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Ladies and gentlemen, meet the Creamy Garlic Tuscan Butter Shrimp! These beauties are coated in a light and creamy garlic parmesan sauce, filled with sun-dried tomatoes and spinach. Impressive, delicious, and healthy, they’re low-carb and keto-approved. A real stunner guaranteed to impress!
This dish will leave everyone wondering if there’s a hidden chef under your table. Quick and easy to make, ready in less than 15 minutes. So impressive, you’ll even surprise yourself!
What Sets These Tuscan Butter Shrimp Apart
Tuscan? I know, I know. This isn’t a traditional recipe from Tuscany… BUT it’s a ‘traditional’ recipe from the popular Olive Garden Italian Restaurant, only better! I added my twist with garlic butter since we’re dealing with shrimp here, and it’s so much more delicious.
For me, this recipe beats any shrimp dish out there, even my own Lemon Garlic Butter Shrimp, Tomato Garlic Butter Shrimp and Garlic Butter Shrimp. Why? Because the shrimp is SMOTHERED in a beautiful, creamy Tuscan sauce that infuses it with so much flavor.
Garlic Tuscan Butter Shrimp: Key Ingredients
The secret to this dish is in its key ingredients. Each one brings something special to create a luxurious, flavorful sauce and perfectly cooked shrimp. Let’s dive into what makes this recipe truly exceptional:
- Shrimp: Opt for fresh, large shrimp for the best flavor and texture. If you’re using frozen shrimp, make sure they’re fully thawed and patted dry before cooking. This helps them sear nicely and prevents the sauce from becoming watery.
- Parmesan: Use freshly grated Parmesan cheese for the best results. Pre-grated cheese often contains additives that prevent it from melting smoothly. Freshly grated Parmesan will give the sauce a rich, creamy texture and a burst of umami flavor.
- Sun-Dried Tomatoes: Look for sun-dried tomatoes packed in oil, as they tend to be more flavorful and tender. Drain the excess oil before using them, but don’t discard it— it can be used to add extra flavor when cooking the shrimp. These tomatoes add a sweet-tart burst that complements the creamy sauce beautifully. If you’re looking for more Tuscan-inspired seafood dishes, you’ll surely enjoy this Garlic Butter Tuscan Salmon.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Creamy Garlic Tuscan Butter Shrimp, flexibility is key. Even if you don’t have every ingredient on hand, don’t worry—there are plenty of delicious alternatives that will keep the flavors rich and satisfying:
- Fresh or Frozen Shrimp: Use fresh shrimp for the best flavor and texture, but if you can only find frozen, make sure they’re fully thawed and patted dry. This helps them sear nicely and prevents the sauce from becoming watery.
- Freshly Grated Parmesan: Freshly grated Parmesan is a must for that rich, umami flavor. Pre-grated cheese often contains additives that prevent it from melting smoothly. Stick with the fresh stuff for the best results.
- Heavy Cream: If you’re looking for a lighter option, you can substitute half-and-half or a mix of milk and cream. Keep in mind this might slightly alter the richness of the sauce, but it will still be deliciously creamy.
Creamy Garlic Tuscan Butter Shrimp: Key Ingredients
Ready to create a mouthwatering Garlic Butter Tuscan Shrimp? Follow these simple steps with images to guide you through the process. You’ll achieve a rich, creamy shrimp dish with the vibrant flavors of garlic, sun-dried tomatoes, and spinach that’s sure to impress and delight.
- Sauté the Garlic and Shrimp: Heat a large skillet over medium-high heat. Melt the butter, add the garlic, and fry until fragrant. Add the shrimp and fry on each side until just cooked through and pink. Transfer to a bowl and set aside.
- Fry the Onion: In the same skillet with the remaining butter, fry the onion. Pour in the white wine (if using) and reduce by half, while scraping any bits off the bottom of the pan. Add the sun-dried tomatoes and fry for 1-2 minutes to release their flavors.
- Simmer the Sauce: Reduce the heat to low-medium and add the half-and-half. Bring to a gentle simmer, stirring occasionally. Season with salt and pepper to taste.
- Add the Spinach and Cheese: Add the spinach leaves and let them wilt in the sauce. Stir in the Parmesan cheese and simmer until melted. For a thicker sauce, add the milk/cornstarch mixture and stir quickly until it thickens.
- Add the Shrimp: Add the shrimp back into the pan. Sprinkle with herbs and parsley, and stir through.
- Serve: Serve over pasta, rice, or steamed vegetables.
