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.
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
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.
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.
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!
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.
Questions, or want to leave a review? Talk to me in the comments below! 🙂 You can also tag me #saltandlavender on Instagram.
Creamy Tuscan Shrimp
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
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!
Laura says
Used this recipe as a guide, but let's be honest, I cannot not tamper with a good recipe. I swapped young arugula for the spinach and added some champagne mushrooms and baby asparagus. Divine! Thanks for the inspiration. Will be adding this into the rotation. Next time trying it over some pasta.
Natasha says
You're welcome!!
Kathy Multerer says
This was company delicious, restaurant worthy, and so quick and easy!
Natasha says
Thank you so much!
Debbie says
This might be the best recipe I've ever made. Restaurant quality made very easily at home. In order to make it to my desired consistency to serve over fettuccini, I added about 1 cup of hot pasta water to the prepared sauce. This is definitely a "keeper" recipe.
Natasha says
I'm thrilled to hear that, Debbie!! Thanks for your review!
Sally Elliott says
Delicious and easy!
Miranda @ Salt & Lavender says
Love to hear that, Sally! 🙂
Janice says
Did you brine the shrimp, that may help.
Tricia C. says
This is an absolute family favorite. Make it exactly as written and serve it over fettuccine! Perfection!!
Natasha says
I'm so glad it's a favorite, Tricia! 🙂 Thanks for your review!
Eithne Pyne says
Could I substitute prawns in this recipe?
Natasha says
Of course!
Temicka says
I have made a variation of the recipe using salmon instead of shrimp and it was just as tasty. I add mushrooms and sprinkled bacon on top and oh my!
Thank you for sharing this recipe. I will make it over and over🙂.
Natasha says
You're very welcome, and sounds good to me! 🙂 I actually have a salmon version on the blog that's probably pretty similar to what you made! 😀
VICTORIA HONEA says
I never take the time to write reviews. This recipe EARNED it. Bangin meal!! Very pleased. It's easy to tweak and absolutely delightful!
Natasha says
Great!! 🙂 So glad you liked it. Reviews are definitely appreciated!
Erin says
This was phenomenal. It was so quick to make too. I sent this to all my friends. One of them ate it all straight out of the pan. I’m really blown away
Natasha says
Fantastic!! That's awesome haha. Appreciate you sharing the recipe, Erin!! 😀
Elsa says
Delicious. I'd be happy to be served this in a restaurant. It thickened up quite a lot before I put the shrimps in, so I thinned with a little white wine. The lemon juice squeezed over before eating really lifts it Thank you!
Miranda @ Salt & Lavender says
You're welcome, Elsa!! Thanks for the compliment!
Shannan says
Oh my Damn this is so good!!!
Natasha says
Thank you! 😀 Glad you enjoyed it!
Dawn Simmons says
Delicious! Will be making this a favorite.
Natasha says
Fantastic!! 🙂
Nancy says
Excellent recipe. I use all fresh ingredients (spinach, shrimp, garlic and lemons) and added some sliced mushrooms too. Cooked the shrimp separately in olive oil and Italian spices. Added them to the top of the plate. Liked that flavor and presentation. Definitely a dish to make again. Thank you!
Natasha says
Glad you enjoyed it, Nancy!
James says
Definitely a fan of this recipe. Ive tried others, Natasha yours wins. Thank you for sharing. This is now one of my semi regular meals.
Natasha says
Haha thank you! 😀
Kelley says
This is a keeper. Twice a month at least. We cut the calories by substituting 2% milk and whipped cream cheese for the heavy cream.
Natasha says
So glad you enjoy it, Kelley! Thanks for the tips - they will help other readers who are unsure about making subs.
Paula says
Used frozen spinach, used a couple tablespoons of tomato paste instead of sun dried tomatoes. It was so thick (probably added too much flour) so I added about a half cup or more of chicken stock. Loved it!
Topped with freshly grated parm.
