If you are looking for a rich, flavorful dish that feels like a warm hug on a plate, then you absolutely need to try the Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe. This dish is perfectly balanced with juicy shrimp bathed in a luscious sun-dried tomato cream sauce, loaded with garlic, fresh herbs, and just a hint of spice. It’s a fantastic way to bring restaurant-quality Italian flavors right to your kitchen, and it’s simpler to make than you might think. Every bite is bursting with vibrant color and comforting textures that will have you coming back for seconds, maybe even thirds!
Ingredients You’ll Need
These ingredients might sound like a classic Italian pantry, but each one plays a starring role in making the Tuscan shrimp sauce sing. From the tangy sun-dried tomatoes to the creamy Parmesan, they create a symphony of flavors and textures that marry beautifully.
- 1 pound large shrimp (26-30 count), peeled and deveined, tails on: Perfectly sized for quick cooking and a tender bite.
- 1 tablespoon oil from sun-dried tomatoes: Loaded with flavor and ideal for marinating.
- Garlic powder, onion powder, salt (½ teaspoon each): Simple seasonings that give the shrimp a tasty base.
- Black pepper, paprika (¼ teaspoon each): Adds warmth and a subtle smoky depth.
- 2 tablespoons olive oil, divided: For sautéing and boosting richness.
- 2 tablespoons butter, divided: Contributes creaminess and a silky texture.
- 1 pint cherry tomatoes: Provides juicy sweetness and pops of color.
- ½ cup sun-dried tomatoes, drained and roughly chopped: Imparts that signature tangy, umami-rich flavor.
- 1 shallot, chopped: Adds a delicate sweetness and subtle crunch.
- 4-6 cloves garlic, minced: Brings aromatic intensity to the sauce.
- ¼ teaspoon red pepper flakes: Gives a gentle heat to balance the creaminess.
- 1 ½ cups low sodium chicken broth: Helps thin the sauce while adding savory notes.
- 1 tablespoon cornstarch: Used to thicken the sauce to that perfect consistency.
- 1 cup heavy cream (or evaporated milk + 1 ½ teaspoons cornstarch): The luxurious base that makes the sauce silky smooth.
- 1 teaspoon dried parsley and dried basil (or 1 tablespoon each fresh): Brings that classic Italian herb flavor.
- ½ teaspoon dried oregano: Adds an earthiness that balances the bright tomatoes.
- ½ cup finely grated fresh Parmesan cheese: Adds sharp, nutty richness that melts beautifully.
- 2 cups baby spinach (optional): For freshness and a pop of green color.
- Salt and pepper to taste: To season and bring all the flavors together.
How to Make Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe
Step 1: Marinate the Shrimp
Start by whisking together a tablespoon of that flavorful sun-dried tomato oil with the garlic powder, onion powder, salt, black pepper, and paprika in a large bowl. Add your peeled and deveined shrimp and toss to coat evenly. This quick marinade infuses the shrimp with a subtle tang and seasoning that perfectly complements the creamy sauce to come.
Step 2: Cook the Shrimp
Heat a tablespoon each of butter and olive oil in a large non-reactive skillet over medium-high heat. Cook the shrimp in batches so they sear nicely without steaming, about 2 minutes per side until they turn opaque. Transfer the cooked shrimp onto a plate using a slotted spoon. If you prefer, you can remove the tails once the shrimp are cool enough to handle. This step locks in that tender shrimp texture and ensures they’re flavorful on their own.
Step 3: Make the Sauce
In the same pan, add another tablespoon of sun-dried tomato oil and heat over medium until shimmering. Toss in the cherry tomatoes, chopped sun-dried tomatoes, shallots, minced garlic, and a pinch of red pepper flakes. Sauté everything until the shallots soften and the tomatoes start to release their juices—about 4 to 5 minutes. This combination is the flavor powerhouse behind our sauce.
Step 4: Build and Thicken the Sauce
Lower the heat and stir in the heavy cream, then whisk the chicken broth together with cornstarch and add it to the skillet. Sprinkle in your dried herbs – parsley, basil, and oregano – and bring the mixture to a gentle simmer. Scrape up any browned bits on the bottom for extra depth. Keep stirring until the sauce thickens to a luscious, velvety consistency that will cling beautifully to the shrimp.
Step 5: Melt in Cheese and Add Spinach
With the sauce now thick and creamy, reduce the heat to medium-low and stir in the freshly grated Parmesan cheese. Give it a minute or two to melt fully and blend into the sauce. Season with salt and pepper to taste. If you’re adding spinach, now’s the time – stir it in and cook just until wilted, adding freshness and lovely color contrast to the dish.
Step 6: Combine and Serve
Finally, return the shrimp to the pan and warm them through in the sauce, allowing every bite to soak up those bold, creamy flavors. If you like, sprinkle with fresh parsley before plating. And there you have it: a stunning Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe that’s sure to delight everyone at the table.
How to Serve Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe
Garnishes
Finishing touches can elevate your dish from great to unforgettable. Freshly chopped parsley scattered over the top adds a burst of vibrant green and a mild herbaceous note that brightens the rich sauce. A sprinkle of extra grated Parmesan adds a touch of salty indulgence and pairs beautifully with the sun-dried tomatoes.
Side Dishes
This saucy shrimp is incredibly versatile when it comes to what you serve alongside. Pasta is a classic match, perfect for soaking up every drop of the heavenly cream sauce. If you prefer something cozier, creamy mashed potatoes make an indulgent base, while fluffy white or brown rice creates a balanced, satisfying plate that lets the shrimp take center stage.
