Creamy Garlic Tuscan Butter Shrimp Recipe

If you’re craving a rich, flavorful, and indulgent dish, Creamy Garlic Tuscan Butter Shrimp is a recipe that checks all the boxes. This dish combines succulent shrimp with a velvety garlic butter sauce, enhanced by sun-dried tomatoes, spinach, and a hint of Parmesan. It’s luxurious, comforting, and perfectly balanced. Whether you’re looking for a quick weeknight dinner or something special to serve guests, this creamy shrimp recipe will wow your taste buds.

Step-by-Step Instructions

Step 1: Preparing the Shrimp

1. Peel and Devein the Shrimp: If you haven’t already, peel and devein your shrimp. You can leave the tails on for presentation, but that’s entirely up to you. Make sure the shrimp are cleaned thoroughly before cooking.

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2. Season the Shrimp: Pat the shrimp dry with a paper towel. This step ensures that they sear properly and don’t steam. Once dry, season them generously with salt and pepper. You can also add 1 tablespoon of fresh lemon juice to brighten the shrimp’s flavor (optional).

Step 2: Cooking the Shrimp

1. Heat the Pan: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Allow the oil to heat up and shimmer in the pan.

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2. Cook the Shrimp: Add the shrimp to the skillet in a single layer, making sure not to overcrowd them. Depending on the size of your skillet, you may need to cook them in batches. Cook the shrimp for about 2-3 minutes per side until they turn pink and opaque. Once cooked, remove the shrimp from the pan and set them aside.

Step 3: Making the Creamy Tuscan Sauce

1. Sauté the Garlic: In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Allow the butter to melt, then add the minced garlic. Sauté for about 30 seconds to 1 minute until the garlic becomes fragrant but not burnt. Be careful, as garlic can burn quickly and turn bitter.

2. Add the Sun-Dried Tomatoes: Stir in the 1/2 cup of chopped sun-dried tomatoes. These tomatoes provide a burst of rich, tangy flavor that pairs beautifully with the creamy sauce. Allow them to cook for 1-2 minutes, so they soften slightly and release their oils into the pan.

3. Deglaze the Pan: Pour in 1/2 cup of chicken broth (or white wine if you prefer). Use a wooden spoon to scrape up any brown bits from the bottom of the pan—this is where the flavor lies. Let the liquid simmer for 2-3 minutes, allowing it to reduce slightly and concentrate the flavors.

Step 4: Adding the Cream and Cheese

1. Pour in the Heavy Cream: Once the broth has reduced, stir in the 1 cup of heavy cream. Allow the cream to simmer for 2-3 minutes to thicken and take on the flavors of the sun-dried tomatoes and garlic.

2. Add the Parmesan: Once the cream has thickened slightly, stir in 1/2 cup of freshly grated Parmesan cheese. This cheese will melt into the sauce, creating a rich, velvety texture and a nutty flavor that enhances the entire dish.

3. Season the Sauce: Add 1 teaspoon of Italian seasoning and 1/2 teaspoon of red pepper flakes (optional, for a mild kick). Taste the sauce and adjust the seasoning with salt and freshly ground black pepper as needed.

Step 5: Adding the Spinach and Shrimp

1. Add the Spinach: Stir in 1 cup of chopped fresh spinach. The spinach will wilt quickly in the creamy sauce, adding both color and a fresh, earthy flavor to balance the richness of the dish. Cook the spinach for about 1-2 minutes until wilted.

2. Return the Shrimp to the Pan: Add the cooked shrimp back into the skillet and stir to coat them in the creamy sauce. Let the shrimp warm up in the sauce for about 2-3 minutes. If the sauce gets too thick, you can add a splash of the reserved chicken broth or water to thin it out.

3. Add Lemon Juice: To balance the richness of the sauce, stir in 1 teaspoon of fresh lemon juice. This brightens up the flavors and adds a hint of acidity that complements the creaminess.

Step 6: Serve and Garnish

1. Serve: Once the shrimp are heated through and coated in the creamy sauce, remove the skillet from the heat. Serve the shrimp immediately, either by themselves or over a bed of pasta, rice, or crusty bread to soak up all the delicious sauce.

2. Garnish: Garnish your dish with freshly chopped parsley and an extra sprinkle of grated Parmesan cheese. This adds freshness, color, and a little extra flavor.

Tips for the Perfect Creamy Garlic Tuscan Butter Shrimp

1. Choosing the Right Shrimp

Opt for large shrimp (about 21-25 count per pound) for the best texture. Larger shrimp will stand out in the creamy sauce and give you that satisfying bite. If you use smaller shrimp, keep an eye on the cooking time as they cook much faster.

2. Don’t Overcook the Shrimp

Shrimp cook very quickly, and overcooking them can make them rubbery and tough. As soon as the shrimp turn pink and opaque, remove them from the skillet. They will continue to cook in the sauce, so no need to overdo it.

