If you are craving a rich, flavorful seafood dish that truly captures the heart of Italian cooking, then you have to try this Tuscan Shrimp with Sun-Dried Tomatoes and Cream Recipe. It’s a vibrant, creamy delight where succulent shrimp swim in a luscious sauce filled with sun-dried tomatoes, garlic, and fresh herbs. Each bite feels like a warm embrace from Tuscany, boasting a perfect balance between tangy, savory, and creamy textures. Whether you want to impress guests or simply treat yourself to a cozy dinner, this recipe promises to please with minimal fuss and maximum taste.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is the first step towards creating a dish bursting with layers of flavor. Each component plays a unique role, from adding sweetness and acidity to delivering that creamy finish that makes this Tuscan classic so comforting.
- Large shrimp (1 pound): Peeled and deveined with tails on to keep a juicy texture and nice presentation.
- Oil from sun-dried tomatoes (2 tablespoons): Brings an intense, tangy depth of flavor from the jar that’s too good to skip.
- Garlic powder, onion powder, salt (½ teaspoon each): A simple seasoning trio that enhances the shrimp perfectly.
- Black pepper and paprika (¼ teaspoon each): Adds subtle warmth and a smoky hint that rounds out the spices.
- Olive oil (2 tablespoons, divided): The Mediterranean classic that provides a fruity base for sautéing.
- Butter (2 tablespoons, divided): Adds richness and smoothness for that velvety sauce.
- Cherry tomatoes (1 pint): Bursting with a fresh, sweet acidity that balances the creaminess.
- Sun-dried tomatoes (½ cup, chopped): Adds a chewy texture and concentrated tomato flavor that shines through.
- Shallot (1, chopped): Offers a mild oniony sweetness that blends beautifully into the sauce.
- Garlic (4-6 cloves, minced): Fresh garlic provides bright, aromatic notes essential to Tuscan cooking.
- Red pepper flakes (¼ teaspoon): Just a touch of heat to awaken the palate.
- Low sodium chicken broth (1 ½ cups): Gives body and depth without overwhelming the delicate flavors.
- Cornstarch (1 tablespoon): To naturally thicken the creamy sauce to perfection.
- Heavy cream (1 cup): The creamy component that ties everything together with silky indulgence.
- Dried parsley and dried basil (1 teaspoon each): Adds a fragrant herbal lift or use fresh for a brighter flavor.
- Dried oregano (½ teaspoon): Provides a subtle earthiness typical of Tuscan dishes.
- Grated Parmesan cheese (½ cup): Adds salty richness and helps thicken the sauce as it melts.
- Baby spinach (2 cups, optional): Adds a pop of color and a mild, fresh texture to lighten the dish.
- Salt and pepper to taste: To finish seasoning and balance all the ingredients perfectly.
- Serving options: Pasta, mashed potatoes, or rice to catch every bit of the sauce.
How to Make Tuscan Shrimp with Sun-Dried Tomatoes and Cream Recipe
Step 1: Season the Shrimp
Begin by whisking together 1 tablespoon of the oil from the sun-dried tomatoes jar with garlic powder, onion powder, salt, black pepper, and paprika in a large bowl. Toss the shrimp gently until each piece is well-coated with this flavorful mix. This simple seasoning bath infuses the shrimp with subtle layers of spice, setting the stage for a truly delicious dish.
Step 2: Cook the Shrimp
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large non-reactive pan over medium-high heat. Add the shrimp in a single layer to avoid overcrowding, cooking them in two batches to ensure even searing. In just about 2 minutes per side, the shrimp will turn opaque and pink, perfectly tender. Once cooked, transfer them to a plate with a slotted spoon and let them rest.
Step 3: Sauté the Vegetables and Build Flavor
Into the same pan, pour 1 tablespoon of the sun-dried tomato oil and warm it over medium heat. Add the cherry tomatoes, chopped sun-dried tomatoes, shallots, garlic, and red pepper flakes. Sauté gently until the shallots soften and release their sweetness, about 4 to 5 minutes. This step develops the rich base of your sauce with a beautiful medley of textures and bursts of tomato flavors.
Step 4: Create the Creamy Sauce
Lower the heat to a gentle simmer. Stir in the heavy cream followed by a mixture of chicken broth and cornstarch. Keep stirring as you add dried parsley, basil, and oregano, scraping up any tasty brown bits stuck to the pan. Allow the sauce to thicken slowly, stirring often to reach your desired consistency. This luscious sauce will coat the shrimp and veggies beautifully.
Step 5: Finish with Cheese and Spinach
Reduce the heat to medium-low and fold in the finely grated Parmesan cheese. Continue stirring for 1 to 2 minutes until melted and well incorporated, which enriches the sauce with a savory, creamy finish. If you want to add some greenery, stir in the baby spinach just until wilted. Season with salt and pepper to your taste, making sure every spoonful will be bursting with balanced, cozy flavors.
Step 6: Combine Shrimp and Sauce
Return the cooked shrimp to the skillet, gently stirring them into the creamy sauce to warm through and soak up the wonderful flavors. Once heated, garnish with fresh parsley if you like for a fresh, herbaceous note. Your Tuscan Shrimp with Sun-Dried Tomatoes and Cream Recipe is now ready to serve!
How to Serve Tuscan Shrimp with Sun-Dried Tomatoes and Cream Recipe
Garnishes
Fresh parsley or basil leaves sprinkled over the top add a pop of color and freshness that balances the richness of the sauce. A light dusting of extra Parmesan can also be sprinkled for those who adore cheesy indulgence. These simple garnishes elevate the presentation and taste, making each bite feel that much more special.
