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Creamy Tuscan Shrimp Recipe

ByLily
Jump to Recipe· 4.8 from 46 reviews

If you’ve ever wanted to whip up a restaurant-worthy dinner in just around 15 minutes, this Creamy Tuscan Shrimp Recipe is exactly what you need in your kitchen arsenal. It’s bursting with rich, velvety sauce, tender shrimp, and that vibrant pop of sun-dried tomatoes and fresh basil that makes every bite a little celebration. Honestly, I love pulling this out on busy weeknights or when friends drop by unexpectedly because it feels so indulgent yet comes together so fast.

This dish really stands out because it balances creamy decadence with fresh, bright flavors—something I’m always chasing in seafood recipes. If you’re looking for a crowd-pleaser that’s simple enough to make after work but impressive enough to serve for company, you’ll adore this Creamy Tuscan Shrimp Recipe as much as I do. Plus, it’s super flexible, so you can tweak it easily depending on what you have on hand.

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Why This Recipe Works

  • Quick and Easy: From start to finish in about 15 minutes, perfect for busy evenings without sacrificing flavor.
  • Creamy, Tangy Sauce: The heavy cream with lemon juice and sun-dried tomatoes creates a luscious, balanced sauce that feels luxurious but isn’t over the top.
  • Fresh Herbal Notes: The addition of spinach and fresh basil brightens the dish and adds freshness to complement the rich sauce.
  • Shrimp Cooked Perfectly: Shrimp cook quickly and retain their tender texture when watched closely, making this a fail-safe seafood meal.
The image shows a pan filled with a creamy shrimp dish, featuring about three layers of ingredients mixed together. The main layer consists of plump pink shrimp spread evenly throughout a thick, off-white creamy sauce. Interspersed within the sauce are bright green spinach leaves and thin strips of reddish sun-dried tomatoes, adding contrast in color and texture. On the side of the pan, a wedge of yellow lemon rests partially submerged in the sauce. The pan itself is set against a white marbled texture background with a light gray handle visible. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Creamy Tuscan Shrimp Recipe plays a crucial role in delivering that perfect blend of flavor and texture. I always emphasize fresh shrimp and quality cream, but the brightness of lemon juice and herbs really make this recipe sing.

  • Shrimp: I prefer peeled and deveined shrimp, size 31-40 for tenderness and quick cooking; fresh or properly thawed frozen works great.
  • Butter: Adds richness and helps to form a smooth base when combined with flour.
  • Flour: Just a touch to thicken the sauce gently without any heaviness.
  • Garlic: Minced fresh garlic infuses the sauce with aromatic depth.
  • Heavy/Whipping Cream: Creates the creamy, luscious texture this recipe is known for.
  • Lemon Juice: Adds a fresh, zesty brightness that cuts through the richness.
  • Italian Seasoning: Brings warmth and herbaceous notes to tie flavors together.
  • Sun-Dried Tomatoes: Packed in oil works best for a sweet and slightly tangy burst; I drain the excess oil to keep the sauce smooth.
  • Baby Spinach: Adds freshness and color, wilting perfectly into the sauce in just a couple of minutes.
  • Fresh Basil: Thinly sliced to bring a lovely sweet herbal aroma right at the end.
  • Salt & Pepper: Essential to season to taste and balance all the flavors.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I love this Creamy Tuscan Shrimp Recipe is how easy it is to tweak based on what you love or have on hand. Whether you want it lighter, spicier, or more decadent, there’s room to make it truly yours.

  • Variation: I sometimes swap baby spinach for kale or arugula for a peppery twist—it gives a bit more bite and works beautifully with the cream sauce.
  • Dairy-free Adaptation: Try using coconut cream instead of heavy cream and olive oil in place of butter; the flavor shifts slightly, but it’s creamy and delightful.
  • Spicy Kick: Adding red pepper flakes or a dash of cayenne turns this into a lively, comforting meal—perfect for cold nights.
  • Make it a Pasta Dish: Toss shrimp and sauce with your favorite pasta for a hearty dinner. I especially love it with fettuccine or linguine.

