Tuscan Shrimp In Creamy Garlic Butter Sauce Recipe

Creamy Garlic Butter Tuscan Shrimp is an indulgent dish that’s perfect for a special occasion or a romantic dinner for two. This recipe features juicy shrimp simmered in a rich, creamy sauce with garlic, sun-dried tomatoes, spinach, and Parmesan cheese. Serve this Tuscan shrimp over pasta, rice, or steamed vegetables for a complete meal that’s sure to impress.

🗝️ Recipe’s key points

• The combination of garlic, butter, and white wine creates a flavorful base for the creamy Tuscan shrimp sauce.
• Sun-dried tomatoes add a sweet and tangy flavor to the dish, while spinach provides a pop of color and nutrition.
• The half-and-half and Parmesan cheese create a rich, creamy texture that coats the shrimp beautifully.
• This recipe is super versatile and can be served over your favorite as Tuscan shrimp pasta, over rice, or alongside steamed vegetables.

This creamy Tuscan shrimp recipe is a restaurant-quality dish that you can easily make at home. The luxurious sauce, shrimp, and fresh ingredients combine to make a mouthwatering dish you’ll cook again and again.

🛒 Ingredients

This is an overview of the ingredients. You’ll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

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• Salted butter
• Garlic – finely diced.
• Shrimp or prawns – tails on or off
• Yellow onion – diced.
• White wine – optional, can be substituted with chicken broth or seafood stock.
• Jarred sun-dried tomato strips in oil – drain and reserve 1 teaspoon of the oil for cooking
• Half and half – can be substituted with a mixture of light cream and milk, or almond milk for a lighter option. S
• Salt and pepper
• Baby spinach leaves – washed.
• Parmesan cheese – freshly grated for best flavor.
• Cornstarch -optional, for thickening the sauce; mix with water before adding.
• Dried Italian herbs
• Fresh parsley -chopped.

🗒 Instructions

This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.

1. Heat a large skillet over medium-high heat. When hot, add butter.
2. Once the butter is melted and bubbling, add the garlic. Cook until fragrant, about 1 minutes.
3. Cook shrimp for 2 minutes on each side until just cooked through. Transfer to a plate or bowl and set aside.
4. Add diced onions and remaining butter to the skillet.

5. Add white wine and allow it to reduce as you deglaze the pan.
6. Add sundried tomatoes and cook for 1-2 minutes.
7. Reduce the heat to medium-low, then add the half-and-half. Bring to a gentle simmer, stirring occasionally.
8. Season with salt and pepper to taste.

9. Add spinach leaves and stir to wilt.
10. If you would like a thicker sauce, add the milk and cornstarch slurry to the center of the pan and stir until mixture thickens.
11. Add parmesan and stir to combine. Simmer for a minute or so, until the cheese has melted.
12. Add shrimp back to the pan and stir into the sauce.

13. Sprinkle with herbs and stir to combine.
14. Serve over pasta, rice, or steamed vegetables.

🥫 Storage

Making It Ahead: Cook the shrimp and prepare the sauce up to 1 day in advance. Store them separately in the refrigerator. When ready to serve, reheat the sauce gently and add the shrimp, spinach, and Parmesan cheese.

Storing Leftovers: Store any leftover Tuscan shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring occasionally, until warmed through.

📚 Variations

• Vegetarian Option: Omit the shrimp and replace it with sliced mushrooms or roasted red peppers for a hearty vegetarian Tuscan dish to serve over pasta.
• Chicken Tuscan Pasta: Substitute the shrimp with sliced grilled or sautéed chicken breast for a creamy Tuscan chicken.
• Spicy Tuscan Shrimp: Add a pinch of red pepper flakes to the sauce for a spicy kick.

👩🏻‍🍳 Tips

• Be careful not to overcook the shrimp, as they can become tough and rubbery. They should be pink and just cooked through.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a tablespoon of water and add it to the sauce, stirring constantly until the desired consistency is reached.
• Use fresh, high-quality ingredients for the best flavor, especially when it comes to the shrimp, garlic, and Parmesan cheese.

