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Easy Creamy Tuscan Shrimp Skillet

Close-up of plump shrimp coated in a creamy, orange sauce with spinach and sun-dried tomatoes, representing amazing tuscan shrimp.
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Create a rich, restaurant-quality Tuscan shrimp dish in one pan. This recipe features tender shrimp in a garlic cream sauce with spinach and sun-dried tomatoes, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 cups fresh spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: Red pepper flakes for heat

Instructions

  1. Pat the shrimp dry and season lightly with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Add the seasoned shrimp to the skillet and cook for 1-2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
  4. Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant. Do not let the garlic burn.
  5. Stir in the chopped sun-dried tomatoes and cook for 1 minute.
  6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  7. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook until the sauce slightly thickens, about 3-4 minutes.
  8. Reduce the heat to low. Stir in the Parmesan cheese until the sauce is smooth. Add red pepper flakes now if you are using them.
  9. Add the fresh spinach to the sauce. Stir gently until the spinach wilts down completely.
  10. Return the cooked shrimp to the skillet. Toss everything together to coat the shrimp in the creamy sauce. Cook for 1 minute to heat the shrimp through.
  11. Serve immediately over pasta, rice, or enjoy as a low-carb meal.

Notes

  • For a low-carb option, serve this Tuscan shrimp skillet over zucchini noodles or cauliflower rice.
  • If you are serving this with pasta, cook 8 ounces of linguine or fettuccine according to package directions while you prepare the sauce. Reserve about 1/2 cup of the pasta water to thin the sauce if needed.
  • Use good quality sun-dried tomatoes packed in oil for the best flavor.

Nutrition

Find it online: https://delishcraze.com/tuscan-shrimp-creamy-skillet-recipe/