Tuscan Shrimp

This creamy Tuscan shrimp is velvety in texture, cheesy, and herbaceous in flavor.

If you are a shrimp lover, this twist on a classic is your dish. Ready in under 30 minutes this protein forward dish is a perfect recipe to whip out during the week for a quick and easy dinner that will please the entire family or crowd. Enjoy it with pasta, crusty bread, or eat it as is this creamy seafood dish is your ultimate weeknight dinner recipe.

WHAT IS “TUSCAN”?

Chances are you have probably come across a Tuscan Chicken recipe, this is that, but with a shrimp twist. Some people believe it originated from Tuscany, Italy, and some will say it’s 100% the Olive Garden’s creation. Regardless of where it originated from this classic chicken dish uses butter, garlic, cream, spinach, sun dried tomatoes along with a few other ingredients to make a velvety and flavorful cheesy cream sauce.

This Tuscan sauce is relatively quick to make and doesn’t require a ton of prep, making it a great weeknight dinner or even entertaining because lets’ be real who doesn’t love a Parmesan cream sauce. While this particular Tuscan shrimp recipe focuses on the sauce and protein this dish can be served over pasta, mashed potatoes, rice, eaten or as is.

WHAT YOU’LL NEED FOR TUSCAN SHRIMP

• Shrimp – Considering that this is a shrimp dish, get large shrimp. I personally prefer fresh shrimp, however frozen shrimp is a great option. If opting for frozen defrost completely in advance and pat dry before cooking. Shrimp should be de-shelled and de-veined before cooking, bonus points if you remove the tail as well.
• Shallot
• Garlic – Fresh only!
• Sun Dried Tomatoes – Dried not jarred. Jarred sun dried tomatoes are typically marinated, seasoning and spices we just don’t need for this dish.
• Dried Herbs – Dried basil, dried thyme, and dried oregano. The Spice House is my go to for all my spices because of the connivence of ordering them online but also the quality.
• Flour – Just a tbsp to thicken the sauce.
• White Wine – Best rule of thumb as always, use a wine that you would drink. I used a sauvignon blanc for this Tuscan shrimp however pinot grigio is also a great option just a touch sweeter.
• Tomato Paste
• Chicken Broth
• Spinach – Avoid frozen and pick up a bag of fresh spinach. The recipe calls for 4 oz, but feel free to add an extra oz or two.
• Parmesan Cheese – Fresh only!
• Heavy Cream – Don’t skimp out here. The heavy cream not only gives this dish richness in flavor, a velvety texture, but it also thickens the sauce. Before you try and substitute heavy cream for half and half or milk note that you will be left with a less flavorful thin sauce.
• Fresh Basil – Used at the end to finish the dish. I find that fresh basil ties it all together but absolutely optional.
• Pasta – Completely optional, this is a shrimp dish first, but the quantity of sauce was made to support 1/2 box. Players choice!

TOOLS NEEDED

Wide Pan – Nothing crazy, just a wide and deep enough pan to sear the shrimp as well as make the sauce. I used the All Clad 4qt Saute Pan for this dish, which allowed for a hard sear on the shrimp and even cooking of the sauce.

HOW TO MAKE TUSCAN SHRIMP

Sear the Shrimp – Add 1-2 tbsp of olive oil to a pan over medium heat. Once heated add the shrimp. Depending on the size cook for 1-2 minutes on each side. You are looking to get a quick sear, but not cook the shrimp 100% throughout. As reference large shrimp take about 4-6 minutes to cook throughout. Remove from the heat and place on the side.

Cook the Aromatics– Lower the heat and add the butter. Once melted, add the minced shallot, garlic, cook until soft and fragrant approx. 2-3 minutes. Add in the chopped sun-dried tomatoes, and dried herbs and cook for another 2-3 minutes. Add in the flour, mix to combine, and cook for another minute.

