This Creamy Garlic Butter Tuscan Shrimp is a treat! It’s loaded with shrimp, garlic, and a luscious creamy sauce that just sings with flavor. The colorful spinach and sun-dried tomatoes add a lovely touch!
Cooking this dish feels like a mini celebration in my kitchen. The smell alone is enough to make anyone hungry! Serve it over pasta or rice for a complete meal that’s sure to impress.
Key Ingredients & Substitutions
Shrimp: Large, peeled, and deveined shrimp are ideal for this dish. If you’re looking for a substitute, try scallops or even chicken breast cut into bite-sized pieces for a different protein option.
Olive Oil & Butter: The combination gives richness. You can use just butter or switch the oil for coconut oil if you want a dairy-free option.
Garlic: Fresh garlic adds flavor, but if you’re in a pinch, garlic powder will work too. Just adjust the quantity since it’s more concentrated.
Cherry Tomatoes: These are sweet and juicy; sun-dried tomatoes also work great. For a lighter option, fresh diced bell peppers can be used.
Heavy Cream: For a healthier version, replace it with half-and-half or a coconut cream if you want a dairy-free alternative.
Parmesan Cheese: Freshly grated Parmesan is best for flavor, but Pecorino Romano or nutritional yeast (for vegan) can be good substitutes.
How Can I Perfectly Sauté Garlic and Onions?
Sautéing garlic and onions is key to building flavor in this dish. Here’s how to do it right:
- Start with a medium heat to avoid burning the garlic. If garlic burns, it can turn bitter.
- Add onions first, cooking for about 2-3 minutes until they become translucent before adding garlic.
- Once the onions look soft, stir in garlic and watch closely. Garlic cooks quickly—just about 30 seconds should do!
- Keep stirring for even cooking, and use a wooden spoon to scrape up any bits stuck to the pan for extra flavor.
How to Make Creamy Garlic Butter Tuscan Shrimp
Ingredients You’ll Need:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 cup cherry tomatoes, halved (or sun-dried tomatoes, chopped)
- 2 cups fresh baby spinach leaves
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1 teaspoon crushed red pepper flakes (optional for heat)
- 2 tablespoons fresh parsley, chopped
- Crusty bread or cooked pasta, for serving
How Much Time Will You Need?
This delicious dish takes about 30 minutes from start to finish. You’ll spend around 10-15 minutes preparing your ingredients and cooking the shrimp, and then about 15 minutes making the sauce and bringing everything together. Perfect for a quick weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Searing the Shrimp:
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. While the skillet heats up, season the shrimp with salt, pepper, and half of the Italian seasoning. Once the skillet is hot, add the shrimp and cook for about 2 minutes on each side until they are pink and cooked through. Remove the shrimp from the skillet and set them aside on a plate.
2. Building Flavor with Garlic and Onions:
Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and finely chopped onion. Sauté them together for about 2-3 minutes, or until the onions become translucent and the garlic is fragrant. Make sure to stir occasionally to prevent burning!
3. Adding Tomatoes:
Add the halved cherry tomatoes (or sun-dried tomatoes) to the skillet. Cook for about 3 minutes, or until the tomatoes soften and start to burst, releasing their sweet juices into the mixture.
4. Deglazing the Pan:
If you’re using white wine, pour it into the skillet now. Use a wooden spoon to scrape up any delicious browned bits stuck to the bottom of the pan. Allow the wine to simmer for 2-3 minutes, reducing slightly.
5. Making the Creamy Sauce:
Next, stir in the heavy cream, grated Parmesan cheese, the remaining Italian seasoning, and optional crushed red pepper flakes for a little heat. Bring the sauce to a gentle simmer and cook for an additional 3-5 minutes until it thickens up slightly.
6. Adding Spinach and Shrimp:
Stir in the fresh spinach leaves and cook until they are just wilted. Then, return the cooked shrimp to the skillet, gently tossing them in the creamy sauce to coat them evenly. Taste and adjust the seasoning with salt and pepper as needed.
7. Serving:
Remove the skillet from heat and garnish with freshly chopped parsley. Serve the creamy garlic butter Tuscan shrimp hot, either with crusty bread for dipping or over your favorite pasta or rice. Enjoy every bite!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp, but be sure to thaw them first! You can do this by placing them in the refrigerator overnight or by submerging them in a sealed plastic bag in cold water for a quicker option. Pat them dry before cooking to avoid excess moisture in the pan.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or full-fat coconut milk for a dairy-free version. However, keep in mind that the consistency and richness of the sauce may be slightly different.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or in the microwave, stirring occasionally to ensure even heating. Add a splash of cream or broth if the sauce has thickened too much.
Can I Add Other Vegetables?
Absolutely! Feel free to customize the recipe by adding other vegetables like bell peppers, zucchini, or mushrooms. Just sauté them along with the onions and garlic to ensure they are cooked properly before adding the cream and shrimp.
