I just made a ridiculous Creamy Garlic Shrimp With Spinach that looks restaurant-fancy and has my pasta begging for mercy, and I’m not sharing the recipe until you scroll.

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I’m obsessed with this Easy Creamy Tuscan shrimp because it’s stupidly fast and somehow indulgent. The silky cream sauce is studded with sun dried tomatoes and somehow bright, while the shrimp actually taste like something I cooked and not just faked.

I adore the way pasta soaks up every last drop and I end up eating more than I planned. It’s humble but feels special.

I tell everyone to make it when they want Shrimp Pasta Recipes Easy or a quick Creamy Garlic Shrimp With Spinach fix that doesn’t overpromise. 1 pound large shrimp.

Can’t quit it ever, no shame.

Ingredients

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Shrimp: the juicy protein that makes this feel like a proper meal.
Kosher salt: brings out shrimp and sauce, it’s simple and necessary.
Black pepper: a little bite, keeps things from tasting flat.
Olive oil: slicks the pan, adds fruitiness and browning to shrimp.
Unsalted butter: makes the sauce silky and a bit richer.
Garlic: pungent punch, toasty when you cook it a bit.
Sun dried tomatoes: chewy, tangy pops that cut the creaminess.
Baby spinach: wilts down, adds color and a tiny health credit.
Fresh basil: bright herbal snap, toss in at the end.
Heavy cream: the base that makes everything luxuriously velvety.
Chicken broth: thins the sauce and adds savory depth.
Parmesan: salty, nutty finish that helps thicken the sauce.
Red pepper flakes: optional kick, I like it when it bites.
Lemon juice: wakes up the whole dish with a fresh zing.
Italian seasoning: dried herbs for easy, familiar Mediterranean notes.
Cooked pasta or bread: soak up every last bit, basically mandatory.

Ingredient Quantities

1 pound large shrimp, peeled and deveined (tails on or off your call)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

3 garlic cloves, minced or smashed a bit

1/3 cup sun dried tomatoes, chopped (oil packed is best, drained)

3 cups fresh baby spinach

1/4 cup fresh basil, roughly chopped

1 cup heavy cream

1/2 cup low sodium chicken broth or seafood stock

1/2 cup freshly grated Parmesan cheese, packed a bit

1/4 teaspoon red pepper flakes, optional but i like a little heat

1 tablespoon fresh lemon juice

1/2 teaspoon Italian seasoning

Cooked pasta or crusty bread for serving, optional

How to Make this

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1. Pat shrimp dry and season with kosher salt and black pepper; if tails on or off is your call, both work fine.

2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering, then add shrimp in a single layer and sear 1 to 2 minutes per side until pink and just cooked. Remove shrimp to a plate and don’t overcook them.

3. Reduce heat to medium, add remaining 1 tablespoon butter and the minced garlic, cook 30 to 45 seconds until fragrant but not brown.

4. Add chopped sun dried tomatoes, Italian seasoning and red pepper flakes, stir for 30 seconds to wake up the flavors.

5. Pour in chicken broth and scrape up any browned bits from the pan, then add the heavy cream and bring to a light simmer. Let it reduce and thicken for 2 to 3 minutes while stirring.

6. Stir in the grated Parmesan until melted, then add the baby spinach and cook until wilted. If the sauce gets too thick, add a splash more broth or pasta water.

7. Return the shrimp to the skillet, add chopped basil and lemon juice, toss gently to coat and warm through for about 1 minute. Taste and adjust salt, pepper or lemon.

8. Turn off the heat before the sauce is piping hot to keep the cream smooth and avoid breaking. If you want a silkier sauce, let it sit 30 seconds and then give it one last stir.

9. Serve immediately over cooked pasta or with crusty bread to sop up the garlic butter cream sauce. Leftovers reheat gently over low heat with a splash of broth.

Equipment Needed

1. Large heavy skillet (10 to 12 inch)
2. Tongs or a slotted spatula
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Small whisk or wooden spoon
7. Garlic press or microplane (optional)
8. Colander or slotted spoon (for draining pasta)

FAQ

Q: Can I use frozen shrimp?

A: Yep. Thaw completely and pat dry so they sear instead of steam. If still a little icy, cook a touch longer, but don’t overcrowd the pan or they’ll get rubbery.

Q: Can I swap the heavy cream for something lighter?

A: You can try half and half or coconut milk, but the sauce won’t be as rich or creamy. For best results stick with heavy cream or use 2 tablespoons of cream cheese to help thicken if you go lighter.

Q: How do I prevent the sauce from splitting?

A: Keep heat medium low when you add the cream, stir gently, and don’t boil hard. If it starts to separate, take it off the heat and whisk in a splash of broth or a little more cheese.

Q: Can I make this ahead or freeze it?

