Easiest Creamy Garlic Tuscan Shrimp Recipe

Easiest Creamy Garlic Tuscan Shrimp Recipe 

This creamy garlic Tuscan shrimp recipe with sun-dried tomatoes, spinach, and basil is rich, indulgent, and only takes 15 minutes to prepare!

Why will you enjoy this recipe?

This creamy Tuscan shrimp recipe makes it appear as if you worked extremely hard, yet the minimal time and effort required makes it ideal for weeknights! It’s really simple, quick, and incredibly tasty and amazing.

The classic tastes of sun-dried tomatoes, spinach, and basil are the perfect fresh contrast to the cream, and it all mixes together so wonderfully. There’s also a lot of garlic. When we serve this restaurant-quality shrimp recipe for easy entertaining, no one can say no.

Prep Time: 5minutes 

Cook Time: 10minutes 

Total Time: 15minutes 

Servings: 4 

Ingredients for  easiest creamy garlic tuscan shrimp recipe 

  • 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 for easiest creamy garlic tuscan shrimp recipe

  1. In a large skillet, melt the butter over medium-high heat.
  2. Cook for approximately a minute, stirring constantly, until the flour is smooth.
  3. Cook for 30 seconds, or until the garlic is aromatic.
  4. Combine the cream, lemon juice, Italian spice, and sun-dried tomatoes in a mixing bowl.
  5. Cook for 2 minutes. If it’s bubbling too much, turn down the heat.
  6. Cook for about 5 minutes, or until the shrimp are cooked through and the sauce has thickened somewhat, taking care not to overcook them.
  7. Cook for another 2 minutes after adding the spinach and basil. Season with salt and pepper to taste.
  8. Serve right away. When serving, I like to add some extra lemon juice on top (optional).
  9. If desired, add some fresh parmesan on top.

NOTES:

I used sun-dried tomatoes that had been packaged in oil (which I drained). Use as much or as little as you like.

Storage and leftovers

  • In an airtight container, these creamy Tuscan shrimp will stay in the fridge for 3-4 days.
  • However, make sure you don’t leave them out for too long before refrigerating leftovers.
  • To reheat, cook slowly in a small saucepan over low heat, stirring regularly, so the sauce does not separate.
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

Leave a Comment