Creamy Tuscan Shrimp with Spinach and Sun-Dried Tomatoes: An Amazing Ultimate Recipe

Name: Creamy Tuscan Shrimp with Spinach and Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 pound large shrimp, peeled and deveined (tails off or on); 2 tablespoons olive oil; 3 cloves garlic, minced; 1 cup heavy cream; 1 cup baby spinach, fresh (packed); 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated dry); 1/2 cup grated Parmesan cheese; 1 teaspoon Italian seasoning (or 1/2 teaspoon dried oregano + 1/2 teaspoon dried basil); Salt and fresh ground black pepper, to taste; Fresh basil, for garnish (optional)

Imagine a skillet filling your kitchen with warm, garlicky steam—velvety cream swirls around tender, pink shrimp, flecked with ruby sun-dried tomatoes and glossy emerald spinach. The first forkful gives you a luxurious mouthfeel: silky sauce, a gentle brine from perfectly cooked shrimp, and the bright, slightly chewy sweetness of tomatoes balancing the salty bite of Parmesan. This is comfort food with a little Italian soul—rich but bright, decadent but surprisingly quick.

This recipe is perfect for weeknight dinners when you want something special in under 30 minutes, for intimate date nights, or for serving at a small gathering where one pan makes a lot of people happy. If you prefer a printable or alternate write-up while you cook, check this full recipe write-up.

At a Glance

Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 22–25 minutes
Servings: 4 (main course)
Difficulty Level: Easy — great for confident beginners and busy home cooks

Nutrition Highlights

Estimated nutritional breakdown per serving (recipe yields 4 servings). These are estimates calculated using USDA FoodData Central values and rounded for clarity. Actual values depend on brands and portion sizes.

Calories: ~460 kcal per serving
Protein: ~33 g
Carbohydrates: ~9–12 g
Fat: ~33–35 g (saturated fat ~20 g)
Fiber: ~1–2 g
Sodium: ~600–900 mg (varies with added salt and Parmesan)

Notes: Heavy cream and Parmesan drive the calorie and saturated-fat content; shrimp contributes most of the protein. For context on recommended macronutrient ranges and heart-healthy guidance, see resources from the Mayo Clinic and the USDA (values above are estimates based on recognized food composition data).

Why You’ll Love It

This dish wins on multiple fronts:

Flavor and aroma: The garlic, sun-dried tomatoes, and Parmesan create a savory, slightly tangy backbone for the cream; basil or lemon zest brighten the whole pan.
Speed and ease: From raw shrimp to plated in about 25 minutes—perfect for busy nights.
Comfort with a light touch: While indulgent, the spinach and shrimp add lean protein and greens, making each bite balanced.
Social cooking: It’s a one-skillet showpiece—serve it family-style from the pan and enjoy the collective “mmm.”

How to Make Creamy Tuscan Shrimp with Spinach and Sun-Dried Tomatoes: An Amazing Ultimate Recipe

Ingredients

1 pound large shrimp, peeled and deveined (tails off or on, as you prefer)
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup baby spinach, fresh (packed)
1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated dry)
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
Salt and fresh ground black pepper, to taste
Fresh basil, for garnish (optional)
Optional ingredients and substitutions:
Swap half-and-half or a mix of milk + cream for lighter sauce (reduces richness).
Use Greek yogurt (tempered) for a tangy, lower-fat finish—stir in off heat to avoid curdling.
Add red pepper flakes for heat, or a squeeze of lemon for brightness.
Substitute 8 oz sliced mushrooms for extra umami, or add zucchini ribbons for volume.

If you’d like step‑by‑step photos and extra technique tips while you cook, visit this helpful step-by-step photos and tips page.

Directions

Pat the shrimp dry and season lightly with salt and pepper. Dry shrimp sear better—this is crucial for texture.
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. Do not overcook—shrimp should curl slightly and feel firm but not rubbery. Transfer shrimp to a plate and set aside.
In the same skillet, reduce heat to medium and add remaining 1 tablespoon olive oil. Add minced garlic and cook 30–45 seconds until fragrant (do not brown).
Add sun-dried tomatoes and Italian seasoning; stir for 30 seconds to release aromas.
Pour in the heavy cream and bring to a gentle simmer. Allow it to reduce slightly for 2–3 minutes. Scrape any browned bits from the pan into the sauce for flavor.
Stir in grated Parmesan until melted and the sauce thickens. Taste and adjust seasoning with salt and pepper. If the sauce becomes too thick, stir in a splash of water or broth to reach desired consistency.
Fold in baby spinach and cook until wilted (about 1 minute). Return shrimp to the pan and warm through for 1–2 minutes. Do a final taste—add a squeeze of lemon or fresh basil if using.
Serve immediately.

