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Creamy Tuscan Shrimp

Creamy Tuscan Shrimp is a rich, flavorful dish featuring tender shrimp cooked in a velvety garlic and sun-dried tomato sauce, finished with a splash of lemon and wilted spinach. The dish is prepared quickly in a single skillet, resulting in an indulgent yet fresh-looking meal with a glossy, sauce-coated appearance. Its vibrant flavors and appealing textures make it perfect for weeknight dinners that feel special.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 pound shrimp, peeled and deveined, tail-on plump, pink, rinse to remove ice crystals
  • 1 cup heavy cream full-fat for richness
  • 1/2 cup sun-dried tomatoes chopped finely, drained if packed in oil
  • 3-4 cloves garlic minced
  • 1 cup baby spinach roughly chopped or whole leaves
  • 2 tablespoons olive oil robust flavor
  • 1 tablespoon lemon juice freshly squeezed

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Measuring spoons
  • Sharp knife

Method
 

  1. Heat a large skillet over medium heat and add the olive oil, shimmering slightly as it warms.
  2. Add the minced garlic and sauté for about 30 seconds until fragrant, hearing a gentle sizzle and smelling a sweet, pungent aroma.
  3. Place the shrimp into the skillet in a single layer and cook for 2-3 minutes on each side, until they turn pink, opaque, and start to curl.
  4. Remove the shrimp from the skillet and set aside temporarily, leaving the garlic-infused oil behind.
  5. Pour the heavy cream into the skillet and bring it to a gentle simmer over low-medium heat, stirring constantly to develop a silky, slightly thickened sauce.
  6. Add the chopped sun-dried tomatoes to the sauce, stirring to distribute evenly, and cook for another 2 minutes until the sauce has thickened slightly and developed a rich color.
  7. Return the cooked shrimp to the skillet, gently tossing to coat them in the creamy sauce, and cook for another 2 minutes until heated through.
  8. Stir in the baby spinach and cook briefly until just wilted, about 1 minute, which adds a fresh green contrast and vibrant color.
  9. Finish by squeezing fresh lemon juice over the dish, stirring gently, then taste and adjust with salt, pepper, or more lemon if needed.
  10. Serve immediately, spooning the creamy shrimp and sauce onto plates, garnished with extra herbs if desired, and enjoy the rich, vibrant flavors.