Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!
This Creamy Garlic Butter Tuscan Shrimp boasts so much flavour, it would be a sin not to share it with you!
Watch it being made right here!
First, I have two words for you. Garlic. Butter. HELLO. You are going to fry your shrimp (or prawns) in butter FULL of garlic. I could have left this recipe right here….but then I wouldn’t be doing anything different to this Lemon Garlic Butter Shrimp. And that’s NO BUENO. SO… Garlic Butter Shrimp SMOTHERED in a beautiful and creamy Tuscan sauce.
Tuscan? I know, I know. This is not a traditional recipe form Tuscany… BUT it is a ‘traditional’ recipe — in chicken form — from the popular Olive Garden Italian Restaurant. However, being Valentine’s Day, shrimp is that much more romantic.
In this recipe, you can use marinated peppers (capsicums), or sun dried tomatoes. I went for the tomaytoes, because this Creamy Sun Dried Tomato Parmesan Chicken has lingered in my brain cells since making it, and this recipe is similar to that one.
- If you don’t want to use salted butter, use unsalted and season shrimp to suit your tastebuds.
- If wanting to cut the calorie or fat grams, use less butter or cooking oil spray to fry the garlic.
- 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 if you wish. For a dairy free option, substitute half and half with almond milk.
- I use sun dried tomatoes in oil, and drain them reserving about 1 teaspoon for added flavour when cooking. Feel free to use fat free sun dried tomatoes (not packed in oil), to save calories.
- For a gluten free option, find GLUTEN FREE Cornstarch where available
If you LOVE this Creamy Garlic Butter Tuscan Shrimp recipe, try this CREAMY TUSCAN SALMON VERSION!
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- 2 tablespoons salted butter*
- 6 cloves garlic , finely diced
- 1 pound (500 g) shrimp (or prawns) -- tails on or off
- 1 small yellow onion , diced
- 1/2 cup white wine (OPTIONAL)
- 5 oz (150 g) jarred sun dried tomato strips in oil, drained
- 1 3/4 cups half and half (or milk -- reduced fat, skim or full fat milk)* *SEE NOTES
- Salt and pepper , to taste
- 3 cups baby spinach leaves
- 2/3 cup fresh grated Parmesan cheese (do not include for dairy free option)
- 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)***
- 2 teaspoons dried Italian herbs
- 1 tablespoon fresh parsley , chopped
- Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
- Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
- Reduce heat to low-medium heat, add the half and half 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, and add 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 centre 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.
*If you don't want to use salted butter, use unsalted and season shrimp as desired
**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. Substitute half and half with almond milk.
***For a gluten free option, find GLUTEN FREE Cornstarch where available
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