If you are craving something vibrant, rich, and utterly mouthwatering, then this Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe is an absolute must-try. Imagine succulent shrimp nestled in a luscious, creamy sauce bursting with sun-dried tomatoes, garlic, and fragrant herbs. This dish not only delivers incredible depth of flavor, but it’s also quick enough for a weeknight meal yet elegant enough to impress guests. Every bite offers a blend of tangy, savory, and creamy notes that dance harmoniously on your palate, making this a standout in any seafood lover’s recipe collection.
Ingredients You’ll Need
The beauty of this recipe lies in its balance of straightforward, wholesome ingredients that each play a vital role in creating layers of flavor and texture. From the tender shrimp to the rich cream sauce loaded with sun-dried tomatoes and fresh herbs, these ingredients come together effortlessly to create something truly spectacular.
- 1 pound large shrimp (26-30 count), peeled and deveined, tails on: The star protein providing a sweet and delicate seafood flavor.
- 1 tablespoon oil from sun-dried tomatoes: Adds an intense tomato flavor and a vibrant hue to the dish.
- ½ teaspoon garlic powder, onion powder, salt: Essential seasonings that deepen the savory base.
- ¼ teaspoon black pepper, paprika: Offers subtle heat and smoky undertones.
- 2 tablespoons olive oil, divided: For sautéing and bringing out richness in the sauce.
- 2 tablespoons butter, divided: Adds creaminess and helps achieve a silky texture in the sauce.
- 1 pint cherry tomatoes: Burst of freshness and sweetness balancing the creaminess.
- ½ cup sun-dried tomatoes, drained and chopped: Intensifies the tomato flavor with a chewy, tangy bite.
- 1 shallot, chopped: Provides a mild onion flavor with a slight sweetness.
- 4-6 cloves garlic, minced: Infuses the dish with aromatic depth and warmth.
- ¼ teaspoon red pepper flakes: Adds a gentle kick that complements the cream sauce.
- 1 ½ cups low sodium chicken broth: The base liquid that melds everything together without overpowering.
- 1 tablespoon cornstarch: Helps thicken the sauce, giving it that perfect creamy consistency.
- 1 cup heavy cream (or evaporated milk + cornstarch): Essential for the luscious, velvety sauce texture.
- 1 teaspoon dried parsley, dried basil (or 1 tablespoon each fresh): Adds herby brightness and classic Tuscan character.
- ½ teaspoon dried oregano: Complements the basil with its earthy notes.
- ½ cup finely grated fresh Parmesan cheese: Brings umami richness and a slight nutty tang.
- 2 cups baby spinach (optional): Introduces color, freshness, and a healthy touch without overpowering.
- Salt and pepper to taste: To perfectly balance the flavors.
- Pasta, mashed potatoes, or rice for serving: Ideal bases to soak up all that delicious sauce.
How to Make Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe
Step 1: Season the Shrimp
Start by mixing the oil from the sun-dried tomato jar with garlic powder, onion powder, salt, black pepper, and paprika in a large bowl. Toss your peeled and deveined shrimp in this seasoning mixture until each piece is beautifully coated. This step not only infuses the shrimp with flavor but also prepares them for a deliciously seared finish.
Step 2: Cook the Shrimp
Melt 1 tablespoon butter with 1 tablespoon olive oil in a large non-reactive skillet over medium-high heat. Cook the shrimp in two batches, placing them in a single layer to get that nice sear. It takes about 2 minutes per side until they turn opaque and juicy. Once cooked, transfer the shrimp onto a plate and let them rest — you can remove the tails if you prefer a neater bite later on.
Step 3: Sauté the Aromatics and Tomatoes
Using the same skillet, heat another tablespoon of oil from the sun-dried tomato jar over medium heat, allowing the flavorful drippings to meld with the oil. Add cherry tomatoes, chopped sun-dried tomatoes, shallots, minced garlic, and red pepper flakes. Sauté everything until the shallots soften and the tomatoes begin to burst, releasing their juices — about 4 to 5 minutes. This creates the flavor-packed foundation of your sauce.
