This creamy garlic Tuscan shrimp recipe with sun-dried tomatoes, spinach, and basil is rich, decadent, and ready in about 15 minutes! Great served over pasta or mashed potatoes.
This creamy Tuscan shrimp recipe is one of those dinners that make it seem like you tried really hard, but the time involved makes it perfect for weeknights. 😉
This Shrimp Florentine recipe is super easy, quick, and really tasty. The classic flavors of sun-dried tomatoes, spinach, and basil are the perfect bright contrast to the cream, and it all just goes well together. And there's plenty of garlic.
You may also like my creamy lemon garlic parmesan shrimp.
Recipe notes & tips:
- 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 really, when compared to some of the REALLY large shrimp out there. Anyway, any medium-to-large shrimp would work.
- I prefer using raw shrimp in 99% of recipes (including this one) because they cook very fast and double cooking them can lead to rubbery overcooked shrimp.
- 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.
- 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 (you'd have to add more flour for the sauce to thicken properly).
If you love this Tuscan flavor combo, you're in luck because I have more similar recipes on the blog: try my creamy Tuscan salmon recipe, this creamy Tuscan chicken, or my creamy Tuscan sausage gnocchi.
What to serve with creamy Tuscan garlic butter shrimp
Pasta, mashed potatoes, or rice would be delicious.
Questions? Talk to me in the comments below! 🙂
Creamy Tuscan Shrimp
- 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
- 2 dashes Italian seasoning
- 1/4 cup sun-dried tomatoes chopped or julienned
- 1 cup (packed) fresh baby spinach
- Handful fresh basil cut into thin strips
- Salt & pepper to taste
- Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth.
- Add the garlic and cook for about 30 seconds or until fragrant.
- Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it's bubbling too much.
- Add the shrimp and cook for around 5 minutes or until they're cooked through and the sauce is slightly thickened, taking care not to overcook them.
- Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. I like to squeeze extra lemon juice over top when serving (up to you). You could also grate some fresh parmesan over top if you wish.
- Serves 2-4 depending on what else is served with this dish.
- I used sun-dried tomatoes that were packed in oil (I drained the oil). If you use the dried kind, you may want to add more than 1/4 cup.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.