Creamy Tuscan Shrimp (2024)

Why you’ll love it

This creamy Tuscan shrimp recipe is one of those dinners that makes it seem like you tried very hard, but the minimal time and effort involved makes it perfect for weeknights! It’s super easy, quick, and really, really tasty and impressive.

The classic flavors of sun-dried tomatoes, spinach, and basil are the ideal bright contrast to the cream, and it all just goes so well together. And there’s plenty of garlic. Nobody can say no to this restaurant-quality shrimp recipe whenever we serve it for easy entertaining.

What you’ll need

• Shrimp – I used frozen ones that are deveined and already peeled for convenience
• Butter and flour – to make a quick roux that’ll thicken up the sauce
• Garlic – we’re pretty generous here, but add even more if you like! This garlic press makes mincing effortless without having to peel the cloves.
• Heavy cream – to make the sauce luxurious. I wouldn’t sub it out for anything else.
• Lemon juice – for a little bit of acidity and brightness
• Italian seasoning – it’s a versatile blend of dried herbs in a single jar to jazz up so many dishes
• Sun-dried tomatoes – one of our star components that plays so well with the basil
• Spinach and basil – for a burst of freshness, texture, and flavor

Pro tip

I don’t recommend subbing the cream for something like half-and-half of milk since the sauce may curdle and it’ll end up thinner and less rich. You’d have to add more flour for the sauce to thicken properly as well.

How to make Tuscan shrimp

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Melt the butter in a large skillet over medium-high heat. Add in the flour to make a roux, followed by the garlic. Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes and simmer.

Add in the shrimp, and cook until they’re pink and cooked through and the sauce has thickened up a bit. Stir in the spinach and basil and simmer until wilted. Season with salt & pepper and serve immediately. Top with a squeeze of lemon and fresh parmesan if desired.

Substitutions and variations

• Want to try this recipe with chicken? You will love my Creamy Tuscan Chicken recipe.
• If you’re not a fan of sun-dried tomatoes, you could use a chopped fresh tomato, but then it will no longer be that iconic Tuscan flavor combo. Also, the sauce may end up thinner, but you’re welcome to try it that way.
• I highly suggest using fresh spinach, but in a pinch you can use frozen as long as you thaw it and thoroughly squeeze out all the excess water. But do try to get your hands on the fresh variety for the full experience!