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Tres Leches Cake

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Creamy Tuscan Shrimp is a rich, one-skillet seafood dish featuring tender shrimp in a garlic-Parmesan cream sauce with sun-dried tomatoes and spinach. It’s fast, flavorful, and perfect for both weeknights and special occasions.

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil or butter
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes (in oil), chopped
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper flakes (optional)
  • 2 tbsp fresh basil or parsley, chopped (optional for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
  2. In the same skillet, reduce heat to medium. Add a little more oil if needed, then sauté garlic for about 30 seconds until fragrant.
  3. Stir in chopped sun-dried tomatoes and cook for another minute.
  4. Pour in heavy cream and bring to a gentle simmer. Add Parmesan cheese and Italian seasoning. Stir until smooth and slightly thickened.
  5. Add spinach and cook until wilted, about 2 minutes.
  6. Return shrimp to the skillet and stir to coat in the sauce. Simmer for another 1–2 minutes to heat through.
  7. Adjust seasoning to taste. Sprinkle with crushed red pepper flakes and garnish with fresh herbs if desired.
  8. Serve hot over pasta, rice, or with crusty bread.

Notes

  • Use thawed, patted-dry frozen shrimp if fresh isn’t available.
  • Don’t overcook shrimp—remove as soon as they turn pink and opaque.
  • Substitute spinach with kale or arugula for variety.
  • Serve over cauliflower mash or zucchini noodles for a low-carb option.
  • Reheat gently to avoid rubbery shrimp; add cream if sauce thickens.

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