspoon black pepper
- Stir in the Parmigiano Reggiano until melted and smooth. Add the spinach a handful at a time and let it wilt into the sauce.1/2 cup finely grated Parmigiano Reggiano, 5 ounces baby spinach
- Return the shrimp and any juices from the plate to the skillet. Simmer gently for 1 to 2 minutes, just until the shrimp are cooked through and the sauce is silky and lightly thickened.1 1/2 pounds large shrimp
- Stir in the lemon zest, basil, and parsley. Taste and add more salt and black pepper as needed.1 teaspoon lemon zest, 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh parsley
- Spoon into shallow bowls and finish with extra Parmigiano Reggiano, a little more basil or parsley, and a few extra grinds of black pepper. Serve with toasted crusty bread for scooping, or over hot pasta for a more substantial dinner.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat.
Notes
- Use large shrimp for the best texture. Large shrimp stay juicy and tender in the creamy Tuscan sauce and give the dish that restaurant-style feel. I like using shrimp that are already peeled and deveined to keep this recipe easy.
- Pat the shrimp dry before cooking. This helps them sear instead of steam, which means better color and better flavor.
- Do not overcook the shrimp. The shrimp only need a quick sauté at the beginning since they will finish cooking in the sauce. Pull them from the skillet when they are just shy of done.
- Finely chop the sun-dried tomatoes. Smaller pieces work best here because they melt into the creamy garlic sauce and give you a little flavor in every bite.
- Use freshly grated Parmesan. Freshly grated Parmesan melts more smoothly into the sauce and gives the best flavor. Pre-shredded cheese can make the sauce grainy.
- Let the wine reduce before adding the cream. This is one of the keys to a balanced sauce. It gives the Tuscan shrimp more depth and keeps the sauce from tasting flat or too rich.
- Add the spinach at the end. Spinach only needs a minute or two to wilt into the sauce. Adding it at the end keeps it fresh-looking and prevents it from overcooking.
- Serve with bread or pasta. This creamy Tuscan shrimp is delicious with crusty bread for scooping up the sauce, but it is also great over pasta if you want a more complete dinner.