Description
Creamy Tuscan Shrimp is a rich and flavorful dish featuring succulent shrimp cooked in a creamy garlic sauce infused with sun-dried tomatoes, fresh spinach, and aromatic herbs. This easy-to-make skillet recipe delivers a perfect balance of creamy texture and vibrant flavors, ideal for a quick weeknight dinner or a special occasion.
Ingredients
Units
Scale
Shrimp and Sauce
- 1 pound shrimp (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 (oil packed, drained)
Greens and Garnish
- 1-2 cups (packed) fresh baby spinach
- Handful fresh basil, cut into thin strips
- Salt & pepper to taste
Instructions
- Prepare the Roux. Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring continuously until smooth and slightly bubbly, forming a light roux.
- Sauté Garlic. Add the minced garlic to the roux and cook for about 30 seconds or until fragrant, being careful not to burn the garlic.
- Create the Cream Sauce. Stir in the heavy cream, lemon juice, Italian seasoning, and chopped sun-dried tomatoes. Bring the mixture to a simmer and cook for 2 minutes, reducing heat if the sauce bubbles vigorously.
- Cook the Shrimp. Add the peeled shrimp to the sauce and cook for about 5 minutes, stirring occasionally, until the shrimp turn pink and opaque and the sauce thickens slightly. Avoid overcooking the shrimp to maintain tenderness.
- Add Greens and Herbs. Incorporate the fresh baby spinach and basil strips into the skillet and cook for an additional 2 minutes until the spinach wilts and the herbs release their aroma.
- Season and Serve. Season the dish with salt and pepper to taste. Optionally, squeeze fresh lemon juice on top or grate fresh Parmesan cheese before serving. Serve immediately to enjoy the creamy texture at its best.
Notes
- Sun-dried tomatoes packed in oil add richness; drain the oil before using. You can adjust the amount based on preference.
- Do not overcook shrimp as they can become rubbery. Cook until pink and just opaque.
- For added flavor, freshly grate Parmesan cheese over the top when serving.
- Serve with crusty bread, pasta, or over rice for a complete meal.
Nutrition
- Serving Size: 1/4 recipe (approximately 6-7 shrimp with sauce)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 195mg
