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Easy Creamy Tuscan Shrimp Recipe

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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? Talk to me in the comments below! 🙂

a cast iron skillet with creamy tuscan shrimp

Creamy Tuscan Shrimp

This creamy garlic Tuscan shrimp recipe with sun-dried tomatoes, spinach, and basil is rich, decadent, and ready in about 15 minutes!
4.89 from 113 votes
Print Recipe Pin Recipe Save
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine American
Servings 4
Calories 396 kcal

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

Instructions
 

  • 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.

Notes

  • I used sun-dried tomatoes that were packed in oil (I drained the oil). Feel free to use more or less than suggested.
  • 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.

Nutrition

Calories: 396kcalCarbohydrates: 8gProtein: 26gFat: 30gSaturated Fat: 18gCholesterol: 382mgSodium: 977mgPotassium: 425mgFiber: 1gSugar: 3gVitamin A: 1813IUVitamin C: 11mgCalcium: 232mgIron: 3mg
Keyword creamy garlic butter Tuscan shrimp, creamy garlic shrimp, creamy Tuscan shrimp
Author Natasha Bull

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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  1. Eileen says

    5 stars
    I just made this dish for my granddaughter and it was so easy and tasted phenomenal! I will be making this again very soon!

    Reply

  3. Lynn says

    5 stars
    This was delicious! I did add a little bit of chicken broth and doubled the spinach so I wouldn’t need a side. Served over angel hair a topped with grated parmigiana cheese. My husband loved it ... will definitely serve again.

    Reply

  4. Courtney says

    5 stars
    Made this for Mother’s Day to serve my Mom and sister’s family. Everyone went back for seconds. Super quick, I served it over angel hair pasta with a green salad. I will definitely make this again.

    Reply

  5. Destiney says

    So excited to make this recipe for friends tomorrow! Do I have to thaw the shrimp before cooking?

    Reply

    • Natasha says

      I hope you enjoy it! Yes, the ingredients list indicates "thawed & peeled". 🙂 Unless I'm boiling shrimp, I always thaw them before cooking.

      Reply

  7. Rose Anne says

    5 stars
    I made this tonight. I’ve pretty much burned out cooking so much this past year. I made this for dinner and it was a 10! My husband also loved it.

    Reply

  8. Angie Wingo says

    Can i use fresh cut asparagus instead of the spinach or would it work to just add some asparagus to the recipe as is?

    Reply

    • Natasha says

      I think you could for sure add some asparagus. It'll take a little bit longer to cook that spinach, though. But thin pieces should cook quite fast.

      Reply

    • Natasha says

      You can but I don’t think it’ll be as good. Be sure to thaw it and squeeze the water out. You may want to look thru the comments to see if others have tried it.

      Reply

        • Natasha says

          Hmmm... I think that you'll probably be ok. It really depends how much sauce you like, though. Like there won't be a crazy amount, so I'd double the sauce if you want lots.

          Reply

        • al says

          There never is enough sauce ... always expand the original recipe. I learned that in over 50 yrs of cooking.. and use anything but Angel Hair for a creamy sauce... Angel Hair tends to compact in cream..

          Reply

  11. Deedee says

    Fixed this tonight. I’m not the best cook by any means but this turned out perfect. 4 nice size servings. Very tasty - I didn’t even need to add salt and I love salt. Used fresh everything and cooked exactly as you directed. This was very easy and quick and I will definitely make again. Thank you!

    Reply

  12. Mimi says

    I'm not a fan if sundries tomatoes. Is there something I can substitute or can I leave them out altogether?

    Reply

    • Natasha says

      Regular tomatoes will be fine. The sauce just may end up a little thinner. Or leave them out, but you may be missing some flavor.

      Reply

  13. Jillian says

    I made this exactly the first time and my husband, who has extremely high standards for food, said it was restaurant quality!
    The second time I made it with chicken instead of shrimp (just pan fried the chicken in cubes before everything else) and it was very good as well!

    Reply

  14. Lauren says

    5 stars
    Made this tonight and it was delicious! Quick and easy to whip up. Love the simple ingredients. Best of all it feels so elegant! Pairs perfectly with a glass of wine. This recipe is a keeper. Kudos!

    Reply

  15. Jaimee says

    Um first of all I love this recipe! I made it once then lost the recipe and forgot the steps y’all I WAS HURT! but found it again I will never lose it as long as it’s up! My son loves it but I make it without shrimp because shrimps are our friends and not food. [edited]

    Reply

  18. Chelsea stach says

    5 stars
    This was fantastic! I roasted a spaghetti squash and served this on top. I would maybe add more spinach & maybe some peas next time, because we like lots of veggies. We will definitely do this again!