Step 4: Create and Thicken the Cream Sauce
Reduce the heat to low, then stir in the heavy cream. Meanwhile, whisk the chicken broth with cornstarch until smooth and add it to the skillet, which will help thicken the sauce. Stir in dried parsley, basil, and oregano for that classic Tuscan herb aroma. Bring the sauce to a gentle simmer while scraping the pan’s bottom to lift all those beautiful browned bits. Keep stirring until the sauce thickens to a luscious, creamy consistency that will coat your shrimp perfectly.
Step 5: Finish the Sauce with Cheese and Spinach
Lower the heat to medium-low and stir in the grated Parmesan cheese, letting it melt slowly to enrich the sauce with its nutty, salty character. Taste and adjust salt and pepper as needed. If you love a touch of green, add baby spinach and cook for 1 to 2 minutes until it just wilts, adding freshness and a lovely burst of color.
Step 6: Combine and Warm Through
Finally, nestle your cooked shrimp back into the skillet, allowing them to warm through as they soak up that heavenly sauce. A sprinkle of fresh parsley on top before serving adds a vibrant finish. This final step brings everything together, making your Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe ready to enjoy.
How to Serve Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe
Garnishes
Fresh herbs like parsley or basil are perfect for garnishing this dish, offering a pop of color and a fresh herbal scent with every bite. A little extra Parmesan grated on top right before serving also elevates its cheesy, indulgent notes beautifully.
Side Dishes
This Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe pairs wonderfully with a variety of sides. Serve it over your favorite pasta — fettuccine or linguine works wonderfully to capture the sauce. For a cozy twist, creamy mashed potatoes are amazing at soaking up every luscious drop. If you prefer something lighter, steamed rice offers a neutral canvas that lets the shrimp and sauce shine.
Creative Ways to Present
Try serving this dish in individual shallow bowls for an intimate, restaurant-style feel. You can also stuff the shrimp and sauce into hollowed-out bell peppers for a colorful, unexpected presentation. For entertaining, consider plating it alongside garlic bread and a crisp green salad to round out the experience.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers of the Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, preserving the flavors well so you can enjoy a quick meal later without losing any of the sauce’s creamy goodness.
Freezing
Because shrimp can become rubbery if frozen and reheated, freezing this dish is best avoided. However, you can freeze the sauce separately, then combine with freshly cooked shrimp when you’re ready to eat. Freeze the sauce in a sealed container for up to 2 months.
Reheating
Gently reheat leftovers in a skillet over low heat to maintain the sauce’s creaminess and the shrimp’s tenderness. Avoid microwaving at high power as it can cause the shrimp to toughen and the sauce to separate. Add a splash of chicken broth or cream if the sauce looks too thick during reheating.
FAQs
Can I use frozen shrimp for this recipe?
Yes! Just make sure to thaw the shrimp completely and pat them dry before seasoning and cooking. This helps achieve that perfect sear and prevents excess water from diluting the sauce.
Is there a substitute for heavy cream in this recipe?
You can use evaporated milk combined with a bit of cornstarch as a lighter alternative. This will still provide creaminess without the heavier fat content of cream.
Can I make this dish vegetarian?
To keep this Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe vegetarian, substitute the shrimp with hearty vegetables like mushrooms or artichoke hearts. Use vegetable broth instead of chicken broth, and you’re good to go!
How spicy is this recipe?
The red pepper flakes add just a subtle, warming heat that complements the other flavors. Feel free to adjust the amount to suit your spice preference.
What’s the best way to serve leftover sauce?
The leftover sauce is delicious spooned over roasted vegetables or as a creamy dip for crusty bread. You can also toss it with pasta for a quick, flavorful meal.
