Easy Creamy Tuscan Shrimp Recipe

Name: Creamy Tuscan Shrimp
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 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)

Published: Apr 21, 2022 / Updated: Dec 6, 2022 / 389 Comments

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This creamy garlic Tuscan shrimp recipe with sun-dried tomatoes, spinach, and basil is rich, decadent, and ready in about 15 minutes!

You may also like my Creamy Lemon Garlic Parmesan Shrimp or this Garlic Butter Shrimp Scampi recipe.

a cast iron skillet with creamy tuscan shrimp

Why you'll love it

This creamy Tuscan shrimp recipe is one of those dinners that makes it seem like you tried very hard, but the minimal time and effort involved makes it perfect for weeknights! It's super easy, quick, and really, really tasty and impressive.

The classic flavors of sun-dried tomatoes, spinach, and basil are the ideal bright contrast to the cream, and it all just goes so well together. And there's plenty of garlic. Nobody can say no to this restaurant-quality shrimp recipe whenever we serve it for easy entertaining.

Ingredients you'll need

Shrimp - I used frozen ones that are deveined and already peeled for convenience.
Butter and flour - to make a quick roux that'll thicken up the sauce
Garlic - we're pretty generous here, but add even more if you like! This garlic press makes mincing effortless without having to peel the cloves.
Heavy cream - to make the sauce luxurious. I wouldn't sub it out for anything else.
Lemon juice - for a little bit of acidity and brightness. Always use freshly squeezed.
Italian seasoning - it's a versatile blend of dried herbs in a single jar that includes rosemary and thyme and others to jazz up so many dishes
Sun-dried tomatoes - one of our star components that plays so well with the basil
Spinach and basil - for a burst of freshness, texture, and flavor

ingredients for tuscan shrimp on a marble surface

Pro tip

I don't recommend subbing the cream for something like half-and-half of milk since the sauce may curdle and it'll end up thinner and less rich. You'd have to add more flour for the sauce to thicken properly as well.

How to make Tuscan shrimp

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

making a roux in a skillet and adding in cream and sun dried tomatoes

Melt the butter in a large skillet over medium-high heat. Add in the flour to make a roux, followed by the garlic. Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes and simmer.

adding shrimp and spinach and basil to a skillet

Add in the shrimp, and cook until they're pink and cooked through and the sauce has thickened up a bit. Stir in the spinach and basil and simmer until wilted. Season with salt & pepper and serve immediately. Top with a squeeze of lemon and fresh parmesan if desired.

Shrimp tips for success

I used 31-40 count size shrimp in this Tuscan garlic butter shrimp recipe. Technically these are considered large shrimp, but to me they're more of a medium size when compared to some of the REALLY large shrimp out there. Anyway, any medium-to-large shrimp would work. To thaw, just run under cool water.
Unless you live right by the ocean, frozen shrimp are actually a great choice because the ones at the seafood counter are usually just thawed anyway and less fresh when you get them.
I prefer using raw shrimp in 99% of recipes, including this one, because they cook very fast and double-cooking can lead to rubbery shrimp. You could use already cooked shrimp, but be sure to just heat them through!
I don't take the tails off the shrimp (mostly for the photos to add some contrast), but feel free to take them off if you prefer.

Substitutions and variations

If you're not a fan of sun-dried tomatoes, you could use a chopped fresh tomato, but then it will no longer be that iconic Tuscan flavor combo. Also, the sauce may end up thinner, but you're welcome to try it that way.
I highly suggest using fresh spinach, but in a pinch you can use frozen as long as you thaw it and thoroughly squeeze out all the excess water. But do try to get your hands on the fresh variety for the full experience!

closeup of shrimp in a creamy tuscan sauce

How to serve Tuscan shrimp

They're great served over pasta, rice, or Mashed Potatoes.
A dusting of freshly grated parmesan over top would be extremely tasty.
You can also just eat this recipe as-is and grab a big slice of crusty bread for all that delicious sauce! Or go all out and have a slice of Garlic Bread.
Pair it with a side salad. Try mixed greens with this Easy Italian Dressing.

Leftovers and storage

These creamy Tuscan shrimp will keep in the fridge for 3-4 days in an airtight container. Make sure you don't leave them sitting out for too long before refrigerating leftovers, though.
I wouldn't recommend freezing this since the cream sauce won't hold up well.
To reheat, warm up slowly in a small saucepan over a low heat so the sauce doesn't separate, stirring occasionally.

More recipes with Tuscan flavors

a plate with creamy tuscan shrimp over mashed potatoes

Questions, or want to leave a review? Talk to me in the comments below! 🙂 You can also tag me #saltandlavender on Instagram.

This recipe was originally published on November 29, 2017. It's been updated with new photos and better instructions but is the same great recipe!

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