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Homemade 15-Minute Creamy Tuscan Shrimp photo

15-Minute Creamy Tuscan Shrimp

This 15-Minute Creamy Tuscan Shrimp is a quick, restaurant-quality dinner bursting with flavor!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp:
  • 12 oz. jumbo shrimp peeled and deveined
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil for sautéing
  • 3 tablespoons unsalted butter for sauce
  • 3 cloves garlic minced
  • 1 shallot finely diced
  • 1 cup sun-dried tomatoes
  • 2 cups spinach loosely packed
  • 1 teaspoon Italian seasoning
  • 1 cup chicken stock
  • 1 cup heavy cream

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions:
  1. Start by patting the shrimp dry with paper towels. Season them with salt and black pepper on both sides.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the minced garlic and diced shallot. Sauté for 1-2 minutes until fragrant.
  4. Stir in the sun-dried tomatoes and cook for another minute. Then, add the chopped spinach and Italian seasoning, stirring until the spinach is wilted.
  5. Pour in the chicken stock and let it simmer for about 2 minutes. Next, add the heavy cream and remaining 2 tablespoons of butter, stirring until the sauce is smooth and creamy.
  6. Return the cooked shrimp to the skillet and toss to coat in the creamy sauce. Let everything cook together for an additional 1-2 minutes. Serve immediately over pasta, rice, or with crusty bread.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze in a freezer-safe container for up to 2 months.
  • For reheating, thaw in the refrigerator overnight and warm gently on the stovetop.