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.
