Tuscan Shrimp – Make this spectacular shrimp dinner – Tuscan Shrimp Pasta! It’s made with a creamy sauce featuring sun-dried tomatoes, Parmesan and spinach. The ultimate 30-minute dinner!
This tried-and-true Tuscan Shrimp Pasta recipe will be a regular in your weekly rotation. A delicious quick and easy comfort food meal when you don’t have much time to cook dinner.
This post is about how to make Tuscan Shrimp.
CREAMY TUSCAN SHRIMP PASTA WITH SPINACH
Love making pasta dinners? You just have to try out this extravagant shrimp dinner! Whether you’re preparing a romantic dinner for two or looking for a dish to impress your guests, Creamy Tuscan Shrimp is a versatile option for your dinner parties. It’s sophisticated and ideal for a special occasion. And simple and easy enough to make for a weeknight dinner. So convenient!
WHY YOU WILL LOVE THIS RECIPE
Unique Flavor Profile. The flavor profile in this shrimp dinner is just so spectacular and unique. Sun-dried tomatoes, Parmesan, spinach, shrimp.. yum!
Ready in 25-Minutes. This is one of the easiest luxury type dinner ideas you can make in under an half an hour. So convenient!
Perfect for Two. This delicious and creamy Tuscan Shrimp is perfect for when you want to serve a romantic dinner for two.
INGREDIENTS NOTES
Here’s everything you need to make this recipe! See the recipe card down below for exact measurements.
HOW TO MAKE TUSCAN SHRIMP
Pat the shrimp dry with paper towels. Season with salt and pepper.
Heat olive oil in a large skillet over medium heat. Sear the shrimp for 2 minutes on each side, or until pink and cooked through. Remove and set aside.
In the same skillet, melt the butter. Sauté the garlic until fragrant (about 1 minute).
Lower the heat and stir in the heavy cream, Parmesan, and Italian seasoning. Let the sauce simmer for 2-3 minutes, stirring occasionally.
Stir in the sun-dried tomatoes and spinach. Simmer until the spinach wilts (about 1-2 minutes).
Return the shrimp to the skillet. Toss to coat in the sauce and simmer for another minute to heat through.
Garnish with parsley or basil and crushed red pepper flakes, if desired. Serve immediately over pasta, rice, or with crusty bread.
RECIPE FAQ’S
Q: Can I make this recipe keto-friendly?
A: Yes! Use heavy cream instead of milk or half-and-half, and ensure no added sugars in the sun-dried tomatoes. Serve over zoodles, cauliflower rice, or steamed vegetables.
Q: How can I lower the fat content?
A: Use light cream or evaporated milk as a substitute for heavy cream. Reduce the amount of butter and use cooking spray or olive oil.
Q: Can I substitute the shrimp?
A: Yes, you can use chicken, scallops, or even tofu for a vegetarian option. Adjust cooking times accordingly.
Q: Can I make it dairy-free?
A: Substitute the cream with unsweetened coconut milk or cashew cream, and use vegan butter or olive oil.
Q: What can I use instead of sun-dried tomatoes?
A: Try roasted red peppers or fresh cherry tomatoes for a different flavor profile.
Q: Can I skip the spinach?
A: Yes, but consider substituting with kale, arugula, or zucchini ribbons for added texture and nutrition.
Q: How can I make the sauce thicker?
A: Simmer the sauce longer or add a slurry made of cornstarch or arrowroot mixed with water.
Q: What herbs can I add for extra flavor?
A: Basil, parsley, or thyme pair well with this dish. Fresh herbs will enhance the flavor even more.
Q: What are some serving suggestions?
A: Serve over pasta, rice, quinoa, mashed potatoes, or low-carb options like cauliflower rice or zucchini noodles.
Q: Can I make it a one-pot meal?
A: Yes! Add cooked pasta or vegetables directly into the skillet with the sauce and shrimp for easy serving.
Q: How can I turn this TUSCAN SHRIMP into a baked dish?
A: Transfer the cooked shrimp and sauce to a baking dish, top with grated Parmesan or mozzarella, and broil until bubbly and golden.
Q: Is this dish good for meal prep?
A: Absolutely. Prepare the shrimp and sauce, then store them separately to reheat when ready to eat.
Storage and Reheating
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze creamy Tuscan shrimp?
A: Yes, but the sauce may separate upon thawing. Freeze in an airtight container for up to 2 months and reheat gently to recombine.
Q: How do I reheat it without overcooking the shrimp?
A: Reheat the dish on low heat on the stove or in the microwave in short intervals, stirring frequently.
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the sauce a day in advance and cook the shrimp fresh before serving.
Ingredients and Variations
Q: Can I use frozen shrimp?
A: Yes, just ensure they are fully thawed and patted dry before cooking.
Q: What’s the best type of shrimp to use?
A: Large or jumbo shrimp, peeled and deveined, work best. Tail-on shrimp add presentation appeal but aren’t necessary.
Q: Can I add other vegetables?
A: Absolutely! Mushrooms, bell peppers, or asparagus are great additions to this dish.
Q: Can I use fresh tomatoes instead of sun-dried?
A: Yes, fresh cherry or Roma tomatoes can be sautéed until soft for a fresher flavor.
Tuscan Shrimp
Tuscan Shrimp - Make this spectacular shrimp dinner - Tuscan Shrimp Pasta! It's made with a creamy sauce featuring sun-dried tomatoes, Parmesan and spinach. The ultimate 30-minute dinner!
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- salt and pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 5 cloves garlic, minced (about 5 tbsp)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 cup sun-dried tomatoes, drained and chopped
- 2 cups fresh spinach leaves
- fresh basil or parsley (optional, chopped for garnish)
- crushed red pepper flakes (optional, for heat)
Instructions
- Pat the shrimp dry with paper towels. Season with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Sear the shrimp for 2 minutes on each side, or until pink and cooked through. Remove and set aside.
- In the same skillet, melt the butter. Sauté the garlic until fragrant (about 1 minute).
- Lower the heat and stir in the heavy cream, Parmesan, and Italian seasoning. Let the sauce simmer for 2-3 minutes, stirring occasionally.
- Stir in the sun-dried tomatoes and spinach. Simmer until the spinach wilts (about 1-2 minutes).
- Return the shrimp to the skillet. Toss to coat in the sauce and simmer for another minute to heat through.
- Garnish with parsley or basil and crushed red pepper flakes, if desired. Serve immediately over pasta, rice, or with crusty bread.
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