Creamy Garlic Butter Tuscan Shrimp

4.75 from 211 votes

Creamy Garlic Butter Tuscan Shrimp

Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American

Keyword: creamy garlic butter Tuscan shrimp, Shrimp, tuscan shrimp

Servings: people

Calories: 426kcal

Author: Karina

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

US - Metric

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 ¼ cup of reserved pasta water. Gently mix through until combined. Serve immediately.

Nutrition