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 Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Main Course
Cuisine: American
Keyword: creamy garlic butter Tuscan shrimp, creamy garlic shrimp, creamy Tuscan shrimp
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