This creamy garlic Tuscan shrimp has been one of my fastest go-to dinners for busy evenings and last-minute guests. I first fell in love with this combination the night I wanted something indulgent but quick: thawed shrimp, a splash of cream, pungent garlic, and concentrated pockets of sun-dried tomato flavor. The result is a silky, tangy sauce that clings to each shrimp, with bright spinach and ribbons of basil to balance the richness. It’s decadent without being fussy, and it consistently gets complimented when I bring it to the table.

I discovered this version of the dish on a weeknight when I had only pantry basics and a frozen bag of shrimp. What started as a practical experiment turned into a family favorite: the sauce is complex with minimal effort, the shrimp cook in minutes, and the dish plate beautifully. The textures—tender shrimp, creamy sauce, chewy sun-dried tomato bits, and wilted baby spinach—create a satisfying bite every time. I often serve it over pasta, polenta, or with crusty bread to sop up the sauce, and sometimes I squeeze a little extra lemon on top for a sharper finish.

Ingredients

• Shrimp (1 pound): Use 31-40 count thawed, peeled shrimp for tender, meaty bites. Medium-large sizes hold up well in the sauce; wild-caught or responsibly farmed both work.
• Butter (2 tablespoons): Adds richness and helps form the base of the sauce. Real butter gives the best mouthfeel; substitute olive oil for a slightly lighter finish.
• All-purpose flour (1 teaspoon): A tiny dusting to help the sauce thicken; whisked into the melted butter to make a quick roux. Use gluten-free flour if needed.
• Garlic (4-5 cloves, minced): Fresh garlic is essential—its aroma is the backbone of the sauce. Mince finely to release the best flavor.
• Heavy (whipping) cream (1 cup): The key to the silky texture. I use full-fat heavy cream for stability and a luxurious mouthfeel.
• Lemon juice (1/2 teaspoon): Brightens the cream and balances richness; fresh squeezed for the cleanest acidity.
• Italian seasoning (1/4 teaspoon): A small amount adds harmonious herb notes—oregano, basil, thyme—without competing with fresh basil.
• Sun-dried tomatoes (1/4 cup, chopped): Use tomatoes packed in oil and drained for the best texture and flavor concentration; chop or julienne for even distribution.
• Fresh baby spinach (1–2 cups, packed): Adds freshness, color, and a tender contrast to the rich sauce; it wilts quickly so add at the end.
• Fresh basil (handful, thinly sliced): Finish with ribbons of basil for aromatic brightness and a fresh herbal lift.
• Salt & pepper: Season to taste; coarse salt and freshly ground black pepper give the best control.
• Optional: Freshly grated Parmesan and extra lemon wedges for serving—both elevate the final dish.

Instructions

Make the roux and aromatics: Melt 2 tablespoons butter over medium-high heat in a large skillet. Stir in 1 teaspoon flour and cook for about 1 minute, whisking constantly until smooth and lightly golden; this helps thicken the sauce. Add the minced garlic and cook 30 seconds until fragrant—don’t let it brown or it will taste bitter. Add the cream and seasonings: Pour in 1 cup heavy cream, 1/2 teaspoon lemon juice, and 1/4 teaspoon Italian seasoning. Stir to combine, scraping up any browned bits. Add the chopped sun-dried tomatoes and reduce heat to a gentle simmer. Let the sauce bubble gently for about 2 minutes until it begins to thicken; reduce heat if it boils too vigorously to prevent splitting. Cook the shrimp: Add the thawed, peeled shrimp (1 pound) to the simmering sauce in a single layer if possible. Cook for about 4–5 minutes, stirring occasionally, until the shrimp turn opaque and curl slightly. Watch closely—shrimp overcook quickly and become rubbery. The internal temperature should reach 120–130°F for best texture. Finish with greens and herbs: Add 1–2 cups packed baby spinach and a handful of sliced fresh basil. Stir for about 1–2 minutes until the spinach is just wilted and the basil is fragrant. Taste and adjust seasoning with salt and pepper. If you like, grate a little Parmesan over top or squeeze an extra wedge of lemon for brightness. Serve immediately: Serve the shrimp and sauce right away over cooked pasta, creamy polenta, rice, or with warm crusty bread to soak up the sauce. Leftovers are best reheated gently to avoid breaking the cream.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Cool the dish to room temperature for no more than two hours before refrigerating. When reheating, do so gently over low heat on the stove, stirring often; add a splash of water or broth to loosen the sauce and prevent curdling. Avoid microwaving at high power, which can cause the cream to separate; instead, use short bursts at medium power and stir between intervals. If you want to freeze, remove the shrimp and freeze the sauce separately—though texture will change.

Ingredient Substitutions

If you’re avoiding dairy, swap heavy cream for full-fat coconut milk for a dairy-free version—expect a subtle coconut flavor. To make it gluten-free, replace the teaspoon of all-purpose flour with a gluten-free 1:1 flour or a teaspoon of cornstarch dissolved in a little cold water. For a lighter sauce, use half-and-half or a mixture of milk and a tablespoon of cornstarch, but the texture will be less luxurious. Use oven-dried tomatoes or reconstituted dried tomatoes if packed-in-oil varieties aren’t available—soak them in warm water for 10 minutes first.

Serving Suggestions

Serve over al dente linguine or fettuccine, or spoon the shrimp and sauce over creamy polenta for a comforting twist. For low-carb options, try cauliflower mash or zucchini noodles. Garnish with torn basil leaves, a sprinkle of freshly grated Parmesan, and an extra wedge of lemon for people who want more acidity. Pair with a crisp green salad and a bright white wine like Pinot Grigio or a citrusy Sauvignon Blanc to cut through the richness.

Cultural Background

This variation draws on Tuscan flavors—herbs, garlic, tomatoes, and olive oil—adapted into an Italian-American creamy preparation. While not a traditional Tuscan peasant dish (which is typically lighter and uses beans, greens, and olive oil), the spirit of simple, high-quality ingredients remains. The technique of finishing seafood in a flavored cream sauce is common in modern coastal Italian-influenced cooking, and the addition of sun-dried tomatoes gives the dish a concentrated, umami-rich note that pairs beautifully with shellfish.

Seasonal Adaptations

In summer, swap sun-dried tomatoes for slow-roasted fresh tomatoes to add brightness and reduce the oiliness. Add a handful of summer herbs—chopped parsley or tarragon—with the basil for a fresher profile. In winter, boost the sauce with a spoonful of tomato paste added with the cream for extra depth, and consider serving over warm polenta or buttered egg noodles for a comforting seasonal meal.

Meal Prep Tips

Prep components in advance: mince garlic, chop sun-dried tomatoes, and slice basil up to 24 hours ahead and store refrigerated in separate containers. Keep shrimp thawed in the coldest part of the fridge and pat dry just before cooking. If you’re prepping lunches, portion the shrimp and sauce over cooked pasta or rice, and store in meal containers—reheat gently and add a splash of water to refresh the sauce. Label containers with dates and consume within three days for best quality.

This dish is proof that fast, simple cooking can still feel indulgent and thoughtful. Share it, tweak it, and make it your own—its flexibility makes it a lasting favorite in my kitchen, and I hope it becomes one in yours too.