3. Use Fresh Parmesan

Freshly grated Parmesan works much better than pre-grated cheese in this recipe. It melts more smoothly into the sauce, giving it a creamier texture. Use a block of Parmesan and grate it yourself for the best results.

4. Customize the Sauce

Feel free to experiment with the sauce ingredients. You can add more sun-dried tomatoes for extra tang, or even throw in some mushrooms for an earthy flavor. If you prefer a spicier sauce, increase the amount of red pepper flakes, or add a dash of hot sauce.

5. Pairing Suggestions

This creamy garlic Tuscan butter shrimp is perfect with a variety of sides. Here are some pairing suggestions:

• Pasta: Serve it over linguine, fettuccine, or spaghetti for a classic combination.
• Rice: White rice, brown rice, or even cauliflower rice would be great for soaking up the creamy sauce.
• Bread: A warm, crusty baguette or garlic bread is perfect for dipping into the sauce.
• Salad: A simple side salad with mixed greens and a light vinaigrette helps cut through the richness of the dish.

6. Make it Gluten-Free

To make this dish gluten-free, simply ensure that the chicken broth you use is gluten-free. This dish doesn’t use any flour in the sauce, so it’s naturally gluten-free as long as you check the labels on your ingredients.

Frequently Asked Questions

1. Can I use frozen shrimp?

Yes, you can use frozen shrimp. Just make sure to thaw them completely in the refrigerator before cooking, and pat them dry with paper towels to remove any excess moisture. This will help them sear nicely in the pan.

2. Can I use a different type of protein?

If shrimp isn’t your preference, this creamy Tuscan sauce works wonderfully with chicken or scallops as well. Simply adjust the cooking time to ensure the protein is cooked through before adding it to the sauce.

3. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The creamy sauce may thicken slightly in the fridge, so you can reheat the dish gently over low heat, adding a splash of broth or cream to loosen it up.

4. Can I make this dish ahead of time?

While this dish is best enjoyed fresh, you can prepare the sauce ahead of time and store it in the refrigerator. When ready to serve, just reheat the sauce, cook the shrimp, and combine the two.

Conclusion

Creamy Garlic Tuscan Butter Shrimp is a show-stopping dish that combines rich, flavorful shrimp with a creamy, tangy sauce made with sun-dried tomatoes, spinach, and Parmesan. It’s perfect for a special occasion or as a luxurious weeknight dinner that will make you feel like a gourmet chef in your own kitchen.

Yield: 4

Creamy Garlic Tuscan Butter Shrimp Recipe

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If you're craving a rich, flavorful, and indulgent dish, Creamy Garlic Tuscan Butter Shrimp is a recipe that checks all the boxes. This dish combines succulent shrimp with a velvety garlic butter sauce, enhanced by sun-dried tomatoes, spinach, and a hint of Parmesan. It's luxurious, comforting, and perfectly balanced. Whether you're looking for a quick weeknight dinner or something special to serve guests, this creamy shrimp recipe will wow your taste buds.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 6 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup chicken broth (or white wine)
• 1/2 cup grated Parmesan cheese
• 1 tsp dried Italian seasoning (or fresh basil/oregano)
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)
• 1-2 tbsp fresh spinach, chopped (optional)
• Red pepper flakes (optional, for heat)

Instructions

1. Prepare the Shrimp:
   Pat the shrimp dry with paper towels. Season with a pinch of salt and pepper.
   
2. Cook the Shrimp:
   In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the shrimp and cook for 1-2 minutes per side until they are pink and opaque. Remove the shrimp from the skillet and set them aside.
   
3. Make the Creamy Sauce:
   In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant (be careful not to burn the garlic).
   Add the chopped sun-dried tomatoes and cook for another minute, allowing the flavors to meld together.
   Pour in the chicken broth (or white wine) and let it simmer for 2-3 minutes, reducing the liquid by about half.
   Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens and becomes creamy.
   
4. Combine Shrimp with Sauce:
   Add the cooked shrimp back into the skillet. Stir gently to coat the shrimp in the creamy sauce. Let it simmer for an additional 2-3 minutes to ensure the shrimp are well coated and heated through.
   If you want extra color and freshness, stir in the chopped spinach at this point and cook until wilted.
   
5. Serve:
   Garnish the dish with fresh parsley and red pepper flakes (if you like a little spice).
   Serve your creamy garlic Tuscan butter shrimp over pasta, rice, or with crusty bread to soak up the sauce.

Notes

Creaminess: Adjust the creaminess to your liking by adding more or less cream. For a lighter version, you can substitute half-and-half or milk.

Spinach: If you like spinach, it's a great addition for both color and flavor. You can also try adding mushrooms or asparagus for extra texture.

Heat: If you enjoy a little kick, toss in a pinch of red pepper flakes when cooking the garlic or stir them in at the end for some heat.