Creamy Tuscan Shrimp Recipe

This Creamy Tuscan Shrimp recipe is coated in a light and creamy garlic parmesan sauce filled with sun dried tomatoes, spinach and and cream. This recipe is also low-carb and keto approved. 

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It’s so quick and easy to make this Tuscan Shrimp recipe, which is ready in less than 15 minutes. Filled with creaminess, garlic, sun dried tomatoes, spinach and parmesan cheese is rich and decadent, great served over pasta, mashed potatoes or mashed cauliflower for a low carb version. 

What kind of wine goes well with this recipe

White wine pairs great with this recipe. Try a light Chardonnay or Pinot Gris or for a sweeter wine go for a Riesling or Sparkling Moscato. 

Recipe notes and tips:

  • Use any medium to large shrimp, around 31-40 count size is going to be good. 
  • For best results use raw shrimp because the shrimp cooks extremely fast, therefore double cooking them will result in rubbery overcooked shrimp.
  • You should probably take the tails of the shrimp but if you want to make it look really pretty you can leave them on.
  • Opt for fresh shrimp. You can use frozen too but the fresh one will taste better.
  • I don’t recommend subbing the cream for half and half or milk because the sauce may curdle and won’t be thick, you might have to add more flour in order for the sauce to thicken properly.
  • If you use dried sun dried tomatoes you should use more than 5oz. The best option is to use sun dried tomatoes that were packed in oil. 
  • Instead of shrimp you can use cooked chicken or white fish fillet. Just cook your protein as you’d normally do and add it back into the Tuscan sauce at step 5.

Ingredients for the Creamy Tuscan Shrimp

Butter, you can use salted or unsalted. Using butter will not only add some fats to the shrimp but will also enhance the flavour 

Garlic, add lots of minced garlic which will elevate this tuscan shrimp dish

Shrimps, make sure they are peeled, deveined and remove the tails preferable as it’s much easier to eat without the tails

Yellow onion, diced

Sun dried tomatoes, preferably jarred and in oil. You can also use dried sun dried tomatoes but you might need to use more

Cooking cream

White wine, dry white wine works nicely but it’s optional. Most of the alcohol will evaporate while cooking.

Baby spinach, use fresh preferably. You get so many nutrients from the spinach and a nice pop of color

Parmesan cheese, freshly grated. You can also use packaged grated parmesan cheese but it tastes do much better when you use freshly grated

Cornstarch, or cornflour to thicken up the sauce. You can also use flour

Italian dried herbs 

Fresh parsley

How to make the best Tuscan Shrimp

FIRST STEP:

Start by melting the butter with the garlic in a large skillet over medium-high heat, about one minute.

Then add in the shrimp and cook for 2 minutes on each side until the shrimp is just cooked through and pink.

SECOND STEP:

Transfer to a bowl and set aside.

In that same pan fry the onion in the leftover butter. If you are using any white wine now is the time to pour it in and allow it to reduce to half.

THIRD STEP:

Scrap with your wooden spoon any bits off of the bottom of the pan.

Now add in the sun dried tomatoes and fry for a couple of minutes to release their flavors.

FOURTH STEP:

Reduce the heat to medium-low, add the half and half and bring to a gentle simmer while stirring occasionally.

a)

b)

Season with salt and freshly ground black pepper to taste.

a)

b)

c)

d)

FIFTH STEP:

Now it’s time to add in the fresh baby spinach leaves and allow them to wilt in the hot sauce.

Add in  the freshly grated parmesan cheese as well. 

SIXTH STEP:

Allow the sauce to simmer for a couple of minutes more, until the cheese has melted through the sauce.

For a thicker sauce add the cornstarch that has been dissolved in the water in the middle of the pan and continue to simmer stirring until the sauce thickens. 

SEVENTH STEP:

Add the cooked shrimp back in the pan, sprinkle generously with the herbs and the parsley and give it a stir or two. 

Serve hot over pasta, rice or on its own.

Enjoy!

What can you serve with the creamy tuscan shrimp?

This recipe is delicious on its own and it’s also a perfect keto friendly dinner idea. However the creamy tuscan shrimp pairs nicely with other yummy dishes like: 

  • Over cooked pasta and sprinkled generously with parmesan cheese
  • Soak up the creamy sauce with a warm piece of garlic bread
  • Pair amazing with rice as well
  • Keep it light for lunch and serve it on its own, or with a couple pieces of french bread

Creamy Tuscan Shrimp Recipe

Creamy Tuscan Shrimp Recipe

Yield: 10
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients

  • Butter, you can use salted or unsalted. Using butter will not only add some fats to the shrimp but will also enhance the flavour 
  • Garlic, add lots of minced garlic which will elevate this tuscan shrimp dish
  • Shrimps, make sure they are peeled, deveined and remove the tails preferable as it’s much easier to eat without the tails
  • Yellow onion, diced
  • Sun dried tomatoes, preferably jarred and in oil. You can also use dried sun dried tomatoes but you might need to use more
  • Cooking cream
  • White wine, dry white wine works nicely but it’s optional. Most of the alcohol will evaporate while cooking.
  • Baby spinach, use fresh preferably. You get so many nutrients from the spinach and a nice pop of color
  • Parmesan cheese, freshly grated. You can also use packaged grated parmesan cheese but it tastes do much better when you use freshly grated
  • Cornstarch, or cornflour to thicken up the sauce. You can also use flour
  • Italian dried herbs 
  • Fresh parsley

Instructions

FIRST STEP:

Start by melting the butter with the garlic in a large skillet over medium-high heat, about one minute.

Then add in the shrimp and cook for 2 minutes on each side until the shrimp is just cooked through and pink.

SECOND STEP:

Transfer to a bowl and set aside.

In that same pan fry the onion in the leftover butter. If you are using any white wine now is the time to pour it in and allow it to reduce to half.

THIRD STEP:

Scrap with your wooden spoon any bits off of the bottom of the pan.

Now add in the sun dried tomatoes and fry for a couple of minutes to release their flavors.

FOURTH STEP:

Reduce the heat to medium-low, add the half and half and bring to a gentle simmer while stirring occasionally.

Season with salt and freshly ground black pepper to taste.

FIFTH STEP:

Now it’s time to add in the fresh baby spinach leaves and allow them to wilt in the hot sauce.

Add in  the freshly grated parmesan cheese as well. 

SIXTH STEP:

Allow the sauce to simmer for a couple of minutes more, until the cheese has melted through the sauce.

For a thicker sauce add the cornstarch that has been dissolved in the water in the middle of the pan and continue to simmer stirring until the sauce thickens. 

SEVENTH STEP:

Add the cooked shrimp back in the pan, sprinkle generously with the herbs and the parsley and give it a stir or two. 

Serve hot over pasta, rice or on its own.

Enjoy!

Notes

  • Use any medium to large shrimp, around 31-40 count size is going to be good. 
  • For best results use raw shrimp because the shrimp cooks extremely fast, therefore double cooking them will result in rubbery overcooked shrimp.
  • You should probably take the tails of the shrimp but if you want to make it look really pretty you can leave them on.
  • Opt for fresh shrimp. You can use frozen too but the fresh one will taste better.
  • I don’t recommend subbing the cream for half and half or milk because the sauce may curdle and won’t be thick, you might have to add more flour in order for the sauce to thicken properly.
  • If you use dried sun dried tomatoes you should use more than 5oz. The best option is to use sun dried tomatoes that were packed in oil. 
  • Instead of shrimp you can use cooked chicken or white fish fillet. Just cook your protein as you’d normally do and add it back into the Tuscan sauce at step 5.

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gSodium: 44mgSugar: 10gProtein: 12g