    Reply

    • Natasha says

      I'm not sure I understand your question. 8g of carbs isn't a lot of carbs for a meal. This is not a low-carb website... that is not something I considered when developing this particular recipe.

      Reply

  21. Maryam says

    5 stars
    This was superb. Tuscan chicken is one of my fav dishes and im so happy that i found an easy recipe for tuscan shrimp. The dish was wiped clean. Served it with some fettuccine. Added a tsp of red pepper flakes to give it some heat. Lovely!
    Will be trying more of your recipes.

    Reply

  22. Anne says

    5 stars
    I made this last night, and it was a huge hit! I had already cooked the shrimp, so I added it in, and let it warm up, then added the spinach. Talk about wonderful, and so so easy and quick. This is a keeper!

    Reply

  23. Harmony says

    5 stars
    This is a quick and simple meal to make. Everyone enjoyed it! Put over a little bit of white rice and ta-da you have yourself a scrumptious meal!! Thank you!

    Reply

  24. Nikki says

    Soooooo good and sooooo easy!! I always take my tails off shrimp because I just love to eat them. Only thing I did different was add more sauce and more spinach! It was delicious!! Thank you!!

    Reply

  26. Barbara Ann Busch says

    5 stars
    WOW! I made this recipe last night and it was perfect. It's quick, easy and certainly elegant not to mention...DELISH! I wouldn't change a thing.

    Thank you Natasha.

    Reply

    • Natasha says

      I'd probably add it in at the same time as the cream and then let the sauce reduce for a bit longer or up the amount of flour so the sauce still thickens properly. Maybe add like 1/4 cup?

      Reply

  29. RLK Smith says

    This elegant dish, though high in calories, can be prepared and served for a special occasion. We served it over black cuttle fish ink pasta and the contrast of colors was so appetizing! We finished it off with freshly grated Parmigiano Reggiano . A real treat for an Italian dinner night!

    Reply

    • Natasha says

      I typically use unsalted butter for everything. It's just personal preference since I like to add salt in at the end of recipes and taste & adjust. You can definitely use salted if that's all you've got on hand... it just means you'll not need to add any (or much) at the end. Hope you enjoy the recipe! 🙂

      Reply

  31. Pami318 says

    4 stars
    Easy and impressed hubby and son. Don't skimp on the seasoning though... it needs the kick. Hub doesn't take much interest in food and he told me to put it on our 'regular' rotation. Thanks!

    Reply

  32. roger says

    5 stars
    Love love this recipe !! Wife is up to her ears with COVID issues in the health care biz, so I have taken over the cooking to give her some quiet time. Served it over cauliflower penne with steamed green beans on the side

    Reply

    • Natasha says

      That's so nice of you!! So happy you were able to make this and you guys enjoyed it. Please thank your wife for all she does. 🙂

      Reply

  34. Nidia says

    5 stars
    I made this recipe on Saturday and it was a hit!! I LOVED IT and sooo easy!! I added Tortellini to it!! Very delicious!! ❤️❤️❤️

    Reply

  35. Megan says

    5 stars
    This was a quick and delicious recipe. I was generous with the salt, pepper, and sun dried tomatoes (love them) and also added a few splashes of chicken broth when I found the sauce getting really thick. Thanks for the great recipe!

    Reply

  36. Lisa Bliesmer says

    Made this tonight and LOVED it!!! I eliminated the basil and added red pepper flakes and fresh grated Parmesan in the sauce and on top! So tasty!! ♥️😋♥️

    Reply

  37. mimi says

    Well....I hate to be the lone person to say it was "just ok"...but I will. We followed the instructions to a t, and yet it just didn't have all that much taste. Needs something...but don't know quite what.

    I am not quite the shrimp-lover that my husband is, yet even he found it lacking. It is easy, though, and certainly quick from stovetop to table. That's a plus!

    Reply

    • Natasha says

      It's ok! Not everyone has the same tastes. I'm wondering if you added enough salt? I find that cream sauces can be very bland if you don't season them quite well enough.

      Reply

    • Natasha says

      There is a way. Go to the recipe (the recipe card) and there's a print button right below the stars recipe rating. 🙂

      Reply

  48. Jeannie says

    5 stars
    Hi, I love this recipe and I made this for the 3rd time, always wanting to impress my guest, usually I serve it with angel hair but today Im serving it with rice. Thank you for the recipe, I absolutely love it and its easy enough!

    Reply

  49. Amanda says

    4 stars
    Just made this incredible recipe put my own spin on it my seasoning the shrimp and not using the Italian bc I didn’t have any. I topped it over a bed of rice and it was really good. The gravy or cream was amazing really good on rice!!!!

    Reply