Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy garlic parmesan sauce filled with sun dried tomatoes and spinach! Guaranteed to impress! LOW CARB AND KETO APPROVED!
Leave people wondering if there is a hidden chef in your kitchen with this Creamy Garlic Butter Tuscan Shrimp. Quick and easy to make, ready on the table in less than 15 minutes, you will even impress yourself!
SHRIMP
Tuscan? I know, I know. This is NOT a traditional recipe form Tuscany… BUT it is a ‘traditional’ recipe — in chicken from — from the popular Olive Garden Italian Restaurant. However, me being me, I added my twist with garlic butter since we’re dealing with shrimp here and made it so much better than the original.
For me, this recipe beats any shrimp recipe, and that includes my own Lemon Garlic Butter Shrimp and Garlic Butter Shrimp. Why? Because shrimp SMOTHERED in a beautiful and creamy Tuscan sauce has so-much-flavour.
WHAT CAN YOU SERVE WITH TUSCAN SHRIMP?
- Over pasta that has been mixed through with olive, salt, and garlic. Also, a touch of parmesan never hurt anyone.
- Garlic bread: soaking up the creamy sauce with a warm piece of bread. It’s heaven.
- Rice. Yes, this is amazing with rice also.
Or keep it light and serve it for lunch as a delicious appetizer with French bread slices, or on its own!
WHAT WINE GOES WELL WITH THIS?
I choose a white wine to go with this. A light Chardonnay or Pinot Gris pairs well. For a sweeter wine, choose a Riesling or a Sparkling Moscato.
An easy and filling meal.
SOME TIPS:
- You can use shrimp with tails on or off.
- Try to find fresh wild caught shrimp. Frozen shrimp is good too, but fresh will always have a better flavour.
- If you don’t want to use salted butter, you can use unsalted butter and season the shrimp to suit your taste.
- 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.
- I use sun-dried tomatoes in oil and drain them reserving about 1 teaspoon for added flavour when cooking.
If you LOVE this Creamy Garlic Butter Tuscan Shrimp recipe, try this CREAMY TUSCAN SALMON VERSION OR this TUSCAN CHICKEN MAC AND CHEESE!
Creamy Garlic Butter Tuscan Shrimp ON VIDEO!
ORIGINALLY PUBLISHED FEBRUARY 14, 2017.
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
- ½ cup white wine, optional
- 5 oz sun-dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
- 1 ¾ 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
- ⅔ 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
Nutrition
More Tuscan-Inspired Recipes For You!
Creamy Garlic Butter Tuscan Salmon
Tuscan Chicken Mac And Cheese (One Pot, Stove Top)
Creamy Sun Dried Tomato Parmesan Chicken (No Cream)
Toni Walton Batte says
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❣️
Darryl T says
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.
Caitlin P says
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!
Heidi Fay says
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
S. Salhany says
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!
Justin Roy says
I’m thinking of adding mushrooms bacon grits and a couple fried eggs on each plate. I’ll let you know how it goes.
Cindi says
Delicious! Served over zoodles and it was perfect. Will be making this again!
Lamya says
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.