Creamy Garlic Butter Tuscan Shrimp is a decadent and flavorful dish that brings together tender shrimp in a rich, velvety sauce. The shrimp are sautéed in garlic and butter, then simmered in a creamy sauce infused with sun-dried tomatoes, spinach, and a touch of Parmesan cheese. The Tuscan-inspired flavors of the sun-dried tomatoes and spinach add a vibrant contrast to the luxurious creaminess of the sauce, while the garlic butter imparts a savory depth. This dish is quick to prepare yet feels indulgent, making it perfect for both weeknight dinners and special occasions. Served over pasta, rice, or with crusty bread, it’s a meal that’s as comforting as it is delicious.
Creamy Garlic Butter Tuscan Shrimp
Ingredients
- 2 tbsp salted butter
- 6 cloves garlic, finely diced
- 1 pound shrimp or prawns, tails on or off
- 1 yellow onion, diced
- 1/2 cup white wine
- 5 ounces sun dried tomato strips in oil drained, reserve 1 teaspoon of the jarred oil for cooking
- 1-3/4 cups half and half
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 3 cups baby spinach leaves, washed
- 2/3 cup parmesan cheese, shredded
- slurry of 1 teaspoon cornstarch mixed with 1 tablespoons of water
- 2 tsp dried Italian herbs
- 1 tbsp fresh parsley chopped
Instructions
- Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
- Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
- Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
- Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through. Serve over pasta, rice or steamed vegetables.
Notes
Half and half is made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half. Alternatively, use all light cream or heavy cream. Substitute half and half with almond milk.
If serving with pasta: add in pasta cooked al dente along with ¼ cup of reserved pasta water into the pan of shrimp once they are cooked. Gently mix through the sauce until combined. Serve immediately.
Tried this recipe?Let us know how it was!