Description

This Creamy Tuscan Shrimp tastes like a restaurant-quality Italian dish but cooks in just 15 minutes. Tender shrimp are coated in a rich Parmesan cream sauce with sun-dried tomatoes, garlic, and wilted spinach—simple ingredients, huge flavor.

Ingredients

Scale

Shrimp:

1 lb (450 g) large shrimp, peeled & deveined
Salt and black pepper, to taste
1 tbsp olive oil

Sauce:

2 tbsp butter
4 garlic cloves, minced
½ cup sun-dried tomatoes in oil, chopped
1 cup heavy cream
⅓ cup grated Parmesan (fresh grated is best)
1½ cups baby spinach
Optional: pinch of red pepper flakes

Instructions

1. Season the Shrimp

Pat shrimp dry. Season with salt and pepper.

2. Sear the Shrimp

Heat olive oil in a skillet over medium-high.
Cook shrimp 1–2 minutes per side until pink and opaque.
Remove to a plate.

3. Build the Flavor Base

Lower heat to medium.
Add butter, then stir in garlic and sun-dried tomatoes.
Cook 1–2 minutes until fragrant.

4. Make the Cream Sauce

Pour in heavy cream.
Simmer 2–3 minutes to thicken slightly.
Stir in Parmesan until smooth.

5. Wilt the Spinach & Finish

Add spinach and let it wilt.
Return shrimp and any juices to the skillet.
Stir gently and heat 1 more minute.

Serve immediately.

Notes

Dry shrimp well for a good sear.
Don’t overcook shrimp — they should curl into a loose “C,” not a tight “O.”
If the sauce is too thick, add a splash of cream or broth.
If the sauce is too thin, simmer 2 more minutes to reduce.