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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

  • 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.
  • 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.
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.

a cast iron skillet with creamy tuscan shrimp
4.91 from 181 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

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.

Nutrition

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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480 Comments

  1. S. Lee P. says:

    5 stars
    I made this last night and it was very good! Instead of using cream, I used 1/2 cup coconut milk and 1/2 cup plain Greek yogurt, and low sodium canned diced tomatoes. I also added more spinach and garlic. Thanks for the recipe! I’ll definitely make this again.

    1. Natasha says:

      You’re very welcome!

  2. Isabel Tavizon says:

    What can I use instead of the sun dried tomatoes?

    1. Natasha says:

      Maybe fresh chopped tomatoes or halved little ones? Like grape/cherry etc.

      1. Carla says:

        I’ve used Dole diced tomatoes in a can and it works just fine. I’m not a fan of sundries tomatoes. This is my hubby fave dish.

        1. Natasha says:

          Glad you found a good replacement and like this recipe! 🙂

          1. Kristin H says:

            I really do love it! Also a hubby fave in our house. Tonight we are trying the recipe w/chicken and homemade mashed potatoes. Can’t wait for it to be done! 😃

          2. Natasha says:

            Glad to hear it! Let me know how the other recipe goes too. 🙂

    2. Kristin Halbert says:

      I used tomato paste (about 2 T) and it was delicious 👍

  3. Berenice says:

    Delicious and super easy!!!

    1. Natasha says:

      So glad you liked it!

  4. Infinity says:

    Thank you for sharing this recipe. I wanted to make garlic butter shrimp and was hesitant about what recipe to try. Never made this before. I just made it right today and it was sooo good. I substituted fresh basil for dry basil because I didn’t have any in the fridge, didnt have Italian seasoning, dried tomatoes or the heavy cream. Instead I used paprika, onion powder, thyme and garlic powder to the mixture along with the, fresh lemon juice the salt/pepper and the olive oil.

    1. Infinity says:

      5 stars
      Forgot to mention the 5 crushed fresh garlic i added to it!

    2. Natasha says:

      So glad you liked it!! Your additions sound yummy!

  5. mruby says:

    5 stars
    I made this for gluten free relatives this past weekend and everyone loved it! It was so easy and fast. I used zucchini noodles and just threw them in the pan with everything else. I don’t like seafood but I ate everything but the shrimp and it was delicious and the seafood didn’t take over the sauce.

    Could I substitute chicken or beef in this recipe or would I need to alter it? Thanks alot!

    1. Natasha says:

      That’s great! I’m so happy it worked out. Actually, I have a recipe for Tuscan chicken: https://www.saltandlavender.com/creamy-tuscan-chicken/ As far as beef goes, I’d have to do some testing, but depending on what cut you use, cook time can be really quick so you probably wouldn’t have to alter it too much.

  6. Olga Lok says:

    Im making this for dinner right now, ill letypu know how i like it(:

    1. Natasha says:

      Hope you like it!! 🙂

  7. Corrine says:

    Do you know the macros on this?

    1. Natasha says:

      Hi Corrine! Sorry – I don’t provide those. I’m not a trained nutritionist, so I don’t feel comfortable providing that info as it could end up pretty inaccurate.

      1. Yvonne says:

        I did this for Christmas and it was such a hit that my family has asked for it again for my non traditional Easter seafood supper.

        1. Natasha says:

          Yay!! That’s awesome!!

          1. Scott says:

            5 stars
            I made this for New Year’s Eve dinner for my Wife and I. It was excellent using grape tomatoes halved, and served over Orzo.

            Happy 2020!

          2. Natasha says:

            Wonderful! So glad you liked it! Happy new year!

  8. Toni says:

    5 stars
    Girllll!!! This was so delicious and really easy to make!! *Had to repost to give you a recipe rating*

    1. Natasha says:

      Thank you so much! So happy you liked it! 🙂

  9. Erin White says:

    5 stars
    This was the bomb!!! Super easy also!!! I doubled the sauce and added more garlic. Also added a bit more sun dried tomatoes the kind that are moist. Tripled the spinach since they wilt down and served over angel hair pasta. Not big on creamy noodle recipes, but I would eat this delicious rich and shrimp-ness again and again! Hardly any time involved which I loved since I worked all day and needed something quick and yummy! Thanks so much for sharing, it was a huge success!!!!! Loved it as you can tell.

    1. Natasha says:

      Yay! I’m so happy that you liked it!! 🙂

  10. Dee Brown says:

    4 stars
    Sauce was a bit thin. Taste was nice . Next time will try to thicken sause a bit.

    1. Natasha says:

      Glad you liked the recipe! You could definitely cook the sauce a bit longer prior to adding the shrimp in.