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Creamy Tuscan Shrimp

Creamy Tuscan Shrimp

  • Yield: 4 servings
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  • 2 tbsp Olive oil
  • 1 lb Shrimp, peeled and deveined
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 2 tbsp Butter
  • 1 tbsp Garlic, minced
  • 1/4 cup Sun-dried tomatoes
  • 1 tsp All-purpose flour
  • 1 cup Heavy cream
  • 1/4 cup Parmesan cheese, grated
  • 3 cups Baby spinach
  • 2 tbsp Fresh basil, finely sliced


  1. Heat oil in a skillet over medium high heat for 2 minutes. Add shrimp, salt and pepper and sauté, turning occasionally, for 5 minutes until browned on both sides. Remove from pan and set aside.
  2. Place the butter, garlic and sun-dried tomatoes in the same skillet and sauté until fragrant, about 1 minute. Add the flour and mix until well combined.
  3. Mix in the heavy cream and Parmesan cheese. Bring the sauce to a simmer while stirring continuously. Reduce the heat to medium and continue stirring until sauce reaches a desired consistency.
  4. Stir in spinach and cook another 1 minute.
  5. Return the cooked shrimp to the skillet and stir well to coat.
  6. Spoon over pasta or rice and sprinkle with basil.
  7. Serve immediately.


Recipe adapted from