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 own twist with garlic butter since we’re dealing with shrimp here, and made it so much better than the original.
Garlic. Butter. 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.
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:Â soaking up 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 or 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 really well. For a sweeter wine, choose a Riesling or a Sparkling Moscato.
An easy to make 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, use unsalted and season 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 TUSCANÂ SALMON VERSIONÂ 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
- 6 cloves garlic finely diced
- 1 pound shrimp or prawns, tails on or off
- 1 yellow onion small, 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 SEE NOTES
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 3 cups baby spinach leaves washed
- â…” cup parmesan cheese shredded
- 1 teaspoon cornstarch mixed with 1 tablespoons of water - optional
- 2 teaspoons dried Italian herbs
- 1 tablespoon fresh parsley chopped
Instructions
- 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 to half, while scraping any bits off of the bottom of the pan. 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.
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)
Mia says
How can you fry sun-dried tomatoes, – after you add wine????
Jackie says
Wow. This recipe did not disappoint! I used the wine, heavy cream instead of half And half and double shrimp. Also tossed in some leftover pasta from Sunday night. It was amazing. My non-shrimp eaters loved it and my husband had 3 helpings after telling me he wasn’t very hungry. This is definitely going to be a regular in our house! Thanks for sharing!
Earlyn otis says
You can’t, add the sun-dried tomatoes after the onion.
Chris says
Perfect as written! Loved this recipe. A Keeper! Thank you!
Izzy says
Hey your automatic value converter for more servings is a super useful idea, but it doesn’t change the gram amounts. Just started cooking and realised I had half as many prawns as I actually needed.. would be great if you could fix or just take off converter as it’s kind of misleading :/
Patrick says
Loved it!! Cut back on tomatoes (to 2.5 oz) the second time and liked it even better. Also sliced them into thin strips.
Amber says
Can I use soy milk instead of half & half?
Paula says
Was definitely a HIT with my family! Thanks!
Rich says
What a fantast easy dish ……love it
Anika says
OMG! I made this dish last night. I wanted to make it completely vegan so I made a few substitutions. I used mushrooms and fresh asparagus tips instead of shrimp. I also substituted the baby spinach with baby kale and I added fresh basil. I substituted butter with vegan butter, the cheese with vegan Parmesan cheese and the half and half with coconut milk (full fat) mixed with a little almond milk. I did have to add a little cornstarch to thicken the sauce a bit as the recipe suggested. I poured it over chic pea noodles and it was amazing!!
DNL says
Thank you for this alternative!! My hubs is vegan and I am still learning how to modify!
Beth says
So, you literally made an entire different recipe? 🙄 If you’re going to review a recipe, at least keep it close to the way it’s written.
Chris says
Yum! I didn’t have sun dried tomatoes so I used a big spoon of homemade tomato chutney, a splash of verjuice and some dried chives because I forgot to brown an onion. Delicious!
Kathy Callahan says
Our family loves this dish and we eat it every few weeks. I’d like to make it for a vegetarian. Any tips?
Allison Q Hudak says
Don’t use ahrimp ~ use asparagus, spinach and sun dried tomatoes ~
Bobby Bass-Gibson says
Completed up to stirring in the spinach, tasted and it’s wonderful, can hardly wait for husband to get home to dish it up. Sorry I can’t find a place to post my picture.
Katie says
It’s dinner here tonight too!!!
Pat H. says
Just tried this tonight. It was a HUGE hit! My husband said, “this one’s a keeper!”. Delicious!!