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Creamy Tuscan Shrimp Recipe Easy Homemade Sun-Dried Tomato Pasta

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A quick and easy creamy Tuscan shrimp dish featuring sun-dried tomatoes, garlic, spinach, and a rich cream sauce. Perfect for weeknights or casual dinners with a touch of Italian charm.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (wild-caught if possible)
  • ½ cup sun-dried tomatoes packed in oil, drained and chopped
  • 3 cloves garlic, minced
  • 3 cups fresh baby spinach leaves
  • 1 cup heavy cream (240 ml) or half-and-half for a lighter option
  • ½ cup freshly grated Parmesan cheese (50 g)
  • ½ cup low sodium chicken broth (120 ml)
  • 2 tablespoons olive oil (extra virgin)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • A handful of fresh basil, chopped (optional for garnish)

Instructions

  1. Rinse 1 pound of large shrimp under cold water and pat dry with paper towels. Season lightly with salt, pepper, and ½ teaspoon dried Italian herbs. Set aside.
  2. 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 about 2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
  3. Lower heat to medium. Add remaining 1 tablespoon olive oil to the skillet. Add minced garlic and chopped sun-dried tomatoes. Stir constantly for about 1 minute until fragrant but not burnt.
  4. Pour in ½ cup low sodium chicken broth and simmer for 2 minutes to reduce slightly. Stir in 1 cup heavy cream and bring to a gentle simmer without boiling aggressively.
  5. Add 3 cups fresh baby spinach and stir until wilted, about 2 minutes. Sprinkle in ½ cup freshly grated Parmesan cheese and stir until melted and sauce thickens slightly.
  6. Return cooked shrimp to the skillet and toss gently to coat with sauce. Adjust seasoning with salt, pepper, and red pepper flakes if using. Warm through for 1-2 minutes.
  7. Remove from heat, garnish with chopped fresh basil, and serve immediately over pasta, rice, or creamy polenta.

Notes

If the sauce becomes too thick, add a splash of broth or cream to loosen it. Avoid boiling the cream aggressively to prevent separation. Use fresh Parmesan for best flavor. Cook shrimp just until pink to avoid rubbery texture. Leftovers keep up to 2 days refrigerated; reheat gently with added broth or cream. This recipe can be adapted for dairy-free or vegetarian diets with suggested substitutions.

Nutrition

Keywords: creamy Tuscan shrimp, sun-dried tomato pasta, easy shrimp recipe, Italian shrimp, creamy shrimp sauce, quick dinner, weeknight meal

Find it online: https://magnetmeal.com/creamy-tuscan-shrimp-recipe-easy-homemade-sun-dried-tomato-pasta/