Creamy Tuscan Shrimp with Garlic and Spinach (Dinner Recipe)
This Creamy Tuscan Shrimp is a quick, flavor-packed dinner made with large sautéed shrimp in a creamy garlic sauce with sun-dried tomatoes, shallots, white wine, spinach, and Parmesan. It feels special enough for guests but comes together in one skillet in about 35 minutes, making it a great choice for an easy weeknight dinner or cozy date-night meal. Serve it with crusty bread or over pasta to soak up every bit of the silky sauce.
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.
Nutrition Facts
Calories: 476kcalCarbohydrates: 12gProtein: 27gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 280mgSodium: 1799mgPotassium: 799mgFiber: 2gSugar: 3gVitamin A: 4802IUVitamin C: 28mgCalcium: 185mgIron: 2mg
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