Creamy Tuscan Shrimp

Here’s a rich and flavorful Creamy Tuscan Shrimp recipe—succulent shrimp in a garlicky, sun-dried tomato cream sauce 🍤🍅🥬

🍤 Creamy Tuscan Shrimp

🧺 Ingredients (serves 2–4)

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• ½ cup sun-dried tomatoes, chopped (oil-packed preferred)
• 1 cup heavy cream
• ½ cup chicken or vegetable broth
• 1 tsp Italian seasoning
• 2 cups fresh spinach
• ¼ cup grated Parmesan cheese
• Salt and black pepper, to taste
• Optional: red pepper flakes for heat
• Fresh parsley, chopped, for garnish

👩‍🍳 Instructions

1. Cook Shrimp
   • Heat olive oil in a large skillet over medium heat.
   • Season shrimp with salt and pepper.
   • Cook shrimp 2–3 minutes per side until pink and cooked through. Remove and set aside.
2. Prepare Sauce
   • In the same skillet, sauté onion and garlic until fragrant (2–3 minutes).
   • Add chopped sun-dried tomatoes and Italian seasoning, cooking 1–2 minutes.
3. Add Cream & Broth
   • Stir in heavy cream and chicken broth. Bring to a gentle simmer.
   • Add Parmesan cheese, stirring until melted and sauce thickens slightly.
4. Add Spinach & Shrimp
   • Stir in fresh spinach until wilted.
   • Return shrimp to the skillet, coating them in the creamy sauce.
5. Serve
   • Garnish with parsley and optional red pepper flakes.
   • Serve hot over pasta, rice, or with crusty bread.

🌟 Tips

• For extra flavor, deglaze the pan with a splash of white wine before adding cream.
• Use full-fat cream for a richer sauce.
• Can be made ahead: cook shrimp separately and reheat in sauce just before serving.

I can also give a 30-minute one-pan version that’s perfect for a quick weeknight dinner.