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Tuscan Shrimp Close Up Shot in a Pan
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Creamy Garlic Tuscan Shrimp

Juicy bits of perfectly cooked shrimp served in scrumptious garlic cream butter sauce makes a delightful meal as it is. You’ll surely love the harmonious ensemble of spices infused in the chunky seafood and in every spoonful of the sauce. Make this quick and easy one-pan shrimp meal with sun-dried tomatoes, spinach, and grated parmesan!
Course Main
Cuisine Italian
Keyword shrimp dinner, tuscan shrimp
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 358kcal
Author Imma

Ingredients

  • 1 pound (453.59) large shrimp
  • salt and pepper
  • 1 teaspoon (1.8g) Italian seasoning
  • 1 teaspoon (3g) garlic powder
  • ¼ teaspoon (0.5g) paprika
  • 1-2 tablespoons (14ml-28ml) oil

Garlic Cream Sauce

  • 1 tablespoon (14g) unsalted butter
  • 1 tablespoon (8g) minced garlic, (about 3-4 cloves)
  • 1 teaspoon (1.8g) Italian seasoning
  • ¾- 1 cup (187.5ml-250ml) chicken broth
  • ¾- 1 cup (180g-240g) heavy cream
  • ½ cup (50g) grated parmesan
  • ½ cup (26.95g) sun-dried tomatoes, roughly chopped
  • 4 cups (120g) fresh spinach
  • salt and pepper to taste
  • lemon wedges, for serving

Instructions

  • In a medium shallow bowl, whisk together Italian seasoning, garlic powder and paprika.
  • Season shrimp with salt and black pepper. Next, season the shrimp with the spice mixture.
  • In a large skillet or cast iron, heat 1-2 tablespoons oil over medium-high heat. Add the shrimp and cook for about 2 minutes on each side. Transfer the shrimp to a plate.

Garlic Cream Sauce

  • Melt 1 tablespoon of butter in the same pan; add garlic and Italian seasoning, sauté for about 30 seconds or until fragrant.
  • Pour in the chicken broth, and scrape any browned bits from the bottom or sides of the skillet.
  • Add 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 sun-dried tomatoes, and spinach and simmer for about 2-3 minutes or until the spinach wilts.
  • Return the cooked shrimp back to the skillet and let it heat for about 1-2 minutes, adjust seasonings to taste. If the sauce is too thick adjust with broth . Spoon sauce over shrimp.
  • Remove from the heat and serve with lemon wedges.

Notes

  1. This dish serves around 2-4 persons depending on what else is served with this dish. 
  2. If you don't have sun-dried tomatoes, use 1 tablespoon of tomato paste for 3-4 tomatoes.
  3. Don’t have heavy cream? Simply melt 1/4 cup unsalted butter and slowly whisk in 3/4 cup of whole milk or half-and-half. This would be equivalent to 1 cup of heavy cream.
  4. CAN’T consume heavy cream? This vegan mix of olive oil and soy milk can mimic the function of heavy cream in sauces. 
  5. Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.

Nutrition

Serving: 1serving | Calories: 358kcal | Carbohydrates: 18g | Protein: 38g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 310mg | Sodium: 194mg | Potassium: 106mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3208IU | Vitamin C: 19mg | Calcium: 378mg | Iron: 6mg