Practical tips:

Avoid overcrowding the pan when searing shrimp—work in batches if needed.
If using oil-packed sun-dried tomatoes, sauté a little of the oil for extra flavor and reduce additional oil.
To prevent the cream from breaking, keep the sauce at a gentle simmer and remove from direct high heat when adding cheese.

Serve It Up

Over pasta: Toss linguine or fettuccine in the skillet so the noodles soak up the sauce.
With rice or risotto: A bed of buttery risotto makes it decadent.
Low-carb option: Serve over cauliflower mash or zoodles (zucchini noodles).
As an appetizer: Spoon onto crostini for a smaller-plate party starter.
Simple sides: A crisp green salad and crusty bread are classic partners for balancing richness.

Presentation tips: finish with torn fresh basil, a light drizzle of extra-virgin olive oil, and a crack of black pepper. A lemon wedge on the side brightens each portion at the table.

Storage Instructions

Room temperature: Do not leave the cooked dish at room temperature for longer than 2 hours (1 hour if ambient is very warm). Per USDA safety guidance, perishable foods should not sit out.
Refrigeration: Store in an airtight container for 3–4 days. Reheat gently on low heat, adding a splash of water or broth to revive the sauce. Avoid overheating to prevent the cream from separating.
Freezer: You can freeze the dish for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat slowly. Note: texture of cream-based sauces can change slightly after freezing; reheat gently and whisk if needed.

Chef’s Advice

Shrimp doneness cues: Cook until just opaque and the center is faintly translucent; shrimp will continue to cook slightly after removal from the heat.
Texture balance: For a silkier sauce, finish with a tablespoon of cold butter off-heat, whisking until glossy.
Cheese selection: Parmigiano-Reggiano adds nuttier, more complex flavor than generic Parmesan. Freshly grated melts better and tastes superior.
Sun-dried tomato prep: If using dry-packed tomatoes, rehydrate in hot water for 10 minutes; if oil-packed, drain or use some oil for flavor control.
Acid lift: A tiny splash (½ teaspoon) of white wine or lemon juice can cut through richness without making the dish sour.

Delicious Variations

Protein swaps
- Chicken: Use thinly sliced boneless chicken breast or thigh; brown and cook through (about 6–8 minutes) before making the sauce.
- Scallops: Sear sea scallops for 1–2 minutes per side and add at the end for a seafood medley.
Vegan version
- Swap shrimp for large king oyster mushroom slices or marinated tofu. Replace heavy cream with full-fat coconut milk or cashew cream; use nutritional yeast in place of Parmesan and add a splash of lemon for brightness.
Gluten-free/low-carb
- Serve over zucchini noodles, spaghetti squash, or cauliflower rice. Ensure any added broths or packaged ingredients are labeled gluten-free.
Herbed & spicy twists
- Add sun-dried tomato pesto for a concentrated flavor boost. Stir in red pepper flakes and smoked paprika for smoky heat.

Frequently Asked Questions

Q: Can I use frozen shrimp?
A: Yes—thaw in the refrigerator overnight or under cold running water. Pat very dry before cooking to ensure a good sear.

Q: My sauce split—how do I fix it?
A: Remove from heat and whisk in a tablespoon of cold water or broth; finishing with a small knob of cold butter off-heat can help re-emulsify.

Q: Is there a lighter way to make this?
A: Use half-and-half or a 50/50 mix of milk and cream, reduce the olive oil to 1 tablespoon, and serve with lots of greens or on zoodles.

Q: Can I make this ahead?
A: You can prepare the sauce and shrimp separately and combine/reheat briefly before serving to keep shrimp from overcooking.

Q: What pairs well for wine or drinks?
A: A crisp Pinot Grigio, Vermentino, or a light Chardonnay complements the cream and seafood. For non-alcoholic, sparkling water with lemon is refreshing.

Conclusion

This Creamy Tuscan Shrimp with Spinach and Sun-Dried Tomatoes is a fast, feel-good dish that reads fancy but comes together quickly—perfect for dinner parties or cozy nights in. Give it a try, tweak the herbs or protein to make it your own, and share your photos and notes with fellow home cooks.

For an inspiring scallop-and-shrimp version that explores a similar creamy approach, see this take by The Blond Cook: Creamy Tuscan Shrimp and Scallops | The Blond Cook. If you’d like another one-pan, 30-minute interpretation, check out the practical approach at Julia’s Album: Tuscan Shrimp (One-Pan, 30-Minute Dinner) – Julia’s Album.

Happy cooking—I hope this becomes one of your go-to quick luxuries. Share your twists and photos so we can all learn and enjoy together!