Construct the Sauce– Deglaze the pan with white wine and cook for 1-2 minutes. The wine is going to thicken up, that is okay just mix every few seconds. Once the wine has cooked off add the tomato paste, and mix to combine. Add the chicken broth and simmer for 5-7 minutes with the lid off. The sauce will thicken over that span of time.

Toss in the spinach and let it wilt before adding heavy cream, and parmesan cheese. Bring the sauce back up to a simmer and finally add in the shrimp. Cook the shrimp in the sauce for 2-3 minutes or until completely cooked through. Finish with fresh basil and enjoy!

Cooking for a large crowd? You can make the sauce portion of this dish in advance. Simply take the steps to make the sauce minus the shrimp. When ready to eat sear the shrimp and add them to the sauce to a pan over low heat. Continue to simmer the shrimp until cooked through.

WHAT CAN I SERVE WITH TUSCAN SHRIMP?

While this dish is truly a shrimp focused dish, there are a few additions / sides that would pair nicely with this creamy herby sauce.

• Pasta – If opting to place this over pasta, cook the pasta while the sauce is coming together. Toss the drained cooked pasta in the sauce at the last minute before serving.
• Rice – This might come as a surprise but this dish goes great over a medium grain or white or brown rice.
• Bread – My favorite thing to pick up at the store when serving saucy dishes is a crusty loaf of bread. Imagine, a little toasted, scooping up the excess sauce.
• Mashed Potatoes – Truth me told I don’t make a lot of mash, but this sauce + creamy buttery potatoes sounds like a match made in heaven.

STORING/REHEATING

This dish, as most seafood dishes, is best enjoyed same day. With that said it can be stored in an airtight container in the fridge for 1-2 days. If making the sauce sans shrimp, store in an airtight container in the fridge for 2-3 days. While reheating it in the microwave works, I prefer to throw it back on the stove for a few minutes on low heat until desired temperature.

Can’t get enough shrimp? I know mean either. Check out the below recipes!

Portuguese Garlic Shrimp
Shrimp in Green Garlic Sauce
Chili Garlic Shrimp

July 11, 2023

Tuscan Shrimp

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This creamy Tuscan shrimp is velvety in texture, cheesy, and herbaceous in flavor. Ready in 30 minutes making this a perfect weeknight dinner

Course Dinner, Main Course

Cuisine Italian

Keyword 30 minute meal, Seafood, Shrimp

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings 4 people

Ingredients

• 1 lb shrimp ability to increase to 1 1/2 lbs
• 5 cloves garlic minced
• 1 shallot minced
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 10 large sun dried tomatoes chopped
• 1 tbsp flour
• 1/3 cup white wine dry
• 3 tbsp tomato paste
• 1 3/4 cup chicken broth
• 4 oz spinach
• 1/2 cup parmesan cheese
• 3/4 cup heavy cream
• 1-2 tbsp fresh basil chopped
• olive oil

Instructions

• Add 1-2 tbsp of olive oil to a pan over medium heat.
• Once heated add the shrimp. Depending on the size cook for 1-2minutes on each side. You are looking to get a quick sear, but not cook the shrimp 100% throughout. As reference large shrimp take about 4-6 minutes to cook throughout. Remove from the heat and place on the side.
• Lower the heat and add the butter. Once melted add the minced shallot, garlic, cook until soft and fragrant approx. 2-3 minutes.
• Add in the chopped sun-dried tomatoes, and dried herbs and cook for another 2-3 minutes.
• Add in the flour, mix to combine, and cook for another minute.
• Deglaze the pan with white wine and cook for 1-2 minutes.
• Once the wine has cooked off add the tomato paste, mix to combine. Add the chicken broth and simmer for 5-7 minutes with the lid off. The sauce will thicken over that span of time. Salt to taste, start with 1/4 tsp or a heavy pinch and increase if needed.
• Toss in the spinach and let it wilt before adding heavy cream and parm.
• Bring the sauce back up to a simmer and finally add in the shrimp. Cook the shrimp in the sauce for 2-3 minutes or until completely cooked through. Finish with fresh basil.