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!
This delish dish comes together in about 30 minutes. Make a full meal and serve it with a Salad, Green Beans and Bread.
Creamy Garlic Shrimp
If you love shrimp and a creamy garlic parmesan sauce then this recipe is going to become your new favorite! 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! 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!
What is Tuscan Style Food?
Tuscan food is based on the idea of poor cooking. This means simple meals that are inexpensive and could easily be made in large amounts. It is not elaborate or complicated and uses high quality ingredients and natural flavors. Lots of garlic and herbs and spinach and sun-dried tomatoes. This Creamy Tuscan Garlic Shrimp is just that. Simple, fresh, full of flavor and can feed a lot. It is easy to double and feed any more as well. This sauce and type of cooking are so incredible, if you love this you are going to love these others. Creamy Tuscan Italian Sausage, Tuscan Garlic Scallops, Tuscan Pasta Salad, Stuffed Tuscan Garlic Chicken, and Insanely Good Creamy Tuscan Garlic Salmon. This is only the beginning, check my blog for more Tuscan inspired dishes.
What You Will Need For Tuscan Shrimp
You can use frozen or fresh shrimp and have an impeccable results. I like to buy them already peeled and deveined for faster prep.
- Shrimp: Use large shrimp that are peeled and deveined.
- Garlic: Minced garlic cloves.
- Olive Oil: Adds flavor and cooks the shrimp beautifully
- Heavy Cream: Totally worth the few extra calories. It provides a smooth rich sauce.
- Chicken Broth: Gives flavor and breaks up the heaviness of the cream.
- Garlic Powder: Helps provide that extra punch of garlic flavor.
- Italian Seasoning: The Best combination of seasonings. Make your own here, and keep it handy, it goes with everything.
- Parmesan Cheese: Freshly grated for flavor and a bit salty tang.
- Spinach: Adds color, texture and flavor.
- Sun-Dried Tomatoes: Use jarred sun-dried tomatoes that have been drained.
How To Make Creamy Tuscan Garlic Shrimp
This comes together in 30 minutes and then dinner is ready! Perfect for busy nights and lazy weekends.
- Shrimp: 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.
- Sauce: Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken.
- Add: Add the spinach and sun-dried tomatoes and let it simmer until the spinach starts to wilt.
- Combine: Add the shrimp back to the pan and serve over pasta if desired.
Pro Tips for The Best Creamy Tuscan Garlic Shrimp
Shrimp is easy to cook with and this sauce is to die for, so what are you waiting for, make this tonight!
- Shrimp: I like to use fresh shrimp as much as I can, it brings the best flavor. You can take the tails off before you cook them so that the tuscan shrimp is easier to eat. Remember to cook the shrimp just till it’s pink all over. You do not want to overcook it, it can become rubbery. Another reason I don’t like to use precooked shrimp. It can be easily overcooked. If you do use frozen, let it thaw in the fridge or use the quick thaw method that is printed on the back of the package.
- Heavy Cream: You really do not want to trade out the heavy cream for half and half in this dish. Half and half has added sugar for one. And it will create a thinner sauce that you will have to add a thickener too. Your creamy tuscan sauce will not be as creamy. Truly the heavy cream is the best way to go.
- Saute: If you want a richer flavor to your shrimp sauté the shrimp in butter instead of olive oil. Oh my!
- Spinach: I like to cut or break off the stems from the spinach so I don’t have any of the hard stem parts in my sauce. This is an extra step that you do not have to do. Just a personal preference.
- Sun Dried Tomatoes: Use the jarred sun dried tomatoes , drain them but do not rinse them.
- Serve: This incredible on its own but we love it served over a bowl of freshly cooked noodles.
Storing Leftover Tuscan Shrimp
This Garlic shrimp dish is best fresh, but leftovers are just as good. They will keep in the fridge for up to 4 days in a tightly covered container. Warm up slowly on the stove. Microwaving can make the shrimp rubbery if it is overheated. I do not recommend freezing this as the cream sauce will not reheat well.
More Delicious Shrimp Pasta Recipes
Shrimp is super easy to cook and cooks up fast, making it a great option when you need dinner quick. It pairs super nicely with all sorts of different spices and flavors making it very versatile. Shrimp has a mild flavor that does not over power or taste fishy. It can be a bit tricky to cook in the fact you do not want to over cook it and make it rubbery. But try these tried and true recipes and you will have success every single time!
- Creamy Parmesan Garlic Shrimp Pasta
- Lemon Garlic Shrimp Pasta
- Shrimp Scampi
- Perfect 10 Minute Air Fryer Shrimp
- Sweet and Sour Shrimp
- Homemade Sticky Honey Garlic Butter Shrimp
Creamy Tuscan Garlic Shrimp
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Can I use frozen spinach instead of fresh?
Using frozen spinach would make it a different texture and also make it full of more liquid. I would stick to fresh if you can but if you try it with frozen, let me know how it turns out!
I really like this.
I’m always doing alfredo fettucine for my kids and I wanted to do something a little different. I searched up shrimp and spinach recipes and came across this one. Got up and did it same day for dinner.
The only thing different I did was used cherry tomatoes (no sun dried tomatoes) and added some red pepper flakes.
Made it with fettucine.
So yummy. Definitely saving this to make again.
Wow! That was delicious! I used cooked shrimp because I’m lazy and just threw them in the last minute to heat through. My family devoured it and they want it as a regular menu item. So easy too! That’s my kind of meal. Thank you!
Delicious! My husband took his time because he said he wanted to savor the flavors.
Could I substitute roasted red peppers for the sun dried tomatoes?
Yes, that sounds delicious!
I had been saving this for ages to try & finally cooked it for dinner tonight. It is so delicious! I used medium sized, easy peal shrimp & while the sauce was simmering after searing the shrimp, I quickly removed the shells. I can’t wait for lunch tomorrow & I will definitely be making this again & again… it’s a new favourite & so fast & easy!!! Thank you for sharing this recipe, Alyssa… your recipes are wonderful.
I would remove shells before I cooked the shrimp. Easy.
Aug. 14/21: This is a winner, winner, shrimp dinner. It is definitely 5⭐️. It is exceptionally easy and exceptionally delicious. Use really large shrimp…. Reviewers said throw in some mushrooms with garlic, shrimp to brown. I did. It’s a necessity! We had frozen an adequate amount of rice from rice cooker, so used that. Don’t think we’ll have with pasta. This was too easy. Mmmmm
Tonight is my second time making. Tonight we added scallops, onion, garlic and mushrooms. Can’t wait to eat it. Such a versatile recipe. Thank you!
I just made this tonight, absolutely delicious!! Very easy and fast! I just love your recipe’s thank you so much for sharing! I wish I could post a picture of mine‼️‼️
I made this for Easter dinner and it was delish! I’ve shared it with my family far and wide now! Easy to prepare the ingredients ahead so it’s a quick assembly the day of. I served it with bread but leftovers the next day, I made some angel hair pasta. Delish again! Winner! Winner!
This would be good with chicken too for anyone that can’t have or doesn’t like shrimp.
I made this (with modifications) for our Good Friday Dinner and it was delicious. My modifications: (1) I used Tomato Powder + water instead of Chicken Broth (to keep it “meat-free”); (2) I added sliced Button Mushrooms; (3) I sauteed both the Shrimp and the Mushrooms (separately) in 1/2 Butter and 1/2 Olive Oil; (4) I used Diced Tomatoes instead of Sun-dried (to be more economical); and (5) I added a shredded “Italian Blend” of cheese to the sauce and set out the Parmesan along with Salt, Pepper, Cayenne Pepper Flakes, and Dinner Rolls (for “thems who want”) when I served it (over Angel Hair pasta). We were nine (9), I tripled the recipe (calibrating for 12) and there were NO leftovers! Even the kids loved it! 🙂
Great recipe! Delicious and easy! It was a slam dunk with adults AND kids….which is one tough approval combo! Thank you!!!
wonderful! Thank you!
This recipe is delicious! I doubled the recipe and served it over penne. The only things I did different were adding baby bella mushrooms and a big pinch of cayenne. My guests LOVED it. I’ve also have made the Tuscon sauce exactly as instructed with salmon filets and served over rice. Also delicious! Great recipe … thank you!
I never leave comments on food web sites unless I’m excited about a dish. Creamy Tuscan Garlic Chicken is my new favorite. The flavors are wonderful! Can’t wait to make it again. Easy to make also!
GREAT recipe. I used fresh kale from the garden in place of the spinach, added chunky cut fresh mushrooms, and used a pound of small shrimp instead. I served it over tomato basil noodles.
Will make this recipe for company in the future.
Tried this tonight, it was delicious! My family loved it, i’m sure I will be making it again in the near future!
I am making the Tuscan garlic shrimp recipe and because of the heavy cream and wondering if this can be done ahead and reheated low ?
Yes. You should be able to reheat at a later time no problem. Thanks for following along with me!
Wow! This Creamy Tuscan Garlic Shrimp recipe was definitely a keeper. I followed it to a “T” except I had some extra mushrooms so I threw them in. It was very very good and so easy.
It went great with a little side salad with raspberry vinaigrette and of course garlic bread.
Can’t wait to make it again. My family was very pleased with dinner tonight..
Hi – Your creamy garlic tuscan shrimp and chicken is delicious! I was thinking of making it for New Years eve. Do you think i can make it ahead of time and then heat it in the oven?
Yes, that sounds great! Enjoy and Happy New Year! XOXO