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Creamy Tuscan Shrimp

20-MinutesCheesyCoastalCreamyDinnerGarlicHeartyQuickSauceSavorySeafoodStove-TopVegetable
Time :20 minutes
Yield :4 servings
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Juicy shrimp and fresh vegetables in a creamy pasta Alfredo dish topped with shredded cheese and chopped parsley, served in a black bowl on a wooden table.

The Scoop

Shrimp got the Tuscan treatment, and the sauce is doing all the talking.
Creamy half-and-half, garlicky shrimp, sun-dried tomatoes, wilted spinach, Parmesan, and Italian herbs come together in one rich, silky skillet. Spoon it over pasta, rice, or vegetables and let that sauce do what it does best.
Hack it:
Add red pepper flakes or Calabrian chiles for a little heat.
Swap the shrimp for chicken, salmon, or scallops.
Add mushrooms, roasted red peppers, or artichoke hearts for extra texture.
Use heavy cream for an even richer sauce or evaporated milk for a lighter option.
Finish with fresh basil, extra Parmesan, lemon zest, or a squeeze of lemon juice.
Add a splash of pasta water if serving with noodles to loosen the sauce and help it cling.
Leftovers:
Toss with pasta for a quick creamy seafood pasta.
Spoon over toasted sourdough for a saucy shrimp bruschetta.
Turn it into a rice bowl with roasted vegetables and extra Parmesan.
Fold the shrimp and sauce into an omelet or frittata.
Chop the shrimp and use the mixture as a filling for quesadillas or stuffed peppers.

Ingredients

  • 2 tablespoons salted butter
  • 6 cloves garlic, finely diced
  • 1 pound shrimp
  • 1 small yellow onion, diced
  • 1/2 cup white wine, optional
  • 5 ounces jarred sun-dried tomato strips in oil, drained but reserving 1 teaspoon of the oil
  • 1 3/4 cups half-and-half
  • salt, to taste
  • pepper, to taste
  • 3 cups baby spinach leaves, washed
  • 2/3 cup Parmesan cheese, freshly grated
  • 1 teaspoon cornstarch slurry, optional
  • 2 teaspoons dried Italian herbs, or to taste
  • 1 tablespoon fresh parsley, chopped
  • rice, optional, cooked, for serving
  • pasta, optional, cooked, for serving
  • vegetables, optional, steamed for serving

Directions

  • Heat a large skillet over medium-high heat.
  • Melt the butter and add in the garlic.
  • Fry until fragrant, about 1 minute.
  • Add in the shrimp and fry until slightly cooked through and pink, about 2 minutes on each side.
  • Move the shrimp to a bowl and set it aside.
  • Fry the onion in the butter leftover in the skillet.
  • Pour in the white wine and cook until the mixture reduces by half, scraping any bits off the bottom of the pan. These bits are called fond, and they’re the secret to making sauces taste amazing.
  • Add the sun-dried tomatoes and reserved oil and cook for 1-2 minutes.
  • Reduce the heat to low-medium.
  • Add the half-and-half and bring to a low simmer, stirring occasionally.
  • Season with salt and pepper to taste.
  • Add in the spinach leaves, cooking until they wilt in the sauce
  • Add in the parmesan cheese. Allow the sauce to simmer until the cheese melts through the sauce. For a thicker sauce, add the cornstarch slurry to the center of the pan and let simmer while stirring the mixture quickly until the sauce thickens.
  • Add the shrimp back into the pan.
  • Add in the herbs and parsley to taste.
  • Serve over rice, pasta, or steamed vegetables!
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