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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.

What 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
  • Italian seasoning – it’s a versatile blend of dried herbs in a single jar 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

  • Want to try this recipe with chicken? You will love my Creamy Tuscan Chicken recipe.
  • 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.
  • 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.
a plate with creamy tuscan shrimp over mashed potatoes

Talk to me in the comments below if you made this easy Tuscan shrimp! You can also tag me #saltandlavender on Instagram.

a cast iron skillet with creamy tuscan shrimp
4.91 from 182 votes

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!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4


  • 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


  • 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.


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


Calories: 396kcal, Carbohydrates: 8g, Protein: 26g, Fat: 30g, Saturated Fat: 18g, Cholesterol: 382mg, Sodium: 977mg, Potassium: 425mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1813IU, Vitamin C: 11mg, Calcium: 232mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

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!

Hi! I’m Natasha.

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4.91 from 182 votes (11 ratings without comment)

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  1. Boyd Stephen says:

    Made this dish tonight. Fantastic! My wife said “that was a restaurant quality dinner. “ I have to say also, it did come out great. Very, very tasty.

    1. Natasha says:

      Wonderful!!! 😀 Thank you, Boyd!

  2. Diahann Gross says:

    5 stars
    I make this at least once a month. It’s absolutely delicious, so decadent. Makes me feel fancy. 🤣🤣

    1. Natasha says:

      That’s so nice to hear!! 😀 Thank you!!

      1. Elda says:

        It looks very good. Can’t wait to try it

        1. Natasha says:

          Hope you love it, Elda!

  3. Hiddia Frazier says:

    5 stars
    Just started eating seafood again after 7 yrs. Still no meat but it’s been hard not to be repetitive with what i eat as a newly pescatarian after being vegan/vegetarian. I looked on Pinterest and found this and made it my mission to recreate this and OMG it was AMAZING!! Will def add this to my shrimp recipes to make on budget!

    1. Natasha says:

      I’m thrilled you decided to give it a try!! 😀

  4. Karen A says:

    5 stars
    So tasty and so easy!

    1. Natasha says:

      Thank you, Karen!!

  5. Naida Mudge says:

    5 stars
    A new shrimp favorite, love the sundred tomatoes.sauce was amazing.

    1. Natasha says:

      Yay!! Thank you!!

  6. Lilli Duran says:

    5 stars
    Made it exactly as written and it turned out fantastic! This one’s a keeper!

    1. Natasha says:

      Yay!! Thank you!!

  7. Ali Lowery says:

    Can you substitute half and half for the heavy whipping cream?

    1. Natasha says:

      Hi! You may be able to get away with doing that, but I don’t personally recommend it. I explain in the blog post. Let me know if you try, though!

  8. Stacy Christopher says:

    Made this tonight and it was really good. Will definitely make again ❤️

    1. Natasha says:

      That’s great to hear, Stacy!

  9. Ceda Pearsall says:

    Could I use dairy free heavy cream and dairy free butter since I can’t have dairy?

    1. Natasha says:

      Hi Ceda! I think it’s worth a try. I personally haven’t tested those items, but I know other readers have successfully made the swap in various recipes of mine. Hope it works out, and please let me know how it goes. 😀

  10. Trena Harvey says:

    5 stars
    OMG you are amazing !! Thank you ! we loved this i was reading something about vodka sauce we might need to try that too ,

    1. Natasha says:

      Thank you, Trena!! 😀 You’re very welcome. Let me know if you try the penne alla vodka recipe too!