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Creamy Tuscan Shrimp: A Simple Recipe

Welcome to our creamy Tuscan shrimp recipe! This dish combines tender and juicy shrimp with a creamy and rich Parmesan sauce, infused with sun-dried tomatoes and fresh spinach. It’s an impressive dish that is surprisingly easy to make.

Ingredients

  • 2 tablespoons unsalted butter
  • 6–8 garlic cloves, minced or finely chopped
  • 1 pound large or jumbo shrimp
  • Salt and pepper, to taste

  • 1 tablespoon extra virgin olive oil
  • 1/2 cup chopped onion
  • 1/2 cup white wine, such as pinot gris or chardonnay
  • 1/2 cup sun-dried tomato strips (about 3 ounces) – not packed, I prefer the ones sold in a bag and not the ones packed in oil

  • 1 cup heavy cream
  • 1/4 cup water or vegetable broth
  • 1/2 teaspoon dried Italian seasoning
  • 3 cups fresh baby spinach leaves

  • 1/4 cup Parmesan cheese, plus more for serving
  • 1 tablespoon fresh basil, finely chopped

If Serving Over Pasta

  • 12 ounces pasta, cooked until al dente and drained
  • 1/2 – 1 cup reserved pasta cooking water

Instructions

  1. In a large skillet over low heat, melt the butter and stir in the minced garlic. Cook for 2-3 minutes, stirring constantly, making sure not to let the garlic brown.
  2. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook over medium heat until they start to turn pink (about 2 minutes on one side and about a minute on the other). Transfer the shrimp to a plate. They should not be fully cooked at this point.
  3. In the same skillet, heat the olive oil over medium-high heat. Add the chopped onions and cook until they become soft and translucent, about 4-5 minutes.
  4. Add the wine to deglaze the skillet, and use a wooden spoon to scrape the brown bits stuck at the bottom. Cook for about 2-3 minutes or until the wine reduces by about half.
  5. Stir in the sun-dried tomato strips and mix well. Cook for a couple more minutes. Then, add the heavy cream, broth, and Italian seasoning. Bring to a gentle simmer and cook, stirring frequently, over low heat.
  6. Add the fresh spinach and allow it to wilt. Then, add the Parmesan cheese and mix to combine. Adjust the seasoning to your preference.
  7. Return the shrimp to the skillet. Add the fresh basil and mix well to combine. Let the shrimp cook for about 2-3 minutes or until they are fully cooked through.
  8. Serve immediately with crusty bread or tossed with pasta. Garnish with basil and additional Parmesan if desired.

If Serving with Pasta

  1. Add the cooked pasta into the skillet with the shrimp. Gently toss until the pasta is coated with the sauce. If needed, add some of the reserved pasta cooking water, a little at a time, to keep the pasta creamy.

Notes

  • If you use sun-dried tomatoes packed in olive oil, make sure to drain the oil as much as possible to prevent the sauce from becoming greasy.
  • If you prefer, you can substitute half and half for the heavy cream. The sauce won’t be as rich, but it will still be delicious!
  • Leftovers can be stored in an airtight container in the refrigerator for about 1-2 days.

Nutrition

Calories: 400kcal per serving | Carbohydrates: 50g | Protein: 60g | Fat: 10g

BONUS RECIPE: Try this Amazing Blackberry Margarita

Who says you can’t enjoy a delicious cocktail? Treat yourself to a refreshing Blackberry Margarita filled with luscious blackberries – it’s one of my all-time favorites!

A Margarita like no other

I may not be a huge drinker, but when it comes to margaritas, I make an exception. This cocktail is not only delicious but also absolutely beautiful! The combination of flavors will leave you craving for more. It’s harder than you think to have just one sip, trust me!

The Key to Perfection: Fresh Berries

Remember, the key to a perfect Blackberry Margarita lies in using fresh berries. Their natural sweetness adds a delightful twist to this classic cocktail.

What You’ll Need

  • 1 1/2 oz Tequila
  • 1/2 oz Triple sec
  • 1/2 oz Cointreau
  • 2 tbsp Blackberry simple syrup
  • 1 cup Blackberries (pureed)
  • 1 cup sugar (1/4 cup for berry puree, rest for syrup)
  • 1 cup Sweet and Sour mix
  • Simple syrup
  • Margarita Salt
  • Ice
  • 1 Lime for garnish

How to Make it

  1. In a blender, puree 1/4 cup of fresh blackberries and 1/4 cup of sugar until smooth. Set aside.
  2. In a small pot, make the blackberry simple syrup. Combine 3/4 cup of blackberries, 3/4 cup of sugar, and 1 cup of water. Bring to a boil and simmer for 10 minutes.
  3. Use a potato masher to smash the berries. Allow the mixture to cool for 10 minutes before pouring it through a strainer into a bowl. Store the syrup in the refrigerator until ready to use.
  4. For the cocktail, combine the liquors, blackberry simple syrup, and sweet and sour mix in a shaker. Shake well to combine, then set aside.
  5. Take an appetizer plate and pour 1 tbsp. of simple syrup on it. Dip the rim of your glassware in the simple syrup, then coat it with margarita salt.
  6. Fill the glass 3/4 of the way with ice.
  7. Pour the liquor mix into the glass.
  8. Top with pureed blackberries and give it a light stir.
  9. Garnish with a lime wheel.
  10. Enjoy every sip of your homemade Blackberry Margarita!

Whether it’s a party or a quiet evening at home, this Blackberry Margarita is perfect for any occasion. Cheers to good times!