Ingredients
- 1 pound shrimp (31–40 count size), thawed and peeled
- 2 tablespoons butter
- 1 teaspoon flour
- 4–5 cloves garlic, minced
- 1 cup heavy/whipping cream
- ½ teaspoon lemon juice
- ¼ teaspoon Italian seasoning
- ¼ cup sun-dried tomatoes, chopped or julienned
- 1–2 cups (packed) fresh baby spinach
- Handful of fresh basil, cut into thin strips
- Salt and pepper, to taste
Instructions
- Start with the roux: Melt butter in your skillet over medium-high heat. Once it’s melted, stir in the flour and let it cook for about a minute, stirring constantly. This creates the base for your sauce and helps thicken it later. Just be careful not to let the flour brown too much!
- Garlic is next: Add your minced garlic and cook for about 30 seconds, just until it’s fragrant. Don’t let it burn! I’ve learned the hard way that burnt garlic can throw off the whole dish.
- Build the sauce: Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Bring it to a gentle simmer, and let it cook for a couple of minutes. If it starts bubbling too aggressively, lower the heat—this is a creamy sauce, not a volcano!
- Add the shrimp: Toss in the shrimp and let them cook for about 5 minutes, stirring occasionally. You’ll know they’re done when they turn pink and opaque. Be careful not to overcook them, or they’ll get rubbery.
- Finish with greens: Stir in the spinach and basil and let them wilt for 1-2 minutes. The spinach should soften but still look bright green. Season with salt and pepper to taste, and that’s it—your creamy Tuscan shrimp is ready to serve!
Notes
For a restaurant-style presentation, serve your creamy Tuscan shrimp over a bed of buttery linguine, fluffy rice, or creamy mashed potatoes. Garnish with a few extra basil leaves and a light dusting of freshly grated parmesan for that wow factor. Pair with crusty bread to soak up every last bit of the sauce (trust me, you won’t want to leave any behind).
If you’re serving this for guests, I like to plate the shrimp in shallow bowls so the sauce pools nicely around them. It’s simple but elegant.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner