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This Tuscan shrimp recipe is my absolute favorite when I want to create something special in minutes. The sauce is pure luxury buttery garlic mixed with parmesan sun dried tomatoes and fresh spinach. I love how the plump shrimp soak up all those amazing flavors. Best part? It takes just 15 minutes to get this restaurant worthy dish on your table.
Why I Love Making This
Every time I make this dish my kitchen fills with the most incredible aroma. The sauce comes out velvety smooth and the shrimp turn perfectly pink and tender. I started making this on busy weeknights but now it's my go to when friends come over. Everyone always asks for seconds.
Everything You Need
After years of tweaking this recipe here's exactly what makes it amazing:
- Wild caught shrimp so sweet and tender
- Plenty of fresh minced garlic
- Real salted butter no substitutes
- Sun dried tomatoes in oil they pack so much flavor
- Fresh baby spinach it wilts perfectly
- Half and half for that silky sauce
- Good parmesan freshly grated
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Let's Get Cooking
- Pat the Shrimp Dry
- Start by patting those shrimp dry they'll brown better that way.
- Melt the Butter
- Melt butter in your biggest skillet and add lots of garlic.
- Cook Sun-Dried Tomatoes
- When your kitchen smells amazing toss in those sun dried tomatoes.
- Make the Sauce
- Pour in your half and half let it bubble then stir in parmesan until it's silky smooth.
- Add Shrimp and Spinach
- Add shrimp cook just until pink then toss in spinach until barely wilted. Dinner's ready.
What Goes With It
My family loves this over hot pasta catching every drop of sauce. Sometimes I serve it with crusty garlic bread for soaking up all that goodness. When I'm keeping things light I pile it on steamed rice or serve a bright lemony salad alongside.
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Frequently Asked Questions
- → What can I serve this shrimp with?
- This dish goes great with pasta, rice, or steamed vegetables. For pasta, mix it with the sauce and add some pasta water for the best results.
- → Can I use frozen shrimp?
- Yes, just thaw them completely and pat dry before cooking. Make sure they're pink and cooked through before removing from the pan.
- → What can I use instead of half and half?
- You can mix equal parts light cream and milk, or use all light cream or heavy cream. The choice affects the richness and calorie content.
- → How do I thicken the sauce?
- Mix cornstarch with water and add it to the simmering sauce. Keep stirring until it reaches your desired thickness.
- → Can I skip the wine?
- Yes, the wine is optional. It adds flavor but you can skip it or replace it with chicken broth for similar results.