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
Scale
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.
