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When I'm craving a fancy meal on a busy weeknight, I make Creamy Tuscan Shrimp. You get pops of tangy sun-dried tomatoes and fresh basil that pair perfectly with a creamy buttery garlic sauce. People fight over the leftovers in my house the next day.
Luscious Ingredients
- Salt and pepper: sprinkle on to taste at the end
- Fresh basil: chop it right before serving for peak flavor
- Fresh baby spinach: grab the brightest leaves for color and an earthy kick
- Sun-dried tomatoes: use oil-packed for mega flavor just drain them well
- Italian seasoning: adds that cozy herby punch
- Lemon juice: brightens up the creamy sauce always better fresh
- Heavy cream: you want this for mega silkiness stick to heavy or whipping
- Fresh garlic: mince this last-minute for strongest flavor
- Flour: just a touch thickens everything up
- Butter: real unsalted is best for full control over taste
- Shrimp: I go for 31 to 40 count plump ones, thawed and with a clean scent
Simple Step-by-Step
- Add Greens and Basil:
- Right at the end, toss in spinach and basil. Let them wilt down a bit, then stir to blend the flavors and sprinkle salt and pepper as you like. Dish it out hot.
- Cook the Shrimp:
- Toss the shrimp into your pan, coat them with sauce. Let 'em cook for five minutes, flipping once. They'll get pink and tender and soak up the sauce. Don't walk away–they go fast!
- Bring the Sauce Together:
- Add cream, a big squeeze of lemon, those Italian spices, and the drained sun-dried tomatoes. Stir it well. Let it just barely bubble for a couple minutes so it thickens a bit and tastes come together. Keep the heat not too high.
- Get the Garlic Going:
- Pop minced garlic into the warm roux. Stir just til the smell knocks your socks off (about 30 seconds), but don’t let it brown.
- Whip Up the Roux:
- Sprinkle in flour and stir like your life depends on it for a minute. This step makes your sauce nice and thick later.
- Start with Melting Butter:
- Throw butter in a skillet on medium-high. Let it melt and foam for half a minute so it smells rich, but don't let it brown.
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If you chill leftovers quickly and keep them airtight, Creamy Tuscan Shrimp keeps fine in the fridge for up to two days. Warm it slowly on low heat so the sauce stays together. Add a dash of milk or cream if it's looking thick to bring back that creamy goodness.
Sub in These Swaps
No sun-dried tomatoes? Use thin strips of roasted red peppers instead. Swap spinach with finely chopped kale, just ditch the tough stems. Want a softer flavor? Shallots work instead of fresh garlic.
Best Ways to Serve It Up
Pile this over hot risotto, buttered noodles, or garlicky mashed potatoes. For a lighter twist, serve with steamed cauliflower rice and squeeze over some lemon. Don’t forget a chunk of bread to mop up any sauce left behind.
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Tuscan Comfort
This dish isn’t exactly a Tuscan classic, but it’s inspired by those creamy shrimp plates you see in Italian-American homes. The creamy sauce and bright veggies remind me of the sunny, olive-scented villages in Italy. Whenever I make this, I picture those little trattorias where someone snips herbs over your food as it comes to the table.
FAQs About the Recipe
- → Is frozen shrimp okay to use here?
Absolutely—just let them thaw out and dry them off first so they cook up nice and firm.
- → What if I don’t have heavy cream?
You can swap in half-and-half for something a little lighter, or grab coconut cream if you want to skip the dairy.
- → How can I make sure my shrimp stay juicy?
Watch for them to look pink and opaque—about 5 minutes or less—then take them off the heat so they don’t get tough.
- → Could I toss parmesan in the sauce?
You bet! Fresh grated parmesan is tasty here and makes it even creamier.
- → Any tips for sides?
Serve it up with some crusty bread, rice, or noodles to catch the sauce. A simple salad keeps it light.
- → Can I prep this ahead?
You’ll get best taste and texture right after cooking, since reheated shrimp can get chewy. But you can chop and measure everything earlier to speed things up.