A: You can make the sauce ahead and refrigerate for 1-2 days; add shrimp and reheat gently to finish. Freezing is not great because the cream changes texture when frozen and thawed, but you could freeze just the cooked shrimp separately for short term storage.

Q: What should I serve it with?

A: Pasta, rice, polenta or crusty bread all work. If you want lighter, serve over zucchini noodles or a bed of steamed veggies. Lemon wedges help brighten the rich sauce.

Q: I don’t like spicy food, can I skip the red pepper flakes?

A: Totally. The flakes are optional and just add a little kick. You can leave them out or add a pinch if you want a tiny warmth without heat.

Easy Creamy Tuscan Shrimp Recipe Substitutions and Variations

1 pound large shrimp: use 1 pound boneless skinless chicken thighs or breasts, cut into bite sized pieces for similar cook time and texture; or use firm white fish like cod or halibut if you want seafood but milder flavor.
1 cup heavy cream: swap with 1 cup half and half plus 2 oz cream cheese for creaminess with less fat; or use 1 cup full fat coconut milk for a dairy free option, it will taste a bit coconutty.
1/3 cup sun dried tomatoes: replace with 1/3 cup roasted red peppers, chopped, for a sweeter, less intense tomato note; or stir in 1 tablespoon tomato paste dissolved in a little broth if you’re out.
1/2 cup freshly grated Parmesan: sub with 1/2 cup grated Pecorino Romano for a saltier tang, or 3 tablespoons nutritional yeast for a vegan nutty-cheesy flavor.

Pro Tips

1. Pat the shrimp super dry before seasoning, cause wet shrimp steam and dont get that nice sear; if you like extra flavor toss them in a little olive oil with the salt and pepper 10 minutes before cooking.

2. Don’t crowd the pan or flip too much — cook in a single layer so each shrimp browns quick, pull them off when theyre just pink cause they keep cooking in the sauce.

3. If the cream sauce looks too thick, add a splash of pasta water or broth a little at a time, not all at once, and heat gently so the cream doesnt break; also finish off with lemon to brighten it up, you can always add more but you cant take it away.

4. Use oil packed sun dried tomatoes and chop them small so they melt into the sauce more, and toss in the basil last so it stays bright; for a silkier finish stir in a tiny knob of cold butter off the heat.

Easy Creamy Tuscan Shrimp Recipe

Recipe by Bob Jones

0.0 from 0 votes

I just made a ridiculous Creamy Garlic Shrimp With Spinach that looks restaurant-fancy and has my pasta begging for mercy, and I’m not sharing the recipe until you scroll.

Servings

servings

Calories

523

kcal

Equipment: 1. Large heavy skillet (10 to 12 inch)
2. Tongs or a slotted spatula
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Small whisk or wooden spoon
7. Garlic press or microplane (optional)
8. Colander or slotted spoon (for draining pasta)

Ingredients

1 pound large shrimp, peeled and deveined (tails on or off your call)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced or smashed a bit
1/3 cup sun dried tomatoes, chopped (oil packed is best, drained)
3 cups fresh baby spinach
1/4 cup fresh basil, roughly chopped
1 cup heavy cream
1/2 cup low sodium chicken broth or seafood stock
1/2 cup freshly grated Parmesan cheese, packed a bit
1/4 teaspoon red pepper flakes, optional but i like a little heat
1 tablespoon fresh lemon juice
1/2 teaspoon Italian seasoning
Cooked pasta or crusty bread for serving, optional

Directions

Pat shrimp dry and season with kosher salt and black pepper; if tails on or off is your call, both work fine.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering, then add shrimp in a single layer and sear 1 to 2 minutes per side until pink and just cooked. Remove shrimp to a plate and don’t overcook them.
Reduce heat to medium, add remaining 1 tablespoon butter and the minced garlic, cook 30 to 45 seconds until fragrant but not brown.
Add chopped sun dried tomatoes, Italian seasoning and red pepper flakes, stir for 30 seconds to wake up the flavors.
Pour in chicken broth and scrape up any browned bits from the pan, then add the heavy cream and bring to a light simmer. Let it reduce and thicken for 2 to 3 minutes while stirring.
Stir in the grated Parmesan until melted, then add the baby spinach and cook until wilted. If the sauce gets too thick, add a splash more broth or pasta water.
Return the shrimp to the skillet, add chopped basil and lemon juice, toss gently to coat and warm through for about 1 minute. Taste and adjust salt, pepper or lemon.
Turn off the heat before the sauce is piping hot to keep the cream smooth and avoid breaking. If you want a silkier sauce, let it sit 30 seconds and then give it one last stir.
Serve immediately over cooked pasta or with crusty bread to sop up the garlic butter cream sauce. Leftovers reheat gently over low heat with a splash of broth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.