Creamy Tuscan Shrimp

Juicy, perfectly cooked shrimp smothered in a mouthwatering garlic cream sauce is a satisfying one-skillet meal or main course. The harmonious blend of spices, chunky seafood, and cream sauce creates a party in your mouth with every bite. Quick and easy has never tasted better!

Course Main

Cuisine Italian

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 617kcal

Author Imma

Ingredients

The Shrimp

1 pound (450g) large shrimp, peeled and deveined
1 teaspoon (2g) Italian seasoning
1 teaspoon (5g) garlic powder
¼ teaspoon (0.5-1g) paprika
salt and pepper to taste
1-2 tablespoons (14-28ml) cooking oil

Tuscan Sauce

1 tablespoon (14g) unsalted butter
1 tablespoon (15g) minced garlic (3-4 cloves)
1 teaspoon (2g) Italian seasoning
¾-1 cup (175-236ml) chicken broth
¾-1 cup (175-236ml) heavy cream
½ cup (60g) grated parmesan
½ cup (160g) sun-dried tomatoes, roughly chopped
4 cups (170g) fresh spinach
salt and pepper to taste
lemon wedges for serving

Instructions

The Shrimp

In a small bowl, whisk together the Italian seasoning, garlic powder, and paprika.
Season shrimp with salt and black pepper, then stir in the spice mixture.
Heat 1-2 tablespoons of oil in a large, cast-iron skillet over medium-high heat. Cook the shrimp for about 2 minutes on each side, then transfer them to a plate and set aside.

Garlic Cream Sauce

Melt a tablespoon of butter in the same pan. Saute the garlic and Italian seasoning for about 30 seconds or until fragrant.
Pour in the chicken broth, scraping the browned bits from the bottom and sides of the skillet.
Add the heavy cream and Parmesan cheese. Cook over medium heat for 4-6 minutes, stirring frequently until the sauce slightly thickens—season with salt and pepper to taste.
Stir in the sun-dried tomatoes and spinach and simmer for 2-3 minutes or until the spinach wilts.
Return the cooked shrimp to the skillet and let them heat for 1-2 minutes. Adjust seasonings to taste. If the sauce is too thick, adjust with broth.
Remove from the heat, serve the shrimp and sauce over pasta with lemon wedges on the side, and enjoy.

Notes

Serving sizes depend on how big the appetite is and the sides served alongside it. It's just for the two of us when it's a one-dish meal, and four people can enjoy it when I make extra pasta, a salad, and garlic bread.
If you don't have sun-dried tomatoes, a tablespoon of tomato paste will replace the pleasant acidity.
Half-and-half and whole milk are lower-fat replacements for heavy cream.
Nutritional information is provided as a courtesy only. Please keep in mind that it's a rough estimate rather than a guarantee, as it can vary greatly based on the products used.

Nutrition