Miranda @ Salt & Lavender says
So happy you enjoyed it, Paula! Can't go wrong with fresh parm! 🙂
Janet says
This was easy and so fast to make. Followed the recipe exactly and it was perfect.
Natasha says
Wonderful! 🙂 Thanks, Janet!
Fayza says
This is so easy and so delicious. It’s become a favorite in my household. I added crushed red pepper for a little spice and if you like spice I’d definitely recommend the addition. I will say I’ve tried this with fresh basil and in a pinch with dried basil- you CAN taste the difference was still delicious but fresh basil was so much better!
Natasha says
Thank you!! 🙂
Sarah says
Loved the recipe! Only thing I added was some red pepper flakes, 1/4 tsp. Ended up not being enough as I couldn't taste it at all. I will certainly be making again. Thank you!
Miranda @ Salt & Lavender says
So glad it was a hit, Sarah!! You're welcome!
Laura says
It turned out fantastic, I added more lemon and some white wine vinegar for more acidic addition due to the richness and also thinned it with milk.
Natasha says
So glad you liked it!
Joan says
Used pesto instead of fresh basil. Lots of garlic. Chicken instead of shrimp. Was delicious! Thanks for the recipe, was a hit over bow tie pasta!
Natasha says
I'm so happy you enjoyed it! 🙂
Myra says
First time making Tuscan anything, so I don't know what it's supposed to taste like....but if I taste anything like what I made...it's delicious! Easy to follow recipe and delicious results. 10/10 will make again and double the recipe.
Natasha says
Yay!! So glad it was a hit!
Hilary says
I love this recipe so much! So happy I found it a while back. I come back to it at least once a month if not more. My family and I love it as is, but there are so many alternative versions you can make with it depending on your preferences. I have swapped chicken for the shrimp, swapped out the sun dried tomatoes for regular, added multiple different types of veggies (sometimes broccoli, sometimes asparagus, sometimes diced red and orange peppers). Thank you for this wonderful recipe!!
Natasha says
I'm so pleased you enjoy it so much! 😀 Love those tweaks too. Thank you for your review!
JOAnna says
It is wise to remember, many people become like little children, at a point in time, where their universe becomes the #1 priority. At this time, they do not have the capacity to find joy in others & their lives, their needs & desires put them on a one way tract. This happens at different chronological ages depending on each individual & where they are along the journey of life. Perhaps Julie is at that point her journey & unable to have a more personal relationship by enjoying your little tid bit during your presentations. They bring a smile to the heart. I love your recipes & have made a few. The cinnamon rolls are the best! Thanks
Natasha says
Wise words!! Thank you!
Julie B says
Double the recipe and add half brick of cream cheese. Yummy!
Eric says
I'm usually so exhausted after work that I don't feel like cooking so I've been putting off making this all week. It is soooo good though! Wouldn't change anything from the recipe. Ate it over egg noodles. Definitely need to add this to my rotation!
Natasha says
I'm so happy you liked it!! 😀
Terri Headley says
Very good! I stir fried some asparagus to add in. Also added about a 1/4 cup of white wine while the creamy base was cooking. Added about 1 tsp of red pepper flakes. And cooked some spaghetti noodles and added to the mix. Next time I'll add more asparagus, more spinach & more sun dried tomatoes. Really good flavors!!
Natasha says
Sounds good to me!
Judith says
I made this for my Friday dinner during lent. It was delicious. I added mushrooms and served over bow tie pasta. Loved it!!
Natasha says
I'm so glad it was a hit! 😀
Candy says
We loved this recipe! I added more cream, as it thickened up a lot. And I also threw in twice as much spinach. But, oh, so delicious! Thank you, cause this is a keeper!
Natasha says
So glad you enjoyed it!! 🙂
Judith says
Cannot wait to try this recipe! If I double the amount of shrimp should I also double the other ingredients?
