Creamy Tuscan Shrimp

Indulge in a taste of the Mediterranean with this incredibly rich and vibrant Creamy Tuscan Shrimp. This dish is a true one-skillet wonder, bringing restaurant-quality flavors straight to your table in under 30 minutes, making it perfect for busy weeknights or special occasions. Succulent, perfectly cooked shrimp are bathed in a luxurious, velvety garlic-Parmesan cream sauce, brightened by sweet cherry tomatoes and tender wilted spinach. It’s a harmonious blend of textures and tastes that’s both comforting and elegant, promising to become a new favorite in your culinary repertoire.

Detailed Ingredients

For the Shrimp:

• 1 lb (450g) large shrimp, peeled, deveined, tails off (or on, your preference)
• Salt and freshly ground black pepper to taste

For the Sauce & Vegetables:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3–4 cloves garlic, minced
• 1 cup cherry or grape tomatoes, halved
• 3–4 cups fresh baby spinach
• ¾ cup heavy cream (full-fat for best results)
• ¼ cup freshly grated Parmesan cheese
• 2 tablespoons fresh basil or fresh parsley, thinly sliced or chopped (for garnish)

Step-by-Step Instructions

1. Prepare the Shrimp: Pat the shrimp dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
2. Sear the Shrimp: In a large, deep skillet or Dutch oven, heat the olive oil and butter over medium-high heat until the butter is melted and sizzling. Add the seasoned shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Sauté for 2-3 minutes per side until the shrimp turn pink and opaque and are just cooked through. Avoid overcooking to keep them tender. Remove the shrimp from the skillet and set aside on a plate.
3. Build the Flavor Base: Reduce the heat to medium. In the same skillet, add the minced garlic and cook for about 30 seconds, stirring constantly, until very fragrant. Be careful not to burn the garlic.
4. Sauté Tomatoes: Toss in the halved cherry or grape tomatoes. Sauté for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and blister slightly, releasing their juices.
5. Wilt the Spinach: Add the baby spinach to the skillet. Cook, stirring frequently, until the spinach wilts down significantly, which usually takes 1-2 minutes.
6. Create the Cream Sauce: Pour in the heavy cream and sprinkle in the freshly grated Parmesan cheese. Stir gently to combine. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly to your desired consistency.
7. Combine and Finish: Return the cooked shrimp to the skillet, nestling them into the creamy sauce. Let everything simmer together for just 1 minute to allow the flavors to meld and the shrimp to warm through.
8. Garnish and Serve: Remove from heat. Sprinkle generously with the fresh basil or parsley before serving.

Tips, Variations, and Storage

• Shrimp Quality: Use fresh or frozen (thawed) high-quality shrimp. Patting them dry before cooking is crucial for a good sear.
• Don’t Overcook Shrimp: Shrimp cook quickly. Remove them from the pan as soon as they are pink and opaque to prevent them from becoming rubbery. They will continue to cook slightly when returned to the hot sauce.
• Creaminess Level: For an even richer sauce, you can add an extra splash of heavy cream. For a lighter version, use half-and-half, though the sauce won’t be as thick.
• Spice It Up: Add a pinch of red pepper flakes along with the garlic for a subtle kick.
• Sun-Dried Tomatoes: For an extra layer of Tuscan flavor, stir in ¼ cup of chopped sun-dried tomatoes (oil-packed, drained) along with the fresh tomatoes.
• Protein Swap: This sauce base is incredibly versatile. Chicken breast or thighs, cut into bite-sized pieces, can be used instead of shrimp. Cook chicken through before proceeding with garlic and tomatoes.
• Storage: This dish is best enjoyed immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream if the sauce has thickened too much. Note that shrimp can become tougher when reheated.

Pairings

• Pasta: Serve over linguine, fettuccine, or spaghetti to soak up all that delicious sauce.
• Grains: Excellent with fluffy white rice, brown rice, or even quinoa.
• Potatoes: A comforting choice to serve over creamy mashed potatoes or alongside roasted baby potatoes.
• Bread: Don’t forget a crusty loaf of bread or garlic bread to sop up every last drop of the sauce!
• Vegetables: A simple side salad with a light vinaigrette, steamed asparagus, or green beans would complement the richness perfectly.
• Wine: Pair with a crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or a light Chardonnay.

Quick Info

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Cuisine: Italian-American / Seafood