This Creamy Tuscan Shrimp is a one pan recipe with vibrant flavors and Mediterranean charm. Tender shrimp, garlic, and cherry tomatoes are cooked in a decadent cream sauce you will love!
Try this creamy Tuscan shrimp recipe for the perfect dinner party dish or to simply enjoy a taste of Italy at home. Sautéing shrimp in fragrant garlic and tomatoes instantly transports you to a Tuscan hillside. The simple and elegant ingredients capture the essence of Mediterranean cooking to create a rich and creamy dish full of flavor.
You won’t believe this gourmet-tasting recipe is ready in less than 30 minutes minutes! It is easy enough to prepare for a weeknight dinner and also makes a sophisticated main course to serve at gatherings. For more easy shrimp recipes, try my shrimp fajita skillet, steak and shrimp skillet, or coconut shrimp.
Why You Will Love This Recipe
- Easy Prep. This Tuscan garlic shrimp recipe is made with simple ingredients and everything is prepared in one pan, making cooking and clean-up easy!
- Versatile. Serve Italian shrimp in a variety of ways – as a main course over pasta or rich, paired with side dishes, or as an elegant appetizer.
- Simple & Sophisticated. The flavors of creamy Tuscan shrimp offer a gourmet dining experience without the fuss of a time-consuming recipe.
Recipe Ingredients
Below are the simple ingredients you will need to make this Italian shrimp recipe at home. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Shrimp: Use peeled and deveined fresh shrimp for the most flavorful dish. You can also use frozen shrimp, just be sure to thaw them completely before starting this recipe.
- Olive oil: Use extra virgin olive oil to enhance the flavors of the other ingredients and to add a distinct rich Italian flavor to the shrimp in cream sauce.
- Tomatoes: Cherry tomatoes add a tasty sweet flavor. Ripe chopped tomatoes can be substituted in a pinch.
- Heavy cream: A key ingredient for a creamy, rich sauce texture. I don’t recommend substituting it, as it will change the flavor and sauce consistency.
- White wine: We recommend a Pinot Grigio or Sauvignon Blanc. The dry white wine adds a layer of complexity to the flavors with subtle fruity and acidic notes and helps tenderize the shrimp. Alternatively, you can use chicken broth.
- Spinach: Fresh spinach adds a pop of color and a slightly earthy flavor. Baby spinach or chopped leaf spinach can both work, though baby spinach will be more tender.
- Parmesan: For the richest flavor, grate parmesan cheese from the block.
- Fresh Parsley: Balances the rich and savory flavors of this creamy dish. Alternatively, you can use other herbs such as fresh basil, thyme, cilantro, or chives.
How to Make Tuscan Shrimp
Below are photos and recipe steps so you can easily make this Tuscan shrimp dish at home. You will also need a large skillet, a stovetop burner, a wooden spoon or spatula, a cutting board, and a knife.
Sauté the shrimp
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the peeled and deveined shrimp to the pan in a single layer and add salt and pepper to taste. Cook the shrimp for 2 minutes on each side until it is no longer opaque. Remove the shrimp from the skillet.
Sauté tomatoes, shallots & garlic
Add the remaining olive oil, cherry tomatoes, and shallot to the skillet. Sauté for 3-4 minutes until the shallots and tomatoes have softened. Next, add the garlic to the pan and sauté for 30 seconds until fragrant.
Add the wine
Add the white wine to the pan and deglaze the skillet with a wooden spatula, scraping the bottom of the pan to pick up any bits of food that may be stuck. This adds flavor and makes a tasty base for the sauce. Allow the wine to simmer for 6-8 minutes, or until it has reduced by half.
Add spices, cream & spinach
Stir in the spices, heavy cream, and spinach. Cook the sauce, stirring occasionally, for 4-5 more minutes. Once the spinach has wilted and the sauce has reached your desired consistency, add the shrimp to the skillet. Garnish with finely chopped parsley, parmesan, and a lemon wedge. Serve immediately.
Serve
Enjoy this creamy Tuscan garlic shrimp with a crisp glass of white wine and additional sides for a full Italian-inspired meal. Here are a few of our favorite recommendations:
- Keto Antipasto Salad
- Keto Dinner Rolls
- Air Fryer Cauliflower
- Italian Chopped Salad
- Broccoli Cauliflower Salad
Tips and Tricks
- Keep the shrimp tails on for an authentic presentation or remove them before sautéing so they are easier to eat.
- Gradually add the heavy cream to the pan, stirring constantly to prevent it from curdling. This will create the perfect smooth and creamy sauce.
- Use frozen spinach in a pinch, just be sure to thaw it first and squeeze out any excess moisture with a paper towel before adding it to the recipe.
- Add extra veggies like bell peppers, asparagus, artichoke hearts, zucchini noodles, or mushrooms to compliment the shrimp and Tuscan flavors.
Tuscan Shrimp FAQ
Store cooled leftovers in an airtight container in the fridge for 2-3 days. Reheat on the stovetop or in the microwave on low heat until heated through.
Shrimp cook quickly, so be careful not to overcook them or they can become tough and rubbery. Cook until they turn pink and opaque, or have reached an internal temperature of 145°F, which will only take a few minutes on each side. They will also continue to cook a bit when you add them back into the sauce.
Yes, you can use sun-dried tomatoes instead of cherry tomatoes to add more intense sweetness and a rich umami flavor. I recommend starting with ¼ cup as they have a more concentrated flavor; increase per your taste preference. Additionally, add ½ teaspoon of fresh lemon juice to the creamy shrimp sauce to balance and brighten the flavors.
More Italian-Inspired Recipes
Creamy Tuscan Shrimp
Ingredients
- 1 pound peeled and deveined shrimp
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil (divided)
- 1 cup cherry tomatoes sliced in half
- 3 cloves garlic minced
- 1 shallot minced
- ¾ cup dry white wine or chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¾ cup heavy cream
- 2 cups fresh spinach
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely shredded parmesan cheese
- Lemon wedges for garnish if desired
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shrimp to the pan in a single layer and add salt and pepper to taste. Cook the shrimp for 2 minutes on each side until it is no longer opaque. Remove the shrimp from the skillet.
- Add the remaining tablespoon of olive oil, cherry tomatoes, and shallot to the skillet. Saute for 3-4 minutes until the shallots and tomatoes have softened. Add the garlic to the pan and saute for 30 seconds.
- Add the white wine to the pan and deglaze the skillet. Be sure to scrape the bottom of the pan to pick up any bits that might have stuck to the skillet.
- Allow the wine to simmer for 6-8 minutes, or until it has reduced by half.
- Stir in the spices, heavy cream and spinach. Cook the sauce, stirring occasionally, for 4-5 more minutes. Once the spinach has wilted and the sauce has reached your desired consistency, add the shrimp to the skillet
- Garnish with finely chopped parsley, parmesan, and lemon. Serve immediately.
Maggie Mayoza says
SO good!!
Jenee says
I served this for a dinner with my neighbor’s family since she is a pescatarian. Everyone loved it!!