Creamy Tuscan Shrimp with Garlic, Spinach & Sun-Dried Tomatoes

Hey There, Sauce Lover! Ready for a Vacation in a Skillet?

Tell me if this sounds familiar: you’re staring into the fridge after a long day, dreaming of something that feels like a cozy restaurant meal but works like a weeknight superhero. You want flavor, you want comfort, and you definitely do not want a mountain of dishes to tackle afterwards.

Well, my friend, you’ve just stumbled upon your new favorite solution. This Creamy Tuscan Shrimp is the stuff of dreams—and I don’t say that lightly. Imagine plump, juicy shrimp swimming in a luxurious, garlicky cream sauce, dotted with tangy sun-dried tomatoes and vibrant green spinach. Every single bite is a little taste of the Italian countryside, right from your own stovetop. The best part? We’re making this gourmet-worthy magic happen in one pan and about 15 minutes flat. This isn’t just a recipe; it’s your ticket to a stress-free, incredibly delicious dinner that will have everyone at the table asking for seconds. So, grab your favorite skillet and let’s make something amazing together!

A Taste of Sunshine & A Dash of Memory

This recipe always takes me back to a sun-drenched trip to Tuscany I took right after culinary school. I was staying in a little stone farmhouse, and the local market was a riot of color and scent. One afternoon, a tiny, family-run trattoria served me a plate of shrimp in a sauce so simple yet so profound, I practically licked the plate clean. It was creamy, briny, and bursting with the flavors of the region. When I got home, my mission was to recreate that feeling—that instant transport to a happier, sunnier place. This skillet dish is my love letter to that memory. It’s the recipe I make when I need a quick culinary escape, when I want to impress last-minute guests, or when I just deserve a big, warm, flavorful hug from the inside out.

Gathering Your Flavor Dream Team

This dish comes together with a beautiful cast of characters, each bringing their own special talent to the party. Here’s what you’ll need to feed 4-6 hungry people:

• 2 pounds large shrimp (31-40 count), thawed and peeled: I like to keep the tails on for a pretty presentation, but you can remove them for easier eating. Chef’s Insight: Pat your shrimp dry with a paper towel! This is the secret to getting a beautiful sear instead of them steaming in the pan.
• 4 tablespoons butter: We’re dividing this to build layers of flavor. It’s the rich, golden base of our sauce.
• 2 teaspoons all-purpose flour: This is our sneaky little thickener! Just a touch creates a light roux that gives the sauce a silky body without making it gloopy.
• 8–10 garlic cloves, minced: Yes, you read that right! We’re going for bold, aromatic, and unapologetically garlicky. Substitution Tip: In a real pinch, 1 tablespoon of high-quality garlic powder can work, but fresh is truly best here.
• 2 cups heavy or whipping cream: This is the lush, decadent foundation of our sauce. For a lighter option, half-and-half will work, but the sauce will be a bit thinner.
• 1 teaspoon lemon juice: A tiny splash of acidity is crucial! It cuts through the richness and makes all the other flavors pop.
• ½ teaspoon Italian seasoning: Our little herb cheat-sheet! It’s a perfect blend of oregano, thyme, rosemary, and more.
• ½ cup sun-dried tomatoes, chopped or julienned: These are the flavor bombs! They add a chewy texture and a sweet, tangy depth that is simply irresistible.
• 2–3 cups fresh baby spinach, packed: Don’t be shy! It wilts down to practically nothing and adds a gorgeous color and a healthy boost.
• Large handful of fresh basil, thinly sliced (chiffonade): We’re adding this at the end for a fresh, aromatic finish. It’s the taste of summer!
• Salt and black pepper, to taste: The dynamic duo of seasoning. We’ll season at the end so we can perfectly balance the sauce.

Let’s Make Some Magic: Your Step-by-Step Guide

Okay, apron on, music playing? Let’s do this! Follow these steps and you’ll have a restaurant-quality dish in no time.

1. Sear the Shrimp to Perfection: Grab your largest, trustiest skillet and place it over medium-high heat. Add 2 tablespoons of your butter. Once it’s melted and sizzling, arrange your dried-off shrimp in a single layer. We’re not crowding the pan! Cook them for just 1-2 minutes per side, until they’re pink and slightly golden but still a little translucent in the middle. Chef’s Hack: We’re going to finish cooking them in the sauce later, so undercooking them now ensures they stay juicy and don’t get rubbery. Pull them out and set them aside on a plate.
2. Build Your Flavor Foundation: Lower the heat to medium. Add the remaining 2 tablespoons of butter and all that glorious minced garlic. Sauté for about 30 seconds—just until it becomes incredibly fragrant. Do not let it brown! Browning garlic makes it bitter, and we want pure, sweet garlic goodness. Now, sprinkle in the 2 teaspoons of flour and stir constantly for about a minute. You’re cooking out the raw flour taste and creating a light roux, which is our secret weapon for a perfectly clingy sauce.
3. Create the Silky Creamy Base: Now for the fun part! Slowly pour in the heavy cream, whisking or stirring as you go to seamlessly blend it with the butter-flour roux. It should look smooth and dreamy. Add the lemon juice, Italian seasoning, and those beautiful sun-dried tomatoes. Let this simmer gently for 3-4 minutes, stirring occasionally. You’ll see it start to thicken slightly and coat the back of a spoon. This is exactly what we want!
4. Wilt in the Greens: Time for our pop of color and freshness! Stir in all the fresh spinach and most of your sliced basil (save a little for garnish!). It might look like a lot at first, but watch it magically wilt down into the sauce within 1-2 minutes.
5. The Grand Finale: Bring it All Together: Return the partially cooked shrimp to the skillet, along with any juices that collected on the plate. Gently toss everything to coat those beautiful shrimp in the creamy Tuscan sauce. Let it simmer together for another 2 minutes. This reheats the shrimp, finishes cooking them, and allows all the flavors to get to know each other and become best friends.
6. Season and Shine: Finally, taste your masterpiece! Add salt and black pepper until it’s just right for you. Give it one final stir, and you are ready to serve up a taste of pure happiness.

