Easy Creamy Tuscan Shrimp for Weeknight Dinners
Shrimp cook so quickly that the sauce takes longer than the seafood here, and even that is only a few minutes.
The shrimp go in first, into olive oil and butter, just until pink and opaque on both sides, then come out to wait. Taking them out early keeps them tender, since they warm through again in the sauce at the end. Garlic gets a minute in the same skillet, then the sun-dried tomatoes, and then heavy cream and chicken broth come to a simmer before the Parmesan is stirred in until smooth.
Fresh spinach goes in last and only needs to wilt slightly. The shrimp return with any juices from the plate and get a gentle stir to coat, with fresh basil over the top. The sun-dried tomatoes are what I look forward to most, chewy and sweet against the cream.
It is lovely spooned over noodles, and my pasta recipes have plenty of shapes and sauces to pair with it.
PrintEasy Creamy Tuscan Shrimp
Seared shrimp in a creamy garlic sauce with sun-dried tomatoes, Parmesan and wilted spinach, all made in one skillet and finished with fresh basil.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh spinach leaves
- Chopped fresh basil for garnish
Instructions
- Heat olive oil and butter in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
- In the same skillet, add garlic and sauté for about 1 minute until fragrant.
- Add sun-dried tomatoes and cook for another 2 minutes.
- Pour in the heavy cream and chicken broth, bringing to a simmer. Stir in the Parmesan cheese until melted and smooth.
- Season the sauce with Italian seasoning, salt, and pepper. Add fresh spinach, allowing it to wilt slightly.
- Return the shrimp to the skillet, gently stirring to coat everything in the creamy sauce.
- Garnish with fresh basil and serve immediately.
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