Go Back
A skillet of creamy Tuscan shrimp with spinach and sun-dried tomatoes

Creamy Garlic Butter Tuscan Shrimp

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cloves garlic , minced
  • 1/2 cup heavy cream
  • 1/2 cup low -sodium chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 cup fresh baby spinach
  • 1/2 cup sun -dried tomatoes, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Season the shrimp with salt and black pepper on both sides.
  2. Heat the olive oil in a large skillet over medium-high heat and sear the shrimp for 1-2 minutes per side until just pink. Remove shrimp from the skillet and set aside.
  3. Melt the butter in the same skillet and sauté the minced garlic until fragrant, approximately 60 seconds.
  4. Add the sun-dried tomatoes and cook for an additional 2 minutes to release flavor.
  5. Pour in the chicken broth and deglaze the pan, scraping the bottom with a wooden spoon to incorporate browned bits.
  6. Reduce heat to medium-low and stir in the heavy cream, oregano, and red pepper flakes. Bring to a gentle simmer.
  7. Whisk in the Parmesan cheese until the sauce thickens and the cheese is completely melted.
  8. Add the baby spinach to the sauce and stir until the leaves are fully wilted.
  9. Return the cooked shrimp to the skillet and toss gently to coat in the creamy sauce for 1 minute.
  10. Garnish with fresh parsley and serve immediately.