How to Serve Your Tuscan Masterpiece

This dish is the star of the show, and it deserves a fabulous stage! Here are my favorite ways to serve it:

• Over a Bed of Pasta: You can’t go wrong! Toss the sauce with cooked linguine, fettuccine, or pappardelle. The wide, flat noodles are fantastic for catching all that creamy goodness.
• With Creamy Polenta or Mashed Potatoes: For the ultimate comfort food experience, spoon this shrimp and sauce over a soft, creamy base. It’s like a cozy blanket for your taste buds.
• Alongside Crusty Bread: This is non-negotiable in my house. A thick, toasted slice of sourdough or a rustic baguette is perfect for sopping up every last drop of that incredible sauce. No sauce left behind!
• For a Lighter Option: Serve it over zucchini noodles (zoodles) or cauliflower rice for a low-carb meal that’s still packed with flavor.

However you choose to serve it, don’t forget a final sprinkle of that reserved fresh basil and maybe a little extra black pepper on top for a beautiful finish.

Make It Your Own! Delicious Twists & Swaps

One of the best things about this recipe is how adaptable it is. Feel free to play with it and make it suit your cravings or dietary needs!

• Add a Spicy Kick: Love a little heat? Add a pinch (or two!) of red pepper flakes when you’re sautéing the garlic. It adds a wonderful, warm background spice.
• Cheesy & Rich: Stir in ¼ cup of freshly grated Parmesan cheese right at the end, after you’ve returned the shrimp to the pan. Let it melt into the sauce for an extra layer of savory, umami depth.
• Bright & Zesty: Add the zest of one lemon along with the lemon juice. The zest holds incredible citrus oils that will make the whole dish sing with brightness.
• Chicken Instead of Shrimp: Not a shrimp fan? No problem! Use 1.5 pounds of thin chicken breast cutlets or tenders. Sear them until cooked through, remove, and then follow the recipe exactly.
• Dairy-Free Delight: You can still enjoy this! Use vegan butter and swap the heavy cream for full-fat canned coconut milk. The result is still luxuriously creamy with a subtle, lovely coconut undertone.

From My Messy Apron to Yours: Chef’s Notes

This recipe has been a work-in-progress in my kitchen for years! The first time I made it, I was so excited I dumped all the spinach in at once and my skillet looked like it was growing a green jungle. I’ve learned to add it in two batches now for even wilting. I’ve also learned that this is the ultimate “I-just-impressed-my-in-laws” recipe. It looks and tastes like you spent hours, but our little secret is that it’s faster than ordering takeout. The key is the mise en place—having all your ingredients prepped and ready to go before you even turn on the stove. That’s the real chef’s secret to a stress-free, 15-minute meal!

Your Questions, Answered!

I’ve made this so many times, I can anticipate a few questions. Here’s some quick troubleshooting:

• Q: My sauce is too thin! What did I do wrong?
  A: Don’t panic! The most common culprit is not letting the sauce simmer long enough to reduce and thicken. Let it bubble gently for a few more minutes. If you’re still in a rush, you can make a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and stirring it into the simmering sauce. It will thicken up almost instantly.
• Q: Can I use frozen spinach instead of fresh?
  A: You absolutely can! Just make sure to fully thaw and thoroughly wring out a 10-ounce block of frozen spinach in a clean kitchen towel. If you skip the wringing, you’ll add a ton of water to your beautiful sauce and dilute it.
• Q: How do I store and reheat leftovers?
  A: Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm it in a skillet over low heat, adding a tiny splash of cream or water to loosen the sauce up again. I don’t recommend microwaving, as it can make the shrimp tough.
• Q: My shrimp turned out rubbery. How can I prevent that?
  A: This almost always means they were overcooked. Remember, we’re just giving them a quick sear at the start and then finishing them gently in the warm sauce. They continue to cook even after you take the pan off the heat, so err on the side of underdone during the initial sear.

A Quick Peek at the Nutrition

While I’m all about the joy of eating first and foremost, I know it’s helpful to have a general idea of what’s in your food. The following is a rough estimate per serving (based on 4 servings without any sides) and can vary based on your specific ingredients.

• Calories: ~510 kcal
• Protein: 36g (Shrimp is a fantastic lean protein source!)
• Fat: 38g (This comes mostly from the cream and butter, which give the sauce its luxurious texture.)
• Carbohydrates: 6g
• Fiber: 1g

Remember, this dish is rich and satisfying. Pairing it with a side of whole-wheat pasta, a big green salad, or some steamed vegetables can create a wonderfully balanced meal.

You Did It! Now, Chow Down.

Look at you, you magnificent kitchen wizard! You’ve just created a dish that’s bursting with flavor, elegance, and pure comfort. I hope this Creamy Tuscan Shrimp becomes a regular in your dinner rotation, just like it is in mine. It’s a reminder that you don’t need fancy techniques or hours of time to put a truly memorable meal on the table.

I’d love to hear how it turned out for you! Did you add the Parmesan? Serve it over polenta? Tag me on social @TastyChow so I can see your beautiful creations. Now, grab that crusty bread, gather your people, and enjoy every last delicious bite. Happy cooking!

— With love and a full skillet,
Emily