Final Thoughts
There is something truly special about the Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe that makes it a standout dish in any kitchen. With its rich flavors, creamy texture, and vibrant ingredients, it’s one of those meals that feels both indulgent and comforting. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to become a treasured favorite. So go ahead, give it a try—you’ll be delighted every step of the way!
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Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Tuscan Shrimp recipe features succulent shrimp cooked in a rich, creamy sun-dried tomato sauce infused with garlic, herbs, and Parmesan cheese. Perfectly balanced with cherry tomatoes, spinach, and aromatic spices, it’s a comforting dish that pairs beautifully with pasta, mashed potatoes, or rice. Ready in just 30 minutes, it makes an elegant yet easy meal for any weeknight or special occasion.
Ingredients
Shrimp and Seasoning
- 1 pound large shrimp (26–30 count), peeled and deveined, tails on
- 1 tablespoon oil from sun-dried tomatoes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Cooking Fats
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 1 tablespoon oil from sun-dried tomatoes
Vegetables and Aromatics
- 1 pint cherry tomatoes
- ½ cup sun-dried tomatoes, drained and roughly chopped
- 1 shallot, chopped
- 4–6 cloves garlic, minced
- ¼ teaspoon red pepper flakes
Liquids and Thickening Agents
- 1 ½ cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk + 1 ½ teaspoons cornstarch)
Herbs and Cheese
- 1 teaspoon dried parsley
- 1 teaspoon dried basil (or 1 tablespoon each fresh parsley and basil)
- ½ teaspoon dried oregano
- ½ cup finely grated fresh Parmesan cheese
Greens and Seasoning
- 2 cups baby spinach (optional)
- Salt and pepper to taste
Serving Suggestions
- Pasta
- Mashed potatoes
- Rice
Instructions
- Season the Shrimp: In a large bowl, whisk together 1 tablespoon of oil from the sun-dried tomato jar with garlic powder, onion powder, salt, black pepper, and paprika. Add the shrimp to the bowl and toss to coat them evenly with the seasoning mixture.
- Cook the Shrimp: Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a large non-reactive saucepan over medium-high heat. Add the shrimp in a single layer, working in two batches to avoid crowding. Cook the shrimp until they turn opaque, about 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate. Optionally, remove tails once cool.
- Sauté Vegetables and Aromatics: In the same pan, heat 1 tablespoon of oil from the sun-dried tomato jar over medium heat, using the leftover drippings for flavor. Once hot, add cherry tomatoes, sun-dried tomatoes, chopped shallot, minced garlic, and red pepper flakes. Sauté until the shallots soften, about 4-5 minutes.
- Make the Sauce: Reduce heat to low and pour in the heavy cream. In a separate small bowl, mix chicken broth with cornstarch until smooth, then add this mixture to the pan. Stir in dried parsley, dried basil, and dried oregano. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan, and simmer until thickened to your preferred consistency, stirring often.
- Finish the Sauce: Lower heat to medium-low and stir in finely grated Parmesan cheese. Continue cooking and stirring for 1-2 minutes until the cheese has melted completely. Season the sauce with additional salt and pepper to taste. Add the baby spinach and cook for 1-2 minutes just until wilted.
- Combine and Serve: Return the cooked shrimp to the skillet and warm through so they absorb the sauce’s flavors. Garnish with fresh parsley if desired. Serve the creamy Tuscan shrimp over your choice of pasta, mashed potatoes, or rice for a hearty meal.
Notes
- You can substitute heavy cream with evaporated milk combined with cornstarch for a lighter option.
- Please ensure shrimp is cooked just until opaque to avoid toughness.
- Sun-dried tomato oil enhances flavor; if unavailable, use extra olive oil but expect a milder taste.
- Adding spinach is optional but offers color and added nutrients.
- Use low sodium chicken broth to control saltiness.
- For fresh herbs, use 1 tablespoon each of parsley and basil instead of dried.
- Serve immediately for best texture and flavor.