Creative Ways to Present
For a beautiful presentation, serve the shrimp over a nest of freshly cooked fettuccine or angel hair pasta. Drizzle some extra sun-dried tomato oil around the edges for a glossy finish. You can even spoon the mixture into small ravioli shells or make a bruschetta topping for a delightful appetizer twist. No matter how you serve it, this Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe is as eye-catching as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, simply transfer them to an airtight container and refrigerate. The shrimp and sauce will stay fresh for up to 2 days. Just be sure to cool the dish completely before sealing it to preserve the flavors and textures.
Freezing
This dish does not freeze as well due to the cream-based sauce, which may separate upon thawing. For best results, enjoy the Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe fresh or store leftovers in the fridge as suggested.
Reheating
When reheating, do so gently on the stovetop over low heat, stirring constantly to prevent the cream sauce from breaking. Adding a splash of chicken broth or cream can help restore the sauce’s silky texture. Avoid using a microwave if possible, as it can unevenly heat and change the texture of the shrimp.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before marinating to avoid extra liquid in the sauce. Fresh or thawed shrimp both work wonderfully.
Is there a substitute for heavy cream in this recipe?
Yes, you can use evaporated milk combined with cornstarch as a lighter option to still get a creamy sauce, though the flavor might be slightly less rich.
Can I make this recipe vegetarian?
You can swap the shrimp for hearty vegetables like mushrooms or artichoke hearts to capture similar textures and soak up the delicious tomato cream sauce.
How spicy is the dish?
The heat is quite mild, thanks to just a small amount of red pepper flakes. You can easily adjust by adding more or less to suit your taste.
What pasta pairs best with Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe?
Fettuccine, linguine, or even penne are excellent choices as their shapes hold the creamy sauce well and complement the shrimp’s texture.
Final Thoughts
This Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe quickly becomes a cherished dish for good reason—it combines simplicity with bold, comforting flavors that feel special on any night. Whether you’re cooking for family, friends, or just treating yourself, this recipe is a delightful way to bring a touch of Italy into your kitchen. Give it a try and savor every creamy, savory bite!
Print
Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan/Italian
Description
This Tuscan Shrimp recipe is a flavorful and creamy dish featuring succulent shrimp cooked with sun-dried tomatoes, cherry tomatoes, garlic, and fresh herbs in a rich Parmesan cream sauce. Perfect for a quick yet elegant dinner, it pairs beautifully with pasta, mashed potatoes, or rice for a satisfying meal.
Ingredients
Shrimp Marinade
- 1 pound large shrimp (26–30 count), peeled and deveined, tails on
- 1 tablespoon oil from sun-dried tomatoes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Cooking Ingredients
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 1 tablespoon oil from sun-dried tomatoes
- 1 pint cherry tomatoes
- ½ cup sun-dried tomatoes, drained and roughly chopped
- 1 shallot, chopped
- 4–6 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 ½ cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk + 1 ½ teaspoons cornstarch)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil (or 1 tablespoon fresh parsley and 1 tablespoon fresh basil)
- ½ teaspoon dried oregano
- ½ cup finely grated fresh Parmesan cheese
- 2 cups baby spinach (optional)
- Salt and pepper to taste
Serving Suggestions
- Pasta
- Mashed potatoes
- Rice
Instructions
- Marinate Shrimp: In a large bowl, whisk together 1 tablespoon oil from the sun-dried tomato jar with garlic powder, onion powder, salt, black pepper, and paprika. Add the shrimp and toss to coat evenly with the marinade.
- Cook Shrimp: Heat 1 tablespoon butter and 1 tablespoon olive oil in a large non-reactive saucepan over medium-high heat. Working in two batches, place shrimp in a single layer and cook for about 2 minutes per side, or until opaque. Use a slotted spoon to transfer cooked shrimp to a plate. Optionally, remove tails once shrimp are cool enough to handle.
- Make Sauce: In the same pan, heat 1 tablespoon oil from the sun-dried tomatoes jar over medium heat, scraping up any browned bits. Add cherry tomatoes, sun-dried tomatoes, chopped shallots, minced garlic, and red pepper flakes. Sauté until shallots are tender, about 4 to 5 minutes.
- Thicken Sauce: Reduce heat to low, then stir in the heavy cream. In a separate small bowl, mix chicken broth with cornstarch until smooth, then add to the pan. Stir in dried parsley, basil, and oregano. Bring to a simmer while scraping the pan bottom, and continue simmering until sauce thickens to your desired consistency, stirring often.
- Add Cheese and Spinach: Lower heat to medium-low, stir in grated Parmesan cheese, and cook for 1-2 minutes until melted and combined. Season the sauce with salt and pepper to taste. Stir in baby spinach and cook just until wilted, about 1-2 minutes.
- Combine and Serve: Return the cooked shrimp to the skillet and gently toss to warm through and coat in the sauce. Garnish with fresh parsley if desired. Serve immediately over your choice of pasta, mashed potatoes, or rice for a complete and delicious meal.
Notes
- Removing shrimp tails after cooking makes eating easier.
- For a lighter sauce, use evaporated milk plus cornstarch instead of heavy cream.
- Adjust red pepper flakes to control the spice level.
- Spinach is optional but adds a nice freshness and nutritional boost.
- Use low sodium chicken broth to better control saltiness.
- This recipe is best served immediately to enjoy the creamy sauce texture.
