If you are on the hunt for a dish that feels like a warm hug on a plate, let me introduce you to the Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe. This recipe masterfully combines juicy, tender shrimp with the rich, velvety creaminess of sun-dried tomatoes and herbs, creating a symphony of flavors that dances in your mouth. It’s straightforward enough for a weeknight dinner yet elegant enough to impress guests, making it a personal favorite for those moments when you want something special without the fuss.
Ingredients You’ll Need
The magic of this Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe lies in its simple but carefully chosen ingredients. Each component brings its unique touch, contributing to the vibrant colors, luscious textures, and that irresistible depth of flavor.
- 1 pound large shrimp (26-30 count), peeled and deveined, tails on: Fresh or thawed shrimp provide that tender seafood base you’ll love.
- 1 tablespoon oil from sun-dried tomatoes: This oil carries intense, tangy tomato flavor, boosting the sauce beautifully.
- ½ teaspoon each garlic powder, onion powder, salt: These seasonings build the essential savory foundation for the shrimp.
- ¼ teaspoon each black pepper, paprika: Adds subtle warmth and depth with gentle smoky notes.
- 2 tablespoons olive oil, divided: Olive oil ensures that luscious sauté, bringing richness and body.
- 2 tablespoons butter, divided: Butter melts into creaminess, rounding out flavors and giving a silky finish.
- 1 pint cherry tomatoes: Sweet, juicy bursts that brighten every mouthful.
- ½ cup sun-dried tomatoes, drained and roughly chopped: Concentrated tomato flavor that amps up umami.
- 1 shallot, chopped: A milder, sweeter cousin of onions, enhancing the base of the sauce.
- 4-6 cloves garlic, minced: Garlic infuses the sauce with aromatic intensity and warmth.
- ¼ teaspoon red pepper flakes: Just enough heat to keep things interesting without overwhelming.
- 1 ½ cups low sodium chicken broth: Adds moisture and balance while keeping saltiness in check.
- 1 tablespoon cornstarch: The magic thickener that gives the sauce its creamy body.
- 1 cup heavy cream (or evaporated milk + 1 ½ teaspoons cornstarch): Rich and dreamy, this elevates the sauce to pure indulgence.
- 1 teaspoon each dried parsley, dried basil (or 1 tablespoon each fresh): Aromatic herbs bringing freshness and classic Tuscan flair.
- ½ teaspoon dried oregano: A touch of earthy herb notes round out the bouquet.
- ½ cup finely grated fresh Parmesan cheese: Adds umami and depth with a slight nutty edge.
- 2 cups baby spinach (optional): A pop of vibrant green and a nutritional boost to balance the richness.
- Salt and pepper to taste: To perfectly season and bring everything together.
- Pasta, mashed potatoes, or rice: Your choice of starchy base, making this dish wonderfully versatile.
How to Make Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe
Step 1: Season the Shrimp
Start by whisking together the oil from the sun-dried tomato jar with garlic powder, onion powder, salt, black pepper, and paprika in a large bowl. This blend of seasonings elevates the shrimp’s natural sweetness while layering in savory and smoky flavors. Toss your shrimp in this mixture, making sure each piece gets a flavorful coat that will shine through after cooking.
Step 2: Cook the Shrimp
In a large non-reactive saucepan, melt one tablespoon of butter with one tablespoon of olive oil over medium-high heat. To keep the shrimp perfectly tender and prevent overcrowding, cook them in two batches. Place the shrimp in a single layer and let them cook undisturbed until they turn opaque, about 2 minutes per side. Using a slotted spoon, transfer them to a plate and set aside. Pro tip: If you prefer, you can remove the tails once the shrimp are cool enough to handle for easier eating later.
Step 3: Build the Sauce Base
Now, add the remaining tablespoon of oil from the sun-dried tomato jar to the same pan, letting it heat up with the shrimp drippings. Toss in the cherry tomatoes, chopped sun-dried tomatoes, shallots, minced garlic, and red pepper flakes. Sauté everything gently until the shallots soften and the tomatoes start to release their juicy sweetness, about 4 to 5 minutes. Reducing the heat to low, slowly stir in the heavy cream, then mix the chicken broth with cornstarch and add this mixture to the pan. Incorporate the parsley, basil, and oregano for authentic Tuscan herb flavors.