These garlic tuscan butter shrimp are amazing by themselves or can pass some of their awsomeness with anything they’re paired with. Imagine some garlic bread soaking up the creamy sauce with a warm piece of bread, or fettuccine, or as a side to the best hummus recipe. Alternatively, if you are in love with shrimps, we have plenty of options to choose from, have a look at: Browned Butter Honey Garlic Shrimp, Creamy Garlic Shrimp With Parmesan, or Lemon Garlic Butter Shrimp.
These Garlic Butter Tuscan Shrimp are sensational on their own and can elevate any dish they’re paired with. Picture some Garlic Bread soaking up the creamy sauce, or serving them over fettuccine for a hearty meal. They’re also fantastic as a side to the Best Hummus Recipe.
If you’re a shrimp lover, you’re in for a treat! Check out our other delicious options: Browned Butter Honey Garlic Shrimp, Creamy Garlic Shrimp with Parmesan, or Lemon Garlic Butter Shrimp.
Recipe FAQ’s
For this delightful Garlic Butter Tuscan Shrimp, I recommend choosing a white wine. A light Chardonnay or Pinot Gris pairs beautifully, enhancing the creamy garlic flavors. If you prefer a sweeter wine, opt for a Riesling or a Sparkling Moscato. Both will complement the dish’s richness and add a refreshing touch.
It’s best to use sun-dried tomatoes packed in oil, as they are more flavorful and tender. If you’re using dry sun-dried tomatoes, rehydrate them in hot water for about 10 minutes before adding them to the dish.
Absolutely! You can substitute the butter with a dairy-free alternative, and use coconut cream or another dairy-free cream substitute in place of the half-and-half. Just keep in mind that this may slightly alter the flavor of the sauce.
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Creamy Garlic Butter Tuscan Shrimp
Ingredients
- 2 tablespoons salted butter, divided
- 1 tablespoon cooking oil
- 1 pound shrimp or prawns, tails on or off
- 1 small yellow onion, diced
- 6 cloves garlic finely diced
- 1/2 cup white wine, optional
- 5 oz sun-dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
- 1 3/4 cups half and half or heavy cream, SEE NOTES
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 3 cups baby spinach leaves, washed
- 2/3 cup parmesan cheese. freshly grated
- 1 teaspoon cornstarch mixed with 1 tablespoon of water (optional)
- 2 teaspoons dried Italian herbs
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat a large skillet over medium-high heat. Melt one tablespoon of butter with the oil. Add in the shrimp and fry for two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
- Fry the onion in the remaining butter until soft. Add in the garlic and saute until fragrant (about one minute). Pour in the white wine (if using) and reduce to half, while scraping any bits off of the bottom of the pan. Add the sun-dried tomatoes and fry for 2 minutes to release their flavors.
- Reduce heat to low-medium, add the half and half or heavy cream, and bring to a gentle simmer while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce. Mix in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
- Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.
- Serve over pasta, rice or steamed veg.
Notes
- Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half. Alternatively, use all light cream or heavy cream.
- You can use shrimp with tails on or off. Fresh, wild-caught shrimp is best, but frozen works too.
- Unsalted butter can be used instead of salted; just season to taste.
- Half and half (equal parts light cream and milk) can be substituted with half light cream and half 2% milk, or all light/heavy cream.
- Use sun-dried tomatoes in oil, draining and reserving about 1 teaspoon for added flavor.
- If serving with pasta: Mix al dente cooked pasta through the sauce in the pan with 1/4 cup of reserved pasta water. Gently mix through until combined. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe. Took a little longer to cook than anticipated, but my husband really liked it. I froze remaining without pasta so I will see how that works. I received this recipe from one of my former students! So proud of Kristen❣️
This was a really good meal. For anyone trying this new, don’t be afraid to add salt! I was pleasantly surprised by the amount of liquid (ala, sauce), because even leftovers get some love. I’m glad you kept this pretty basic without adding unnecessary ingredients to “enhance” the dish.
I have made this countless times over the years & I can’t believe I haven’t posted a comment yet. It is one of our favorite dishes and I usually serve over pasta. I absolutely love it and so does my family!
Absolutely delicious I made it tonight and it was a hit. I served it over garlic and oil bow tie noodles with Parmesan cheese salad and some Italian bread
Excellent Recipe. Added Shredded fresh basil and a little chicken stock at the end to thin it up a bit.
Will definitely make again. Thank you!
I’m thinking of adding mushrooms bacon grits and a couple fried eggs on each plate. I’ll let you know how it goes.
Delicious! Served over zoodles and it was perfect. Will be making this again!
The best shrimp recipe. The whole family loved it. I replaced the white wine with vinegar. It can also be cooked without spinach and it will still be perfect.