🤔 FAQs

If you’re wild about shrimp dishes, check out our other amazing shrimp recipes like easy BBQ shrimp, spicy shrimp creole, and bang bang dynamite shrimp.

Love the flavors of Tuscany? You’ll adore our creamy Tuscan chicken, Tuscan white bean soup, and panzanella salad!

🍽 What to serve with Creamy Garlic Butter Tuscan Shrimp

I love to serve this dish over pasta or rice, but it’s also delightful served alongside steamed vegetables for a low-carb option.

Be sure to make some soft Italian breadsticks, Garlic bread, or French baguette for soaking up all that delicious sauce!

🔪 All Our Way recommends the following

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You’ll need the following items to make this recipe successfully.

📞 Chiacchierata (chat)

I know you’ll enjoy this Creamy Garlic Butter Tuscan Shrimp recipe! It’s a delicious and impressive dish perfect for a special occasion or a cozy night. Who needs a fancy Italian restaurant when you can whip up this Tuscan shrimp in garlic butter sauce in your own kitchen? The creamy sauce with shrimp is so good that even Nonna would approve. Just don’t tell her you used store-bought spaghetti.

Tutti a tavolo, è pronto!

If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.

What’s new? Check out my All Our Way Store on Amazon. We’ll be adding more items we love and use or wish we had to make
cooking fun and easy.

📖 Recipe

Creamy Garlic Butter Tuscan Shrimp

This creamy Tuscan Shrimp with sun-dried tomatoes and spinach is perfect served over pasta, rice, or alongside steamed vegetables.

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Course: seafood main dish

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

0 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 Servings

Calories: 494kcal

Author: Marisa Franca @ All Our Way

As An Amazon Associate I earn from qualifying purchases.

Ingredients

• 2 tablespoons salted butter
• 6 cloves garlic finely diced
• 1 pound shrimp (or prawns), tails on or off (500 g.) tails on or off
• 1 small yellow onion diced
• ½ cup white wine
• 5 oz jarred sun-dried tomato strips in oil (150g) drained with 1 teaspoon jarred oil reserved for cooking
• 1 ¾ cups half and half See Notes
• Salt and pepper to taste
• 3 cups baby spinach leaves washed
• ⅔ cup Parmesan cheese freshly grated
• 1 teaspoon cornstarch cornflour mixed with 1 tablespoon of water (optional)***
• 2 teaspoons dried Italian herbs
• 1 tablespoon fresh parsley chopped

Instructions

• Heat a large skillet over medium-high heat. Melt the butter and add the garlic, frying until fragrant (about one minute). Add the shrimp and fry for two minutes on each side until just cooked through and pink. Transfer to a bowl; set aside.

• Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using) and allow it to reduce to half, scraping any bits off the bottom of the pan. Add the sun-dried tomatoes and fry for 1-2 minutes to release their flavors.

• Reduce the heat to low-medium, add the half-and-half, and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste.

• Add the spinach leaves and allow them to wilt in the sauce. Add the parmesan cheese and allow the sauce to simmer for a further minute until the cheese melts through. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

• Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.

• Serve over pasta, rice or steamed veg.

Notes

**Don’t have half and half on hand? Make your own. Half and half is made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if you are not worried about calories and fat counts) instead of half and half. Alternatively, use all light cream or heavy cream. You may even substitute the half and half with almond milk.
**If serving with pasta, add pasta cooked al dente along with ¼ cup of reserved pasta water to the shrimp pan once cooked. Gently mix through the sauce until combined. Serve immediately.

Nutrition

Calories: 494kcal | Carbohydrates: 32g | Protein: 38g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 246mg | Sodium: 571mg | Potassium: 1895mg | Fiber: 6g | Sugar: 19g | Vitamin A: 3202IU | Vitamin C: 26mg | Calcium: 481mg | Iron: 5mg

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