Step 4: Thicken the Sauce
Bring your sauce to a simmer, using a wooden spoon to scrape up any flavorful brown bits stuck to the bottom of the pan—it’s pure flavor gold. Keep simmering and stirring until the sauce thickens to that perfect creamy consistency you desire. Patience here pays off, as this luscious sauce is what makes this Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe so unforgettable.
Step 5: Finish with Cheese and Spinach
Reduce the heat to medium-low and stir in the grated Parmesan cheese, allowing it to melt smoothly into the sauce. Season carefully with salt and pepper to balance every note of the dish. If you want to add a touch of color and nutrition, stir in the baby spinach and cook for just 1 or 2 minutes until it wilts gently but still retains its vibrant green. This step elevates the dish, adding freshness that contrasts beautifully with the creamy sauce.
Step 6: Combine and Warm Through
Return the cooked shrimp to the pan, gently stirring them into the sauce so they soak up all the rich flavors. Warm everything together for just a couple of minutes before serving. You can garnish with fresh parsley for an extra pop of color and herbaceous brightness if you like. This final step ensures every bite is bursting with bold taste and creamy goodness.
How to Serve Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe
Garnishes
Fresh parsley leaves sprinkled on top not only add a splash of green but also provide a fresh, slightly peppery aroma that cuts through the richness of the cream sauce. A light dusting of extra Parmesan cheese on each plate can add an inviting nutty finish that’s impossible to resist.
Side Dishes
This Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe is wonderfully versatile with sides. Serving it over al dente pasta lets the sauce coat every strand, creating an indulgent meal. Alternatively, spoon it over creamy mashed potatoes for a comforting twist or alongside fluffy white or brown rice to soak up every last drop of sauce.
Creative Ways to Present
For a stunning presentation, try serving this dish in shallow bowls with a small nest of pasta or rice at the center, topped with the shrimp and sauce. Garnish with a lemon wedge to add a fresh burst of acidity when squeezed over, which contrasts beautifully with the creamy flavors. A rustic wooden board with crusty bread on the side encourages everyone to mop up the delectable sauce, bringing a casual yet elegant vibe to your table.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container and store them in the refrigerator for up to 2 days. Because the sauce is dairy-based, it’s best enjoyed fresh but will safely keep for short-term leftovers. Be sure to remove any starch-based side dishes separately, as they can absorb moisture and become mushy over time.
Freezing
Freezing this Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe is not recommended due to the cream sauce, which can change texture and separate upon thawing. If you need to prepare in advance, freeze the shrimp and sauce components separately before combining them fresh after thawing.
Reheating
Reheat gently on the stovetop over low heat to avoid breaking the creamy sauce. Stir frequently and add a splash of broth or cream if the sauce appears too thick. This will help restore its smooth texture and lusciousness, making your leftovers taste almost freshly made.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them fully and pat dry before seasoning. This helps avoid excess moisture that can dilute the sauce and ensures your shrimp get that perfect sear.
What if I don’t have sun-dried tomatoes or their oil?
You can substitute with a bit of tomato paste and olive oil, but the flavor won’t be quite as bold or rich. Sun-dried tomatoes provide a unique tangy sweetness that’s hard to replace, so if possible, grab a jar—they’re worth the investment!
Can I make this recipe dairy-free?
Yes! Swap the heavy cream for full-fat coconut milk or a dairy-free cream alternative, and use a vegan butter substitute. Keep in mind that the flavor and texture will shift slightly, but it will still be deliciously creamy and satisfying.
How spicy is this recipe?
The recipe includes a modest amount of red pepper flakes to add a gentle warmth that complements the creaminess without overwhelming it. You can always adjust the amount to suit your heat preference, or leave it out entirely for a milder dish.
What type of pasta pairs best with this sauce?
Fettuccine, linguine, or even penne are excellent choices because their shapes can hold onto the creamy sauce beautifully. Feel free to experiment and find your personal favorite pairing!