Step-by-Step: How I Make Creamy Tuscan Shrimp Recipe

Step 1: Start with a flavorful roux

First, I melt the butter over medium-high heat in a large skillet. Once melted, I sprinkle in the flour and stir continuously for about a minute to cook out the raw flavor and create a smooth base. This little step thickens the sauce beautifully without it becoming gloopy.

Step 2: Garlic and seasoning fragrance

Next, I toss in the minced garlic and stir quickly just until it’s fragrant—roughly 30 seconds to avoid any bitterness. Then, I add the heavy cream, lemon juice, Italian seasoning, and sun-dried tomatoes. I turn the heat down a notch to let it simmer gently while watching it closely so it doesn’t scorch.

Step 3: Cook the shrimp just right

After the sauce has slightly thickened—usually 2 minutes—I add the shrimp and cook them for around 5 minutes, flipping once. Here’s a crucial tip: shrimp cook very quickly, so you want to pull them off the heat as soon as they turn pink and curl up to prevent rubbery texture. This part really makes a difference in the final dish.

Step 4: Add the greens and finish strong

Finally, I fold in the fresh baby spinach and basil, letting them wilt into the warm sauce for about 2 minutes. Then I season with salt and pepper to taste. When serving, I love squeezing extra lemon juice over the top for a fresh, tangy lift—and sometimes a little freshly grated Parmesan if I want to be fancy.

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Tips from My Kitchen

  • Watch Shrimp Closely: Shrimp can go from perfectly tender to rubbery in seconds—pull them off the heat as soon as they’re pink and curled.
  • Use Sun-Dried Tomatoes Packed in Oil: They add a richer flavor; just drain the excess oil before adding to the sauce for balance.
  • Heat Control: Keep your sauce at a gentle simmer—too much bubbling can cause it to separate.
  • Fresh Herbs at the End: Adding basil right before serving keeps the flavor bright and aromatic rather than muted.

How to Serve Creamy Tuscan Shrimp Recipe

A close-up view of a white bowl filled with a creamy shrimp dish on top of mashed potatoes. The bottom layer is smooth, white mashed potatoes. On top, there are plump, cooked shrimp with a light orange-pink color and specks of black pepper. Mixed in with the shrimp are bright green spinach leaves and strips of reddish sun-dried tomatoes. The entire dish is lightly covered by a thick, pale cream sauce that gives a shiny texture. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this dish with a wedge of lemon on the side for anyone who wants a little extra zing. A sprinkle of freshly grated Parmesan cheese also takes it to the next level for those who enjoy a cheesy touch. Sometimes I add a pinch of red pepper flakes for subtle heat right at the table.

Side Dishes

For sides, creamy mashed potatoes or garlic buttered pasta are classic pairings that soak up the delicious sauce. On lighter days, I go with crusty bread and a crisp green salad to keep things fresh and balanced. Roasted asparagus or steamed green beans work wonderfully for adding a bit of crunch and color on the plate.

Creative Ways to Present

If I’m hosting, I sometimes serve the shrimp over individual scoops of herbed polenta or cauliflower mash for an elegant touch. Another fun idea is plating the shrimp and sauce inside crispy puff pastry shells for a fancy appetizer or main dish presentation. These little tweaks never fail to impress guests and make the meal feel special.

Make Ahead and Storage

Storing Leftovers

I store any leftover Creamy Tuscan Shrimp in an airtight container in the fridge, and it usually lasts 2-3 days. Since shrimp can get a bit rubbery after reheating, I find it’s best eaten within the first day or two for optimal texture.

Freezing

Personally, I don’t recommend freezing this shrimp recipe because cream-based sauces tend to separate after thawing. If you must freeze, try freezing the shrimp and sauce separately and reheat gently to reduce texture loss, but fresh is definitely best here.

