Creamy Tuscan Garlic Shrimp is the most amazing creamy shrimp dish. A creamy garlic parmesan sauce with spinach and sun-dried tomatoes creates an unforgettable restaurant quality meal right at home!
Creamy Tuscan Garlic Shrimp
If you love shrimp and a creamy garlic parmesan sauce then this recipe is going to become your new favorite! Holy cow this dish amazing. It comes from one of my top recipes, the original Creamy Tuscan Garlic Chicken. The sauce is absolute perfection. Every single time I make it I am reminded of how good it is. This is a tried and true recipe that I use again and again!
The best part about this meal is that it is made in under 30 minutes and tastes like it came out of a five-star restaurant. The shrimp cook in just a matter of minutes and the creamy sauce on top is to die for. The addition of sun-dried tomatoes and spinach makes this sauce more unique and is perfect served over a heaping pile of pasta!
What is Tuscan style food?
It is a blend of garlic, Italian style herbs, and can include spinach and sun dried tomatoes. It is great served as a pasta dish.
How do you make Tuscan Garlic Shrimp?
You start by cooking your shrimp and garlic until pink in olive oil until pink. Remove and set aside on a plate to make the sauce. Add heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese and let simmer until it starts to thicken. Add sun-dried tomatoes, and spinach and cook until it starts to wilt and then add the shrimp back to the sauce.
Can you substitute this dish with chicken?
Absolutely. The original Creamy Tuscan Garlic Chicken is here.
This dish is absolutely fantastic. The creamy sauce in this recipe is going to blow your family away. You are going to love this meal just as much as we did!
More delicious shrimp pasta recipes:
Creamy Shrimp Florentine
- 1½ pounds large shrimp peeled and deveined
- 3 garlic cloves minced
- 2 Tablespoons olive oil
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup parmesan cheese
- 1 cup spinach chopped
- ½ cup sun-dried tomatoes
- In a large skillet add olive oil and cook the shrimp and garlic on medium high heat for 2-3 minutes or until pink. Remove shrimp and set aside on a plate.
- Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the shrimp back to the pan and serve over pasta if desired.