Final Thoughts
There is something truly special about the Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe that turns an ordinary dinner into a celebration of flavors. It’s a perfect balance of creamy, tangy, savory, and fresh that keeps me coming back again and again. I can’t wait for you to try it, share it with loved ones, and enjoy every delicious bite as much as I do!
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Tuscan Shrimp in Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan/Italian
Description
A creamy and flavorful Tuscan Shrimp recipe featuring succulent shrimp cooked in a rich sun-dried tomato and cherry tomato cream sauce, infused with garlic, herbs, and Parmesan cheese. Perfectly paired with pasta, mashed potatoes, or rice, this dish offers an elegant and satisfying meal with a touch of spice and a vibrant presentation.
Ingredients
Shrimp and Seasoning
- 1 pound large shrimp (26–30 count), peeled and deveined, tails on
- 1 tablespoon oil from sun-dried tomatoes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Cooking Fats and Oils
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 1 tablespoon oil from sun-dried tomatoes
Vegetables and Aromatics
- 1 pint cherry tomatoes
- ½ cup sun-dried tomatoes, drained and roughly chopped
- 1 shallot, chopped
- 4–6 cloves garlic, minced
- ¼ teaspoon red pepper flakes
Liquids and Thickeners
- 1 ½ cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk + 1 ½ teaspoons cornstarch)
Herbs and Cheese
- 1 teaspoon dried parsley
- 1 teaspoon dried basil (or 1 tablespoon each fresh parsley and fresh basil)
- ½ teaspoon dried oregano
- ½ cup finely grated fresh Parmesan cheese
Greens and Seasoning
- 2 cups baby spinach (optional)
- Salt and pepper to taste
Serving Suggestions
- Pasta
- Mashed potatoes
- Rice
Instructions
- Season the shrimp: In a large bowl, whisk together 1 tablespoon of oil from the sun-dried tomato jar with garlic powder, onion powder, salt, black pepper, and paprika. Add the peeled and deveined shrimp and toss to thoroughly coat with the seasoning mixture.
- Cook the shrimp: In a large non-reactive saucepan, melt 1 tablespoon of butter along with 1 tablespoon olive oil over medium-high heat. Working in two batches to avoid overcrowding, lay the shrimp in a single layer and cook until just opaque, approximately 2 minutes per side. Use a slotted spoon to transfer cooked shrimp to a plate. Optionally, remove tails once shrimp are cool enough to handle.
- Sauté the aromatics and tomatoes: Heat 1 tablespoon of sun-dried tomato oil over medium heat in the same pan, using the leftover drippings. When hot, add cherry tomatoes, sun-dried tomatoes, chopped shallots, minced garlic, and red pepper flakes. Sauté until the shallots are tender and tomatoes start to break down, about 4-5 minutes. Reduce heat to low.
- Prepare and thicken the sauce: Stir in the heavy cream, then whisk together chicken broth and cornstarch in a small bowl before adding this mixture to the pan. Add dried parsley, basil, and oregano, stirring well to combine. Bring the sauce to a gentle simmer while scraping up any brown bits from the pan. Continue to simmer, stirring frequently, until the sauce thickens to your desired consistency.
- Finish the sauce: Reduce heat to medium-low and stir in the grated Parmesan cheese. Cook, stirring constantly until the cheese has melted smoothly into the sauce, about 1-2 minutes. Season with salt and pepper to taste. If using, add baby spinach and cook just until wilted, approximately 1-2 minutes.
- Combine and serve: Return the cooked shrimp to the skillet and warm through, allowing them to soak up the creamy sauce. Garnish with fresh parsley if desired. Serve hot over your choice of pasta, mashed potatoes, or rice for an indulgent meal.
Notes
- Removing shrimp tails is optional and can be done after cooking when shrimp are cool enough to handle.
- Use low sodium chicken broth to control the salt level in the dish.
- For a lighter cream, substitute heavy cream with evaporated milk plus 1 ½ teaspoons cornstarch as a thickener.
- If you want a spicier kick, increase red pepper flakes to taste.
- This dish pairs well with a variety of starches such as pasta, rice, or mashed potatoes, depending on your preference.
- Fresh herbs can be used instead of dried for a brighter flavor; adjust quantities accordingly.
- Make sure to cook shrimp in batches to ensure they sear nicely and don’t steam.