Reheating

When reheating leftovers, I do it slowly over low heat in a skillet, adding a splash of cream or milk to help loosen the sauce and prevent drying out. Avoid microwaving if possible, as it tends to overcook the shrimp quickly. This gentle approach keeps flavors fresh and shrimp tender.

FAQs

  1. Can I use frozen shrimp for this Creamy Tuscan Shrimp Recipe?

    Absolutely! Just make sure to thaw the shrimp thoroughly and pat them dry before cooking to avoid excess water that can thin out the sauce. Using peeled and deveined shrimp helps them cook evenly and keeps the texture tender.

  2. What can I substitute for heavy cream if I want a lighter version?

    You can swap heavy cream for half-and-half or whole milk, but the sauce will be less thick and rich. To compensate, try adding a small slurry of cornstarch mixed with water to thicken. Alternatively, use coconut milk for a dairy-free twist that’s still creamy.

  3. Is it okay to use dried basil instead of fresh?

    While fresh basil provides the best flavor and aroma, dried basil can work in a pinch. Add about one-third of the amount called for fresh since dried is more concentrated, and stir it in earlier in the cooking process so it can release its flavor.

  4. Can I make this recipe gluten-free?

    Yes! Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch (use half the amount) to thicken the sauce. This swap keeps the cream sauce smooth and thick without gluten.

  5. What’s the best way to serve Creamy Tuscan Shrimp?

    This recipe is fantastic over cooked pasta, creamy mashed potatoes, or with a side of crusty bread to mop up all the sauce. I like to add a fresh green salad to balance the richness, but honestly, it’s delicious on its own too!

Final Thoughts

This Creamy Tuscan Shrimp Recipe is one of those dishes I can’t help coming back to because it combines speed, flavor, and comfort effortlessly. Whether you’re cooking for yourself after a long day or entertaining guests, it delivers that wow factor with minimal fuss. I totally encourage you to give it a try—you might just surprise yourself with how quickly you can make such a satisfying, restaurant-quality meal right at home.

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Creamy Tuscan Shrimp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 46 reviews
  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Lactose
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Description

Creamy Tuscan Shrimp is a rich and flavorful dish featuring tender shrimp cooked in a luscious garlic cream sauce with sun-dried tomatoes, fresh spinach, and basil. Perfect for a quick and elegant dinner, this recipe combines Mediterranean flavors with a creamy texture that pairs wonderfully with pasta or crusty bread.

Ingredients

Units Scale

Seafood

  • 1 pound shrimp (31-40 count), thawed & peeled

Sauce

  • 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

Vegetables & Herbs

  • 1–2 cups (packed) fresh baby spinach
  • Handful fresh basil, cut into thin strips

Seasoning

  • Salt and pepper to taste

Instructions

  1. Melt Butter and Make Roux: Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring constantly until smooth to create a roux.
  2. Add Garlic: Add the minced garlic and cook for about 30 seconds or until fragrant, being careful not to burn it.
  3. Prepare Cream Sauce: Stir in the heavy cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Let the mixture simmer for 2 minutes, reducing heat if the sauce bubbles too vigorously.
  4. Cook Shrimp: Add the shrimp to the skillet and cook for around 5 minutes or until they turn pink and are cooked through, and the sauce thickens slightly. Avoid overcooking the shrimp.
  5. Add Greens and Herbs: Stir in the fresh baby spinach and basil, cooking for another 2 minutes until the spinach wilts and the herbs are fragrant.
  6. Season and Serve: Season with salt and pepper to taste. Serve immediately, optionally squeezing extra lemon juice over the top or grating fresh parmesan cheese as a garnish.

Notes

  • Sun-dried tomatoes used were packed in oil; drain the oil before adding. You can adjust the quantity to your preference.
  • For a thicker sauce, you can add a bit more flour when making the roux.
  • Serve this dish over pasta, rice, or with crusty bread to soak up the creamy sauce.
  • Fresh parmesan cheese makes a great optional topping for extra flavor.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 2 g
  • Sodium: 450 mg
  • Fat: 28 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 25 g
  • Cholesterol: 215 mg

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