Judy
Natasha says
Hi! I suppose it depends how much sauce you want. I haven't made it for a while, but I recall there being quite a lot of sauce. If you're planning on serving it to guests and/or a lot of sauce is important to you, I'd just double it all. Hope you enjoy the recipe. 🙂
Chequita says
Delicious and easy
Natasha says
🙂
DENISE WILLMARTH says
Love this recipe! I subbed a can of diced tomatoes, drained for the sun dried tomatoes. We served it over angel hair pasta with garlic bread. Delicious!
Natasha says
Wonderful!! Thanks for your review, Denise!
Bonnie Brunner says
I want to cook this for my mom but she cannot have milk (because of the casein). Can I use almond milk or coconut milk instead of the heavy cream?
Natasha says
Hi! You could try coconut milk (I think others have), but it'll change the flavor a bit. Almond milk is much thinner and very watery... so if you go that route, I'd probably make a roux or add a cornstarch slurry to thicken the sauce.
Candice says
You can use oat milk cooking cream, it’s thick and won’t change the flavour.
Rachel Solomon says
I use whole milk Lactaid. It is a lactose free milk. My daughter is lactose intolerant.
Jara says
Hi! I’ve made this a few times, always dairy free, and LOVE it! I sub cashew cream instead (soak 1 cup of raw cashews for a few hours, blend with 1/2 cup - 1 cup of water). Just add the cashew cream at the end (you don’t want to cook it too much, it will only thicken everything). Enjoy!
Claire says
This fabulous recipe yielded a silky, creamy sauce and perfectly cooked shrimp. And it’s quite fast once all the ingredients are assembled. I’ll be making this again and again!
Natasha says
Fantastic! So happy you enjoyed it!
Trish says
Love this recipe. Can you tell me where the 3 gram sugar count came from. I want to see if I can adjust to reduce or remove sugar
Thanks
Trish
Natasha says
Hi Trish! For the nutrition, I just plug it into calculator that's built into my recipe card software, and it pulls from a generic database. It looks like most of it is in the sun-dried tomatoes, but there's fractions of percentages of sugar in other ingredients too.
Gina K says
This recipe is so delicious! It was easy and didn't take long to prepare at all which is right up my alley. I've made it with shrimp and then I made it with chicken. Both came out great. Definitely a go-to recipe for me. Thank you!
Natasha says
Excellent!! So glad you gave this one a try, Gina! 😀
MsGalFriend says
easy - simple - tasty and delicious!!
Natasha says
Thank you!! Happy you enjoyed it! 🙂
Margaret M says
Julie,
You are not a kind person. Maybe you should take lessons in kindness instead of cooking, you need that more! The author went out of her way to post this for us to make, there is no reason to be nasty! I feel sorry for you if that how you react to someone helping you. I loved the recipe and all her advice and I thank her for it! Maybe if we cared about each other, whether a stranger or not, this world would be such a better place!
Natasha says
Totally agree, Margaret. Thanks for your support! 🙂
Susan says
Made this for my family tonight . Did not change a thing .. it was a big hit 🙂
Natasha says
Wonderful!!
Nick says
I used 473 ml carton of heavy cream instead of 1 cup and it was so creamy and delicious yum yum. Also I salted the water for my pasta so I didn't have to add any afterwards. Topped with pepper and parmesan cheese as suggested. It was absolutely delicious. I will definitely make it again.
Natasha says
Excellent!! 🙂
Beth says
This recipe is my new favorite when I want to impress without spending hours in the kitchen! I’ve made it several times and turns out flawless each time. This last go around I added 1/2 lb. of seared fresh scallops and served over pasta -stunning presentation & even better to savor.
Natasha says
Love the scallops addition - that's a great idea. So happy you like this recipe, Beth!!
Ash says
Looked beautiful but couldn’t bare to eat it, tasted like Chlorine. You should recommend a good brand of shrimp for the recipe. I bought wild caught, frozen, USA shrimp, de-thawed according to instructions on the bag and rinsed like 6 times. The whole thing tasted like chlorine.
