This Creamy Tuscan Shrimp is perfect for a quick weeknight dinner or when you’re short on time but want big flavors. Ready in just 15 minutes, this dish combines rich creaminess with the freshness of spinach and basil, balanced by the tang of sun-dried tomatoes.

• Cuisine: Italian-American
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 4

Why You’ll Love This Recipe

• Quick and easy to make – perfect for busy nights.
• Rich, creamy flavors that feel indulgent.
• Uses easily accessible ingredients with substitute options.
• Customizable with different herbs or greens based on what you have.

Ingredients

• 1 pound shrimp (thawed & peeled): The star of the dish, providing protein and a sweet, briny flavor.
• 2 tablespoons butter: Adds richness and helps create a roux for the sauce.
• 1 teaspoon flour: Thickening agent for the creamy sauce.
• 4-5 cloves garlic (minced): Aromatic base, bringing a deep, savory profile.
• 1 cup heavy/whipping cream: The foundation for the sauce’s silkiness and indulgence.
• 1/2 teaspoon lemon juice: Provides acidity to balance the cream’s richness.
• 1/4 teaspoon Italian seasoning: Adds a blend of herbs like oregano and thyme; use herbs de Provence if unavailable.
• 1/4 cup sun-dried tomatoes (chopped or julienned): Contributes a sweet, tangy depth.
• 1-2 cups (packed) fresh baby spinach: Lends color and mild flavor; kale can be a substitute.
• Handful fresh basil (cut into thin strips): Freshness and a hint of anise; mint can provide a similar aroma.
• Salt & pepper (to taste): Essential for seasoning and enhancing all flavors.

How to Make It

Step 1: Start the Sauce

Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth to form a roux. This step is key for developing the sauce’s body without lumps.

Step 2: Infuse with Garlic

Add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to brown it as it can turn bitter.

Step 3: Build the Cream Base

Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Allow it to simmer gently for 2 minutes. If it bubbles too vigorously, lower the heat; this ensures the cream doesn’t separate.

Step 4: Cook the Shrimp

Add the shrimp and cook for around 5 minutes. Watch closely for them to turn pink and opaque, indicating they’re just cooked through. Overcooking can make them rubbery.

Step 5: Finish with Greens

Add the spinach and basil, cooking for an additional 2 minutes until the spinach wilts. Adjust the seasoning with salt & pepper to taste. Serve immediately for the best texture, and consider a squeeze of extra lemon juice or a sprinkle of fresh parmesan.

Recipe FAQs

Can I use frozen shrimp?

Yes, just ensure they are thawed properly before cooking. This can be done by placing them in the refrigerator overnight or running them under cold water until thawed.

What can I substitute for heavy cream?

Half-and-half or a mixture of milk and a bit more flour can be used, but the sauce will be less creamy. An unsweetened coconut milk could work for a different flavor profile.

How can I thicken the sauce more?

If you prefer a thicker sauce, let it simmer a bit longer before adding the spinach and basil, or mix a teaspoon of cornstarch with cold water and stir it in.