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This creamy Tuscan shrimp trick is my go-to when I want food that feels like it came from a fancy spot, but I’m short on time. Those sweet sun-dried tomatoes and bright basil are awesome with the buttery garlic cream. The leftovers? They vanish quick because everyone wants a second round.
Lush Ingredients
- Salt and pepper: just add as you like
- Fresh basil: slice it up right before serving for the best punch
- Fresh baby spinach: pick bright, fresh leaves to toss in at the end
- Sun-dried tomatoes: grab the oil-packed kind but drain them well first
- Italian seasoning: that blend gives the sauce lots of cozy flavor
- Lemon juice: a squeeze bumps up the brightness—fresh is best
- Heavy cream: makes it extra silky, don’t sub it out
- Fresh garlic: mince right before cooking for big flavor
- Flour: a sprinkle thickens everything right up
- Butter: use real, unsalted butter if you can for that rich base
- Shrimp: I like using 31/40 size, thawed and ready (should smell like the sea, not fishy)
Simple Step Guide
- Finish with Greens and Basil:
- Toss spinach and shredded basil into the hot pan. Let them soften for about two minutes, then give everything a stir. Taste and add salt and pepper if needed. Dish it up right away.
- Cook the Shrimp:
- Add all your shrimp at once. Coat them in sauce and cook about five minutes, flipping halfway. They'll turn pink and just firm up. Don’t walk away—they’re done fast!
- Build the Sauce:
- Cream goes in next, along with lemon juice, herby seasoning, and sun-dried tomatoes. Stir and let it all heat gently for two minutes (you want a light bubble, not a fast boil). The smell’s amazing.
- Bloom the Garlic:
- Add minced garlic now—cook, stirring around so it doesn't get brown, until it smells a little spicy (about half a minute).
- Make a Roux:
- Scatter in your flour, whisking quick for a minute until it’s blended and smooth. This makes sure your sauce won't be runny.
- Melt the Butter:
- Drop the butter in a large, wide pan over medium-high. Once it’s bubbling—stop, don’t let it go brown—move to the next step.
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If you cool everything down fast and store it sealed up in the fridge, this dish stays tasty for a couple days. Treat leftovers gently—warm on low so the cream stays smooth. If the sauce tightens up, a splash of milk or cream loosens it right up.
Try These Ingredient Swaps
No sun-dried tomatoes? Roasted red peppers (thin strips) totally work. Out of spinach? Try kale, just chop it small and skip the ribs. Don’t have garlic? Shallots switch in for a softer flavor.
Serving Suggestions
Serve this shrimp over pasta, risotto, or mashed potatoes that are heavy on the garlic. Lighten it up by piling over cauliflower rice and squeezing with lemon. Be sure to have bread handy—you’ll want it for soaking up every bit.
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Sunny Tuscan Vibes
This isn’t a classic Tuscan dish, but it has all those Italian-American vibes—creamy shrimp, garlic, bold veggies. Every time I make it, I picture those sunny Italian towns and leafy trattorias where nothing's fussy and fresh herbs are everywhere.
Common Recipe Questions
- → Is it okay to use shrimp from the freezer?
Totally fine! Just thaw them first and dry them off with a paper towel for the best results.
- → What can I swap for heavy cream?
Try half-and-half for a lighter feel, though the sauce won’t be quite as thick. Dairy-free? Go with coconut cream.
- → How do I keep shrimp from turning rubbery?
As soon as they’re pink and not see-through, they're done. That takes just a few minutes, so get them off the heat fast to keep them juicy.
- → Is parmesan cheese good stirred in?
Oh, for sure! Shave or grate some parmesan over the top for more flavor and extra creaminess.
- → What goes well with this meal?
Grab some bread, pasta, or rice to soak up the sauce. A crisp salad keeps things light on the side.
- → Can I prep this ahead?
Shrimp’s best eaten fresh since it gets chewy if reheated. Chop and measure your stuff beforehand so you just have to cook and serve.