This post may contain affiliate links. Please read our disclosure policy.
Creamy Tuscan Shrimp with Garlic is a flavor-packed, easy weeknight dinner that will wow your entire family. This dish combines juicy shrimp in a sun-dried tomato cream sauce, fresh basil, and vibrant spinach. It’s one of those dinner ideas recipes that’s both company-worthy and simple enough for quick dinner ideas!
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Shrimp (31-40 count), thawed & peeled | 1 pound |
| Butter | 2 tbsp |
| Flour | 1 tsp |
| Garlic, minced | 4-5 cloves |
| Heavy/whipping cream | 1 cup |
| Lemon juice | 1/2 tsp |
| Italian seasoning | 1/4 tsp |
| Sun-dried tomatoes, chopped/julienned | 1/4 cup |
| Fresh baby spinach (packed) | 1-2 cups |
| Fresh basil, thin strips | Handful |
| Salt & Pepper | To taste |
Kitchen Equipment
- Large skillet: frying pans
- Spatula: kitchen utensils
- Measuring cups & spoons: measuring set
- Knife: chef’s knives
- Cutting board: cutting board
- Mixing bowls: mixing bowls
You can also make this recipe even easier with an oven or food processor for prepping veggies.
Step-by-Step Instructions
Step 1: Prep the Shrimp
If your shrimp are frozen, place them in a colander and run under cool water until thawed. Pat dry and set aside.
Step 2: Make the Roux
In a large skillet, melt the butter over medium-high heat. Add the flour and stir continuously for about a minute, creating a smooth paste.
Step 3: Add Flavor Base
Add the minced garlic, sautéing for about 30 seconds until fragrant.
Step 4: Build the Sauce
Stir in heavy cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Allow the mixture to simmer for 2 minutes. If it bubbles vigorously, reduce the heat.
Step 5: Cook the Shrimp
Add the shrimp to the pan and cook for around 5 minutes, stirring occasionally. You want the shrimp to be opaque and just cooked through, while the sauce slightly thickens.
Step 6: Add Greens and Finish
Add the baby spinach and fresh basil. Cook an additional 2 minutes until the spinach wilts. Season well with salt and pepper to taste.
Optional: Squeeze extra lemon juice over the top before serving and/or grate parmesan cheese for added flavor.
Step 7: Serve
Serve immediately with your favorite side like crusty bread, pasta, or rice.
Helpful Tips
- For best flavor, use quality sun-dried tomatoes packed in oil, drained before chopping.
- Don’t overcook the shrimp look for a pink color and firm texture.
- This meal works well in an air fryer for a roasted veggie side, or with pasta sheets made using a thermomix.
- Keep leftovers in an airtight container, reheating gently to preserve the delicate sauce.
FAQ: Creamy Tuscan Shrimp with Garlic
Can I use frozen shrimp without thawing?
It’s best to thaw shrimp first, as adding frozen can water down the sauce and impact cooking time.
Is this recipe gluten-free?
Swap the flour for a gluten-free alternative and confirm your sun-dried tomatoes are gluten-free.
Can I add cheese?
Yes, freshly grated parmesan melds beautifully with the sauce add at the end for extra richness.
What sides pair well?
Try garlic bread, pasta, riced cauliflower, or a simple salad.
What equipment do I need?
A large skillet, spatula, measuring cups and spoons, chef’s knives, and mixing bowls are musts.
If you found this recipe helpful, feel free to check out the kitchen equipment below. Click on any image to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!
PrintCreamy Tuscan Shrimp with Garlic : Easy Family Dinner in 20 Minutes
Creamy Tuscan Shrimp with Garlic is a quick 20-minute dinner made with juicy shrimp, sun-dried tomatoes, spinach, fresh basil, and a rich garlic cream sauce. Perfect for easy weeknight dinners and family-friendly meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet, Stovetop
- Cuisine: Italian
Ingredients
1 pound shrimp (31–40 count size), thawed & peeled, tails optional
2 tablespoons butter
1 teaspoon flour
4–5 cloves garlic, minced
1 cup heavy/whipping cream
1/2 teaspoon lemon juice
1/4 teaspoon Italian seasoning
1/4 cup sun-dried tomatoes, chopped or julienned
1–2 cups (packed) fresh baby spinach
Handful fresh basil, cut into thin strips
Salt & pepper, to taste
Instructions
1. Prep your shrimp. If frozen, add them to a colander and run under cool water until thawed, then pat dry.
2. Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about 1 minute, stirring until smooth.
3. Add the minced garlic and cook for about 30 seconds, just until fragrant, stirring constantly so it does not burn.
4. Stir in the heavy cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Bring to a gentle simmer and cook for 2 minutes, reducing the heat if it bubbles too vigorously.
5. Add the shrimp in an even layer. Cook for about 4–5 minutes, stirring occasionally, until the shrimp are pink, opaque, and just cooked through and the sauce has slightly thickened. Do not overcook.
6. Add the fresh spinach and basil. Stir and cook for another 1–2 minutes, until the spinach is wilted and everything is well combined.
7. Taste and season with salt and pepper as needed. Serve immediately with pasta, rice, or crusty bread, and add extra lemon juice or grated parmesan on top if desired.
Notes
Serve over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce.
Pat the shrimp dry before cooking for better texture.
Use low-sodium ingredients if you are watching your salt intake.
Add red pepper flakes for a spicy kick if your family enjoys heat.