Creamy Tuscan shrimp boasts juicy, perfectly cooked shrimp smothered in a mouthwatering garlic cream sauce. This satisfying dish makes a delightful one-skillet meal or main course. The harmonious blend of spices, chunky seafood, and cream sauce creates a party in your mouth with every bite. Quick and easy has never tasted better!
My love of seafood is most economically satisfied with shrimp. After all, you can get a bag of frozen shrimp a whole lot cheaper than scallops, crabs, and especially lobster. So the last time the craving hit, and I looked in the fridge, that bag of fresh spinach was screaming for me to use it before it was too late. Heavy cream is always there, and a glance at the pantry told me I did indeed have sun-dried tomatoes and pasta. Oh yeah, Tuscan shrimp was officially on the menu.
One of the best things about seafood in general, but particularly shrimp, is how fast it all comes together. In the time it took the pasta to cook, I sauteed the shrimp and made that decadent, buttery, garlicky cream sauce. Twenty minutes later, we were happily chowing down.
What Is Tuscan Shrimp?
The debate rages on about where the savory, umami-packed sauce came from. Some accuse Olive Garden of inventing it; thank you very much if that’s true. However, it appears to be a fusion of Italian and French cuisine. And I’m all for making a good thing better.
The cream, spinach, and Parmesan cheese are classic ingredients in a Florentine sauce that’s also popular in Tuscany. The fusion aspect comes in with the sundried tomatoes, but mushrooms are also a common addition. Add your favorite protein (in this case, shrimp), pour it over pasta, and have the time of your life.
How to Make Tuscan Shrimp
The Shrimp
- Seasoning – In a small bowl, whisk together the Italian seasoning, garlic powder, and paprika. Season the shrimp with salt and pepper, then toss them in the spice mixture. (Photos 1-3)
- Saute – Heat 1-2 tablespoons of oil in a large, cast-iron skillet over medium-high heat. Cook the shrimp for about 2 minutes on each side, then transfer them to a plate and set aside. (Photos 4-5)
The Garlic Cream Sauce
- Melt the butter in the same pan. Saute the garlic and Italian seasoning for about 30 seconds or until fragrant. (Photos 6-8)
- Pour the chicken broth in, scraping the browned bits from the bottom and sides of the skillet. (Photos 9-10)
- Add the heavy cream and Parmesan cheese. Cook over medium heat for 4-6 minutes, stirring frequently until the sauce slightly thickens—season with salt and pepper to taste. (Photo 11)
- Stir in sun-dried tomatoes and spinach and simmer for 2-3 minutes or until the spinach wilts. (Photos 12-13)
- Return the cooked shrimp to the skillet and let them heat for 1-2 minutes. Adjust seasonings to taste. If the sauce is too thick, adjust with broth. (Photo 14)
- Serve – Remove from the heat, serve the shrimp and sauce over pasta with lemon wedges on the side, and enjoy.
Cooking Tips
- Be careful not to overcook the shrimp because they’ll be going back into the pan for the finale. As soon as they’re opaque, they’re done.
- A friend once suggested marinating raw shrimp in beer for about 10 minutes (not more than 15). It was pretty good.
Make-Ahead and Storage Instructions
To make this ahead, I make and store the pasta, sauce, and shrimp separately. They last fine for 2-3 days in the fridge, then I heat the pasta and sauce together in a pan. After that, I add the shrimp and continue cooking just until the shrimp are heated through.
The traditional carb is pasta, and spaghetti, linguine, and fettuccine are good options. Steaming hot rice is delicious, especially if going gluten-free. Roasted vegetables or a refreshing wedge salad rounds out the meal. Of course, how could we forget the garlic bread?
A light wine like Riesling or Chardonnay is a perfect pairing for a date night.
More Fancy Shrimp Dinner Ideas to Try
This blog post was originally published in February 2021 and has been updated with additional tips and gorgeous photos
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