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Creamy Tuscan Shrimp Skillet - Rich, Comforting, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 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 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons olive oil (use the oil from sun-dried tomatoes if packed in oil)
  • 3 tablespoons unsalted butter, divided
  • 4 garlic cloves, minced
  • 1 small shallot, finely chopped (or 1/2 small onion)
  • 1/2 cup sun-dried tomatoes, thinly sliced (oil-packed preferred, drained)
  • 1/2 cup low-sodium chicken or seafood broth
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese (plus more for serving)
  • 3 cups baby spinach (lightly packed)
  • Zest of 1/2 lemon, plus 1–2 teaspoons fresh lemon juice
  • Fresh basil or parsley, chopped (optional, for garnish)

Method
 

  1. Season the shrimp: Pat shrimp dry with paper towels. Toss with salt, pepper, Italian seasoning, and red pepper flakes. This helps them sear instead of steam.
  2. Quick sear: Heat 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 remaining 2 tablespoons butter. Stir in garlic and shallot. Cook 1–2 minutes until fragrant, being careful not to brown the garlic.
  4. Add sun-dried tomatoes: Stir in the sliced tomatoes and cook 1 minute. They’ll release flavor and lightly toast in the butter.
  5. Deglaze: Pour in broth. Scrape up any browned bits on the bottom of the pan for extra flavor. Simmer 2 minutes to reduce slightly.
  6. Make it creamy: Lower heat to medium-low. Stir in heavy cream and Parmesan. Simmer gently 2–3 minutes until the sauce thickens and turns silky. Avoid a hard boil to prevent splitting.
  7. Add greens and brightness: Fold in spinach until just wilted. Stir in lemon zest and juice. Taste and adjust salt and pepper as needed.
  8. Finish with shrimp: Return the shrimp and any juices to the skillet. Toss to coat and warm through for 1 minute. If the sauce seems too thick, splash in a bit more broth or cream.
  9. Serve: Garnish with fresh herbs and extra Parmesan. Serve hot with pasta, rice, mashed potatoes, or crusty bread.