Go Back

Creamy Garlic Tuscan Shrimp Recipe - Comforting, Fast, and Flavor-Packed

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds large shrimp, peeled and deveined (tails on or off)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional, for color and warmth)
  • 2 tablespoons olive oil (use some from the sun-dried tomato jar if possible)
  • 2 tablespoons unsalted butter
  • 5–6 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (adjust to heat preference)
  • 1/2 cup sun-dried tomatoes in oil, drained and sliced
  • 1 cup low-sodium chicken broth (or seafood stock)
  • 1 cup heavy cream (or half-and-half for lighter)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
  • 2 cups fresh baby spinach (lightly packed)
  • Zest of 1/2 lemon + 1–2 tablespoons lemon juice
  • Fresh basil or parsley, chopped (for garnish)
  • Cooked pasta, rice, or crusty bread (for serving)

Method
 

  1. Season the shrimp: Pat shrimp dry. Toss with salt, pepper, and smoked paprika. Dry shrimp sear better and don’t steam in the pan.
  2. Sear quickly: Heat olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side, just until pink and barely opaque. Transfer to a plate. Do not overcook.
  3. Build the flavor base: Lower heat to medium. Add butter. Stir in garlic and red pepper flakes for 30–45 seconds until fragrant—don’t brown the garlic.
  4. Add tomatoes and deglaze: Stir in sun-dried tomatoes. Pour in the broth and scrape up browned bits. Simmer 2–3 minutes to reduce slightly.
  5. Creamy finish: Stir in heavy cream and Italian seasoning. Simmer gently 2–3 minutes, then add Parmesan a handful at a time, stirring until melted and smooth.
  6. Greens and brightness: Fold in spinach until just wilted. Add lemon zest and 1 tablespoon lemon juice. Taste and adjust salt, pepper, and lemon.
  7. Return shrimp: Add shrimp and any juices back to the skillet. Simmer 30–60 seconds to warm through. The sauce should coat the back of a spoon.
  8. Serve: Garnish with chopped basil or parsley. Spoon over pasta, rice, or with toasted bread. Add an extra squeeze of lemon if you like a brighter finish.