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
Scale
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.
