Shrimp, garlic, butter, spinach, sun-dried tomatoes, and parmesan come together in this rich, cozy Creamy Tuscan Shrimp Recipe you’ll make again and again.
I didn’t set out to make this dish. Honestly, I was just hungry and standing in front of my fridge like it owed me answers. There was shrimp in the freezer, spinach that was maybe two days away from the compost bin, and a jar of sun-dried tomatoes I’d bought months ago because they “looked fancy” at the store. I didn’t have a plan, but sometimes the best things happen when you stop overthinking, right?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I’d been scrolling past all those Italian coastal cooking videos lately — you know, the ones with sunlight streaming in, wine glasses half full, and someone tossing shrimp into a pan like they’re hosting a cooking show? That’s the vibe I was going for. Of course, I was in leggings with my hair in a bun and my counters covered in mail, but whatever. I melted butter, tossed in garlic (way more than was probably reasonable), and before I knew it, my kitchen smelled like a little trattoria somewhere along the Amalfi Coast.
When it was done, I sat down with my plate, took one bite, and… you know that involuntary “oh my God” you say when something tastes better than you expected? Yeah, that happened. It was creamy without feeling heavy, the shrimp were perfectly tender, and the sun-dried tomatoes gave it this tangy, savory punch that just made sense. My only regret? Not making enough for leftovers.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Creamy Tuscan Shrimp Recipe?
I could tell you it’s because it’s quick and easy, which it is. Or because it’s versatile — pasta, rice, bread, whatever — which it also is. But really? You’ll love it because it feels like a treat. Like the kind of thing you’d order out on a date night, only you get to eat it on the couch in your slippers.
The sauce is dreamy. I mean, it’s the sort of thing you keep “testing” with a spoon long after it’s ready. Garlic-butter as the base, cream to bring it all together, parmesan to make it feel indulgent, and those little pops of sun-dried tomato? Chef’s kiss. And the best part is, you don’t need a culinary degree to pull it off. If you can melt butter, you can make this.
Ingredient Notes:
Let’s talk about why these ingredients matter, because they really do.
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Butter – Go salted if you want extra flavor. Unsalted if you like to control things. Either way, it’s your base.
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Garlic – Don’t be shy. No one’s ever said, “This has too much garlic” and meant it.
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Shrimp – Peeled, deveined, and tails off unless you enjoy playing “bite and pull.”
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Yellow Onion – Brings sweetness once it softens in the pan.
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Sun-Dried Tomatoes – Jarred in oil are your friend. They bring so much flavor it’s almost unfair.
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Cooking Cream – Half-and-half works. It gives you the creaminess without making you want to nap for three hours.
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White Wine – Optional, but adds that “I know what I’m doing” depth.
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Baby Spinach – Fresh wilts beautifully. Frozen… eh, not the same vibe.
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Parmesan Cheese – Freshly grated if possible. The pre-grated stuff doesn’t melt quite as smooth.
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Cornstarch – Optional thickener for when you want the sauce to hug the shrimp a little tighter.
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Italian Herbs & Fresh Parsley – Your finishing touch for flavor and color.
How To Make Creamy Tuscan Shrimp?
Step 1: The garlic-butter moment
Melt butter in a large skillet over medium-high heat. Add garlic and let it sizzle for about a minute. The smell? That’s how you know you’re onto something.
Step 2: Cook the shrimp
Toss in the shrimp and cook for about 2 minutes per side, just until pink. Don’t overdo it — no one likes rubbery shrimp. Remove them and set aside.
Step 3: Build the flavor base
In that same skillet, toss in the onion and let it soften. If you’re using wine, pour it in now. Let it bubble and scrape up all the good bits from the bottom — that’s pure flavor right there.
Step 4: Sun-dried tomato magic
Add your sun-dried tomatoes and let them warm through. Their oil will mix into everything and make it smell amazing.
Step 5: Creamy dreams
Turn the heat down a touch, pour in the cream, season with salt and pepper, and stir. It’ll start looking like something you’d get at a candlelit dinner.