Side Dishes
This dish pairs beautifully with a range of sides. Creamy mashed potatoes soak up the sauce perfectly, lending an extra level of comfort. If you prefer grains, steamed rice is an excellent match, offering a clean base for the flavorful topping. Or for a classic Italian touch, serve over your favorite pasta to create a hearty and satisfying meal.
Creative Ways to Present
If you want to impress at a dinner party, consider serving this Tuscan shrimp atop grilled polenta rounds or crispy garlic bread slices for added texture and flavor. You can also serve it in individual bowls with a sprinkle of chili flakes for guests who appreciate a little extra heat. No matter the presentation, the rich sauce and tender shrimp steal the show every time.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld even more as the sauce sits, but be sure to keep the shrimp covered well to maintain their tenderness.
Freezing
For longer storage, this dish freezes well. Let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 2 months. When you’re ready to enjoy again, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating. Add a splash of chicken broth or cream if it seems too thick. Avoid microwaving if possible, as it can affect the shrimp’s texture.
FAQs
Can I substitute heavy cream with something lighter?
Absolutely! You can use evaporated milk combined with a bit of cornstarch or even half-and-half to lighten the dish. Keep in mind the sauce may be slightly less rich but still delicious.
What if I don’t have sun-dried tomato oil?
If you don’t have oil from sun-dried tomatoes, olive oil is a good alternative. You can also finely chop sun-dried tomatoes soaked in olive oil for extra flavor.
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just thaw them completely and pat dry to remove excess moisture before seasoning and cooking to avoid a watery sauce.
Is it possible to make this dish gluten-free?
Definitely! This recipe is naturally gluten-free as long as you use gluten-free chicken broth and pasta or substitute your sides with gluten-free options like rice or mashed potatoes.
Can I add vegetables other than spinach?
Of course! Asparagus, zucchini, or bell peppers can be nice additions sautéed with the tomatoes for extra color and nutrition.
Final Thoughts
I truly hope you enjoy making and savoring this wonderful Tuscan Shrimp with Sun-Dried Tomatoes and Cream Recipe as much as I do. Its simplicity, warmth, and bold flavors make it a perfect go-to dish for any occasion. Once you try it, you may find it becoming a beloved staple in your dinner rotation, always ready to bring a little Italian sunshine to your table.
Print
Tuscan Shrimp with Sun-Dried Tomatoes and Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Tuscan Shrimp recipe features succulent shrimp cooked in a creamy, flavorful sauce made with sun-dried tomatoes, cherry tomatoes, garlic, and fresh herbs. The dish is hearty yet elegant, perfect for serving over pasta, mashed potatoes, or rice, making it a delightful meal for any occasion.
Ingredients
For the Shrimp Marinade 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
For Cooking Shrimp
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
For the Sauce
- 1 tablespoon oil from sun-dried tomatoes
- 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
- 1 ½ cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk + 1 ½ teaspoons cornstarch)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil (or 1 tablespoon each fresh parsley and basil)
- ½ teaspoon dried oregano
- ½ cup finely grated fresh Parmesan cheese
- 2 cups baby spinach (optional)
- Salt and pepper to taste
To Serve
- Pasta, mashed potatoes, or rice
Instructions
- Season the Shrimp: In a large bowl, whisk together 1 tablespoon oil from the sun-dried tomato jar with garlic powder, onion powder, salt, black pepper, and paprika. Add the shrimp and toss well to coat evenly with the seasoning mixture.
- Cook the Shrimp: In a large non-reactive saucepan over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Working in two batches, add the shrimp in a single layer and cook for about 2 minutes per side until the shrimp turn opaque. Remove shrimp using a slotted spoon and set aside on a plate. Optionally, remove tails once shrimp are cool enough to handle.
- Sauté Vegetables: Using the same pan with drippings, heat 1 tablespoon oil from the sun-dried tomatoes over medium heat. Add cherry tomatoes, sun-dried tomatoes, chopped shallots, minced garlic, and red pepper flakes. Sauté until shallots soften and tomatoes start to break down, about 4-5 minutes.
- Prepare the Sauce: Reduce the heat to low and stir in the heavy cream. In a separate bowl, mix chicken broth with 1 tablespoon cornstarch until smooth, then add to the skillet. Stir in dried parsley, dried basil, and oregano, ensuring everything combines evenly.
- Simmer and Thicken: Bring the sauce to a gentle simmer while scraping up any browned bits from the bottom of the pan. Continue simmering and stirring frequently until the sauce thickens to your preferred consistency.
- Finish the Sauce: Lower the heat to medium-low and stir in the grated Parmesan cheese. Cook for another 1-2 minutes, stirring continuously until the cheese melts into the sauce. Season with additional salt and pepper to taste. If using, add the baby spinach and cook just until wilted, about 1-2 minutes.
- Combine and Serve: Return the cooked shrimp to the skillet, warming them through and allowing them to soak up the flavorful sauce. Garnish with fresh parsley if desired, and serve immediately over your choice of pasta, mashed potatoes, or rice.
Notes
- To keep the shrimp tender, avoid overcooking; they should be opaque and just cooked through.
- Heavy cream can be substituted with evaporated milk plus cornstarch for a lighter option.
- Removing shrimp tails is optional and based on preference.
- Use low sodium chicken broth to better control the saltiness of the dish.
- Fresh herbs can be used instead of dried for a brighter flavor.
- Serve immediately to enjoy the creamy texture of the sauce at its best.
