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–+ servings

Creamy Garlic Tuscan Shrimp

This restaurant-quality creamy garlic Tuscan shrimp is smothered in a decadent garlic white wine sauce with spinach and sun-dried tomatoes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb. jumbo shrimp, peeled and deveined with tails on or off
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped/julienned
  • 4 medium garlic cloves, minced
  • 1/2 cup dry white wine (optional)
  • 1 1/4 cups heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 3 cups fresh baby spinach, tightly packed (about 3 oz.)
  • Fresh parsley/basil to garnish, chopped

Method
 

  1. In a large skillet over medium-high heat, melt the butter and sear the shrimp on each side for about 2 minutes per side until the shrimp turns pink. Remove and set aside.
  2. Add in the olive oil and saute the sun-dried tomatoes for about 1 minute.
  3. Toss in the garlic and sauté until fragrant, about 30 seconds.
  4. [Optional] Pour in the white wine and simmer until reduced by half, scraping off any bits from the pan.
  5. Reduce heat to medium and pour in the heavy cream. Bring to a gentle boil and add the Parmesan cheese, stirring until the cheese melts into the sauce.
  6. Season with Italian seasoning, paprika and salt and pepper to taste.
  7. Add the spinach and stir until the spinach wilts into the sauce.
  8. Toss the shrimp back into the pan and stir to mix.
  9. Sprinkle with fresh parsley or basil and dish and serve hot over pasta or rice.
  10. Enjoy!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For perfectly cooked shrimp, look for them to turn a bright pink and opaque; avoid overcooking, which can make them rubbery. Aim for about 2 minutes per side over medium-high heat.
  • To prevent the creamy sauce from breaking, keep the heat low after adding the heavy cream and stir continuously to ensure it blends smoothly with the other ingredients.
  • If you don’t have heavy cream, you can substitute with half-and-half, but remember to lower the heat to prevent curdling.
  • For a lighter twist, try using fresh asparagus instead of spinach; simply blanch the asparagus briefly before adding it to the sauce for a vibrant crunch.
  • This dish can be stored in the fridge for up to 3 days; reheat gently on the stove over low heat, adding a splash of water or broth to revive the creamy sauce consistency.

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