Creamy Tuscan Garlic Shrimp

Tuscan Garlic Shrimp is a rich, creamy skillet dinner made with parmesan, spinach, and sun-dried tomatoes. Restaurant-quality flavor at home in about 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 532

Ingredients Equipment Method Notes

Ingredients

1.5 lbs large shrimp peeled and deveined, fresh or thawed from frozen
2 tbsp olive oil
3 garlic cloves minced
1 tsp garlic powder
1 cup heavy cream do not substitute with half and half
0.5 cup chicken broth
1 tsp Italian seasoning
0.5 cup parmesan cheese freshly grated
1 cup fresh spinach chopped, stems trimmed
0.5 cup sun-dried tomatoes jarred, drained but not rinsed
salt and pepper to taste

Equipment

large skillet
Wooden spoon or spatula

Method

Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook 1 to 2 minutes per side until pink and just opaque. Work in batches if needed. Remove and set aside.
In the same skillet without wiping it out, add minced garlic and saute for 1 minute until fragrant. Do not let it brown or burn.
Pour in heavy cream and chicken broth. Add garlic powder and Italian seasoning. Stir to combine and bring to a gentle simmer.
Add freshly grated parmesan and stir continuously over low heat until fully melted and the sauce is smooth.
Stir in drained sun-dried tomatoes and chopped spinach. Cook for 2 to 3 minutes until spinach wilts.
Return shrimp to the skillet and toss gently to coat. Heat through for 1 to 2 minutes only.
Serve immediately over pasta, rice, or with crusty bread.

Notes

Do not use pre-cooked shrimp. Freshly grated parmesan is essential for a smooth sauce. Leftovers keep refrigerated up to 4 days. Do not freeze. Reheat slowly on the stove with a splash of cream or broth.