Creamy Tuscan Shrimp Recipe

 Prep Time 5 minutes
 Cook Time 10 minutes
 Total Time 15 minutes
 Servings 4
 Author Mandy Marie 

Ingredients

  • 1 pound shrimp (I used 31-40 count size) thawed & peeled
  • 2 tablespoons butter
  • 1 teaspoon flour
  • 4-5 cloves garlic minced
  • 1 cup heavy/whipping cream
  • 1/2 teaspoon lemon juice
  • 2 dashes Italian seasoning
  • 1/4 cup sun-dried tomatoes chopped or julienned 
  • 1 cup (packed) fresh baby spinach
  • Handful fresh basil cut into thin strips
  • Salt & pepper to taste

Instructions

  1. Melt the butter on medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth.
  2. Add the garlic and cook for about 30 seconds or until fragrant.
  3. Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it’s bubbling too much.
  4. Add the shrimp and cook for around 5 minutes or until they’re cooked through and the sauce is slightly thickened, taking care not to overcook them.

  5. Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. I like to squeeze extra lemon juice over the top when serving (up to you). You could also grate some fresh parmesan over the top if you wish.

     

    creamy tuscan shrimp

Recipe Notes

  • Serves 2-4 depending on what else is served with this dish.
  • I used sun-dried tomatoes that were packed in oil (I drained the oil). If you use the dried kind, you may want to add more than 1/4 cup.

This creamy garlic Tuscan shrimp recipe with sun-dried tomatoes, spinach, and basil is rich, decadent, and ready in about 15 minutes! Great served over pasta or mashed potatoes.

I’ve not done a shrimp recipe yet here on the blog.  I wanted something quick and easy but also fitting in with the Spring-weather (which means rain for us)  comfort foods I’ve been craving lately. Enter these creamy Tuscan shrimp!

I used 31-40 count size shrimp in this Tuscan garlic butter shrimp recipe. Technically these are considered large shrimp, but to me, they’re more of a medium-size really when compared to some of the REALLY large shrimp out there. Anyway, any medium-to-large shrimp would work.

This is one of those dinners that make it seem like you tried really hard, but the time involved makes it perfect for weeknights. 😉

What to serve with creamy Tuscan garlic butter shrimp

Pasta, mashed potatoes, or rice would be delicious. Or, keep this recipe low-carb and serve it over zoodles!

Questions? Talk to me in the comments below!

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