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Creamy Tuscan Shrimp - Rich, Cozy, and Ready in Minutes

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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)
  • 2 tablespoons olive oil (use oil from the sun-dried tomato jar if you have it)
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, thinly sliced (oil-packed, drained)
  • 1 cup cherry tomatoes, halved (optional, for freshness)
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning (or a mix of oregano and basil)
  • 1/4 teaspoon crushed red pepper flakes (adjust to taste)
  • 3 cups baby spinach, loosely packed
  • 1 tablespoon fresh lemon juice, plus more to taste
  • Kosher salt and black pepper, to taste
  • Fresh basil or parsley, chopped, for garnish
  • Cooked pasta, rice, or crusty bread, for serving

Method
 

  1. Pat the shrimp dry and season: Use paper towels to dry the shrimp well. Season with salt, pepper, and half the Italian seasoning. This helps them sear and stay juicy.
  2. Sear the shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque. Transfer to a plate. Do not overcook.
  3. Sauté aromatics: Reduce heat to medium. Add the remaining oil and butter. Stir in garlic and cook 30 seconds until fragrant. Add sun-dried tomatoes (and cherry tomatoes if using) and cook 1–2 minutes to soften.
  4. Deglaze the pan: Pour in white wine or broth. Scrape up any browned bits from the pan with a wooden spoon. Simmer 2–3 minutes to reduce slightly.
  5. Build the sauce: Stir in heavy cream, remaining Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Bring to a gentle simmer, not a rolling boil.
  6. Add Parmesan: Lower the heat and sprinkle in Parmesan a little at a time, stirring until melted and smooth. If the sauce seems too thick, add a splash of broth. If too thin, simmer another minute.
  7. Wilt the greens: Add spinach and cook 1–2 minutes until just wilted and vibrant.
  8. Finish the dish: Return shrimp and any juices to the pan. Add lemon juice. Toss gently and warm through 1 minute. Taste and adjust salt, pepper, and lemon to brighten.
  9. Serve: Garnish with chopped basil or parsley. Spoon over pasta, rice, or polenta, or serve with crusty bread.