Natasha says
So you blame the recipe's author because you bought bad shrimp? That's a new one for me. 😀 I suggest complaining to the manufacturer of the shrimp because that's not how they should taste. Please get a refund. By the way, I live in Canada, so I can't recommend a brand of raw shrimp that will work for everyone in the world who decides to make this recipe. It's not like buying a bottle of Hidden Valley Ranch dressing.
Waed says
So good I love it even my kids loves it first time I made it I had family over they absolutely loved it and asked for the recipe 😍
Natasha says
That's great to hear!! 😀
Elizabeth says
Whole family loved this!
Natasha says
I'm thrilled to hear that!
Julie Riggs says
Recipe gets five stars, but you REALLY need to add a “Jump to Recipe” feature!! You’re probably a nice person, but I’m a busy 70 yr old and just want to explore recipes. I don’t wish you ill, but I really don’t care about your life.
Natasha says
Hi Julie. I just went back and re-read the post, and there's absolutely nothing about my life in there. The post is full of tips to help readers make the recipe successfully, related recipes, and what to serve with it. It takes about 2 seconds to scroll through if you really don't want to read.
Margaret M says
Your a nasty person! You are what’s wrong in this world. The author went out of her way to post this for us to make and you were nothing but a C U next Tuesday! I don’t recall anyone asking for your opinion and that’s probably why. Maybe you should take a lesson in kindness and keeping your nasty thoughts to yourself instead of cooking! Sounds like you need that more! By the way, I loved the recipe and her advice! Keep it all coming!
Kathy says
Julie,
Being 70 and busy does not give you a license to be mean. This lovely young lady gave us a 5-Star recipe and you behave like a 3rd grade bully? Shame on you!
Paula Green says
Oh my gosh, turned a disaster into a wonderful dish! My sauce was tasting a little bland so I wanted to add a little Worcestershire sauce. I mistakenly unscrewed the cap instead of flipping it and poured about 1/4 cup into my sauce! Disaster! I added about 1/2-2/3 cup of leftover sour cream to balance out the flavor, essentially making stroganoff Tuscan shrimp. Wonderful!
Natasha says
Oh noooo!! I'm so glad you were able to salvage it.
paulina says
I made this last night and it was delicious :). The only thing I would like to try is to subtistute dried tomatoes with cherry tomatoes . The dried tomatoes are too chewy for me :(. But it defenitely gave the creamy sauce flavor..plus the spinash and fresh basil. Mmmm.
Natasha says
I'm glad you enjoyed it, and yes, you could definitely sub the sun-dried tomatoes for fresh!
Jaye Nelia says
I plan to make this with a mix of cherry and sundried tomatoes tonight, since the tomatoes are in the garden now. I wouldn’t like to eliminate the sundrieds because they add great depth of flavor, but I agree they’re very chewy. Try pouring a small amount of boiling water over them and letting them sit for a few minutes. They’ll soften up for your palate, and they’ll even be easier to chop.
Natasha says
Great tip!
Carol Jean says
I made a few changes, and we loved it! Omitted flour. Sautéed garlic in 2 T butter. Added 4 Oz. Cream cheese in cubes and 3/4 c whipping cream. Whisked to blend. Italian seasoning, lemon juice, pepper. Chopped sun-dried tomatoes (this really makes the dish). Simmered several minutes and dropped in shrimp to cook. Added maybe 1/2 c shredded Parmesan to melt and served over zucchini zoodles. Delicious!
Alex says
Delicious! Next time I may double the recipe because my hunny loved it so much! We wished we had more
Natasha says
I'm so glad it was a hit! 🙂
Louise says
Very easy to prepare and delicious!
Natasha says
Thank you!
Crystal Hausey says
This is a fabulous recipe. I made this paleo/whole 30 compliant by using unsweetened coconut cream in place of dairy cream and tapioca starch in place of the flour. I used earth balance vegan butter and extra sun dried tomatoes. It’s delicious!
Natasha says
Thank you! I'm glad you were able to tweak it!