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Step 6: Greens and cheese
Toss in the spinach and let it wilt. Add the parmesan and watch it melt into the sauce like it was meant to be there.
Step 7: Thicken if you want
Mix cornstarch with water, stir it in, and let it simmer if you prefer a thicker sauce.
Step 8: Bring it home
Return the shrimp to the pan, sprinkle in the herbs and parsley, give it a gentle stir, and serve immediately. Pasta, rice, bread — it’s all fair game.
Storage Options:
If by some miracle you have leftovers, keep them in the fridge for up to 2 days. Reheat gently with a splash of cream or broth — don’t boil it, or you’ll ruin the texture of the shrimp. Freezing? Not really worth it. Cream sauces and shrimp just don’t thaw nicely.
Variations and Substitutions:
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Swap shrimp for chicken or scallops.
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Kale instead of spinach if you like it more robust.
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Broth instead of wine if you’re skipping alcohol.
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Mushrooms for extra depth.
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Coconut cream and vegan parmesan for a dairy-free twist.
What to Serve with Creamy Tuscan Shrimp?
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Spaghetti or fettuccine for the comfort-food vibe.
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Rice or quinoa if you want it hearty.
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Zucchini noodles for low-carb.
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Garlic bread because… well, it’s garlic bread.
Frequently Asked Questions:
Can I use frozen shrimp?
Yep. Just thaw first so they don’t water down the sauce.
Is the wine necessary?
Nope, but it does make it feel a little more “grown-up dinner party” if you use it.
Can I make it ahead?
Sure, but keep the shrimp separate until you’re reheating to avoid overcooking.
If you make this Creamy Tuscan Shrimp Recipe, I have a feeling you’ll understand why I now keep shrimp and sun-dried tomatoes in my kitchen at all times. It’s comfort food with a little flair, and sometimes that’s exactly what you need.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Tuscan Shrimp Recipe
Ingredients
- Butter salted or unsalted, for richness and flavor
- Fresh garlic minced generously for aroma and depth
- Large shrimp peeled, deveined, and preferably with tails removed
- Yellow onion finely diced
- Sun-dried tomatoes preferably jarred in oil; if using dry, adjust quantity accordingly
- Cooking cream half-and-half
- White wine preferably dry; optional
- Fresh baby spinach
- Parmesan cheese freshly grated
- Cornstarch or cornflour, to thicken the sauce; flour may be substituted
- Italian dried herbs
- Fresh parsley finely chopped
- Salt and freshly ground black pepper to taste
Instructions
Sauté the garlic and shrimp
- In a large skillet over medium-high heat, melt the butter. Add the minced garlic and cook for approximately one minute, stirring to prevent burning. Add the shrimp and cook for 2 minutes on each side until opaque and pink. Remove the shrimp from the skillet and set aside.
Cook the aromatics
- In the same skillet, add the diced onion to the remaining butter and sauté until softened. If using white wine, pour it in at this stage and allow it to reduce by half, stirring to release any browned bits from the bottom of the pan.
Incorporate the sun-dried tomatoes
- Add the sun-dried tomatoes to the skillet and cook for 2–3 minutes to release their flavor into the base.
Prepare the cream sauce
- Reduce the heat to medium-low. Add the cooking cream and stir gently to combine. Bring to a gentle simmer. Season with salt and freshly ground black pepper to taste.
Add spinach and cheese
- Incorporate the fresh spinach leaves into the sauce and allow them to wilt. Add the freshly grated parmesan cheese and stir until fully melted into the sauce.
Adjust sauce consistency
- For a thicker sauce, dissolve the cornstarch in a small amount of water and add it to the pan. Continue to simmer while stirring until the sauce reaches the desired consistency.
Return shrimp to the skillet
- Add the cooked shrimp back into the sauce, sprinkle with Italian dried herbs and fresh parsley, and stir gently to coat.
Serve
- Serve immediately over pasta, rice, or with crusty bread.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
