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
Scale
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.
