This creamy garlic Tuscan shrimp recipe with sun-dried tomatoes, spinach, and basil is rich, decadent, and ready in about 15 minutes!
Why you’ll love this Recipe 😋
This creamy Tuscan shrimp recipe is one of those dinners that makes it seem like you tried very hard, but the minimal time and effort involved makes it perfect for weeknights! It’s super easy, quick, and really, really tasty and impressive.
The classic flavors of sun-dried tomatoes, spinach, and basil are the ideal bright contrast to the cream, and it all just goes so well together. And there’s plenty of garlic. Nobody can say no to this restaurant-quality shrimp recipe whenever we serve it for easy entertaining.
Prep Time: 5minutes
Cook Time: 10minutes
Total Time: 15minutes
Servings: 4
INGREDIENTS:
1 pound shrimp (I used 31-40 count size) thawed & peeled
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 sun-dried tomatoes chopped or julienned
1-2 cups (packed) fresh baby spinach
Handful fresh basil cut into thin strips
Salt & pepper to taste
INSTRUCTIONS:
Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth.
Add the garlic and cook for about 30 seconds or until fragrant.
Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it’s bubbling too much.
Add the shrimp and cook for around 5 minutes or until they’re cooked through and the sauce is slightly thickened, taking care not to overcook them.
Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. I like to squeeze extra lemon juice over top when serving (up to you). You could also grate some fresh parmesan over top if you wish.
NOTES:
I used sun-dried tomatoes that were packed in oil (I drained the oil). Feel free to use more or less than suggested.
Leftovers and storage
These creamy Tuscan shrimp will keep in the fridge for 3-4 days in an airtight container. Make sure you don’t leave them sitting out for too long before refrigerating leftovers, though.
To reheat, warm up slowly in a small saucepan over a low heat so the sauce doesn’t separate, stirring occasionally.
Nutritional Info:
Calories: 396kcal | Carbohydrates: 8g | Protein: 26g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 382mg | Sodium: 977mg | Potassium: 425mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1813IU | Vitamin C: 11mg | Calcium: 232mg | Iron: 3mg