Description
This Tuscan Shrimp recipe is a delicious and easy way to enjoy a taste of Italy. Tender shrimp are cooked in a creamy tomato sauce with garlic, herbs, and Parmesan cheese, then served over your choice of pasta, mashed potatoes, or rice.
Ingredients
Units
Scale
Shrimp:
- 1 pound large shrimp (26-30 count), peeled and deveined, tails on
- 1 tablespoon oil from sun-dried tomatoes
- 1/2 teaspoon EACH garlic powder, onion powder, salt
- 1/4 teaspoon EACH black pepper, paprika
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
Creamy Tuscan Sauce:
- 1 tablespoon oil from sun-dried tomatoes
- 1 pint cherry tomatoes
- 1/2 cup sun-dried tomatoes, drained and roughly chopped
- 1 shallot, chopped
- 4–6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk + 1 1/2 teaspoons cornstarch)
- 1 teaspoon EACH dried parsley, dried basil (or 1 tablespoon EACH fresh)
- 1/2 teaspoon dried oregano
- 1/2 cup finely grated fresh Parmesan cheese
- 2 cups baby spinach (optional)
- Salt and pepper to taste
For Serving (Pick One):
- Pasta
- Mashed potatoes
- Rice
Instructions
- Marinate Shrimp: In a large bowl, whisk together 1 tablespoon oil from the sun-dried tomato jar and all the shrimp seasonings. Add the shrimp and turn to coat.
- Cook Shrimp: Melt 1 tablespoon butter with 1 tablespoon olive oil in a large non-reactive saucepan over medium-high heat. Working in two batches, add shrimp in a single layer and cook just until opaque, about 2 minutes per side. Transfer to a plate using a slotted spoon. Repeat. You can remove the tails once cool enough to handle if desired.
- Make Sauce: Heat 1 tablespoon oil from the sun-dried tomatoes jar over medium heat with the drippings in the pan. Once hot, add cherry tomatoes, sun-dried tomatoes, shallots, garlic, and red pepper flakes and sauté until shallots are tender, about 4-5 minutes. Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet. Stir in parsley, basil, and oregano.
- Thicken Sauce: Bring the sauce to a simmer while scraping up any brown bits on the bottom of the pan. Simmer until the sauce thickens to your desired consistency, stirring often.
- Add Cheese and Spinach: Once thickened, reduce heat to medium-low and stir in Parmesan cheese. Cook, while stirring until melted, 1-2 minutes. Season with salt and pepper to taste. Stir in spinach and cook for 1-2 minutes, just until wilted.
- Combine and Serve: Add shrimp to the skillet and warm through to soak up the sauce. Garnish with fresh parsley if desired. Serve over pasta, mashed potatoes, or rice.
Notes
- Storage: Store Tuscan Shrimp separate from any pasta or potatoes in an airtight container in the fridge for up to 3 days.
- Reheating:
- Microwave: Transfer to a microwave-safe dish and warm for one minute, stir, then continue to heat at 15-second intervals as needed.
- Stovetop: Heat over medium-low for 5-10 minutes until warmed through, stirring often. The sauce may have thickened up in the refrigerator, so thin with a splash of milk or water to reach the desired consistency.
Nutrition
- Serving Size: 1 Serving
- Calories: 450kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
