There is something absolutely irresistible about the Tuscan Shrimp with Sun-Dried Tomatoes and Cream Recipe. This dish masterfully blends tender, juicy shrimp with the rich, creamy sauce that bursts with sun-dried tomato flavor and fresh herbs. It’s a heartwarming feast that brings the vibrant tastes of Tuscany right to your dinner table. Whether you’re cooking for a special occasion or simply craving a comforting, elegant meal, this recipe will instantly become a favorite in your culinary repertoire.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet carefully chosen ingredients. Each one plays a crucial role in creating layers of flavor, vibrant texture, and that signature creamy consistency that makes this dish so memorable.
- Large shrimp (1 pound): Choose peeled and deveined shrimp with tails on to keep the perfect bite and presentation.
- Oil from sun-dried tomatoes (2 tablespoons total): This deeply flavorful oil infuses the dish with rich, tangy sweetness that elevates everything.
- Garlic powder, onion powder, salt, black pepper, paprika: A blend of spices that forms a savory, balanced base seasoning for the shrimp.
- Olive oil (2 tablespoons): Adds a smooth fruitiness to the sauce and helps in cooking the shrimp perfectly.
- Butter (2 tablespoons): Brings creaminess and richness, letting the flavors blend beautifully.
- Cherry tomatoes (1 pint): These juicy bursts provide fresh sweetness and a lovely pop of color.
- Sun-dried tomatoes (½ cup): Roughly chopped to introduce a chewy texture and intense tomato flavor.
- Shallot (1, chopped): Delivers a mild yet slightly sweet onion flavor that enhances the sauce.
- Garlic cloves (4-6, minced): Fresh garlic is essential for that aromatic depth.
- Red pepper flakes (¼ teaspoon): Adds just the right hint of heat to brighten the dish.
- Low sodium chicken broth (1½ cups): Used to thin the sauce and contribute a savory base without overpowering.
- Cornstarch (1 tablespoon): Helps thicken the sauce to the perfect creamy consistency.
- Heavy cream (1 cup): Creates the luscious, velvety texture we all love; you can substitute evaporated milk plus cornstarch for a lighter option.
- Dried parsley, basil, oregano: These herbs bring authentic Italian flavors that tie the dish together perfectly.
- Parmesan cheese (½ cup, finely grated): Adds a nutty, salty richness that melts into the sauce.
- Baby spinach (2 cups, optional): For color, nutrition, and a tender bite that complements the shrimp.
- Salt and pepper to taste: Enhances all the individual flavors for balance.
How to Make Tuscan Shrimp with Sun-Dried Tomatoes and Cream Recipe
Step 1: Season Your Shrimp
Start by combining the oil from the sun-dried tomato jar with garlic powder, onion powder, salt, black pepper, and paprika in a large bowl. Toss your shrimp in this fragrant seasoning blend until every piece is coated. This simple marination step ensures each bite is packed with savory, flavorful goodness right from the start.
Step 2: Sauté the Shrimp to Perfection
Heat butter and olive oil in a large non-reactive pan over medium-high heat. Cook the shrimp in two batches, making sure to lay them out in a single layer so they develop a nice sear. Each side takes about two minutes until the shrimp turn opaque and beautifully pink. Removing the tails after cooking is optional but makes eating easier. This method locks in juiciness while giving a lovely caramelized touch.
Step 3: Build the Flavorful Sauce
Add the sun-dried tomato oil back into the hot pan, then toss in cherry tomatoes, sun-dried tomatoes, shallots, garlic, and red pepper flakes. Sauté gently for about 4 to 5 minutes until the shallots soften and the tomatoes start releasing their juicy sweetness. Lower the heat and mix in heavy cream. Now whisk together chicken broth and cornstarch separately to avoid lumps, then stir that into the pan. Add dried herbs like parsley, basil, and oregano to awaken classic Tuscan aromas.
Step 4: Let the Sauce Thicken
Bring your sauce to a tender simmer while scraping up those flavorful brown bits from the bottom of the pan. This is where the magic happens, as the sauce slowly thickens and transforms into a creamy, luscious coating perfect for your shrimp. Stir often to keep the texture silky and smooth.
Step 5: Finish the Sauce with Cheese and Spinach
Turn the heat to medium-low and then stir in the freshly grated Parmesan cheese, allowing it to melt fully into the sauce for that signature rich tanginess. Season with additional salt and pepper based on your taste. If you’re adding baby spinach, toss it in here and cook just until it wilts, adding a lovely splash of green and subtle freshness.
Step 6: Combine Shrimp and Sauce
Return the cooked shrimp to the skillet. Stir gently to warm the shrimp through while letting them soak up the savory cream sauce. After a minute or two, your Tuscan Shrimp with Sun-Dried Tomatoes and Cream Recipe is ready to dazzle your senses with every forkful.
How to Serve Tuscan Shrimp with Sun-Dried Tomatoes and Cream Recipe
Garnishes
A sprinkle of fresh parsley or basil leaves adds a bright pop of color and herbaceous aroma that enhances the dish’s rustic Italian vibe. For an extra touch, a light grating of Parmesan right before serving can never go wrong.
Side Dishes
This creamy shrimp delight pairs beautifully with a variety of sides. Serve it over al dente pasta to soak up every bit of sauce, or spread it on top of fluffy mashed potatoes for ultimate comfort food. For a lighter option, steamed rice perfectly complements and balances the rich flavors.
Creative Ways to Present
For an impressive presentation, plate the shrimp and sauce over a nest of spiralized zucchini or buttery polenta. You could also spoon it into toasted baguette halves for an elegant appetizer. No matter how you choose, this recipe’s vibrant colors and inviting aroma make it a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. The flavors actually meld beautifully overnight, so it’s perfect for planning a delicious next-day meal.
Freezing
You can freeze the shrimp and sauce separately for up to a month to maintain texture and flavor. When ready to enjoy, thaw in the refrigerator overnight before reheating gently on the stove.
Reheating
Warm leftovers slowly on low heat, stirring occasionally, to prevent the cream from separating. Adding a splash of broth or cream can help restore that silky texture and bring the dish back to life.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp fully and pat them dry before seasoning and cooking to prevent excess moisture from thinning the sauce.
Is there a dairy-free version of this Tuscan Shrimp with Sun-Dried Tomatoes and Cream Recipe?
Yes! Substitute the heavy cream with coconut milk or a dairy-free cream alternative and use a vegan butter or olive oil instead of butter. The flavors will still shine wonderfully.
Can I make this recipe spicy?
Definitely! Increase the red pepper flakes or add a dash of cayenne pepper to spice things up without overpowering the other flavors.
What pasta types work best with this shrimp dish?
Wide noodles like fettuccine or pappardelle are perfect because they hold the creamy sauce well, but even spaghetti or penne will work beautifully.
Is it necessary to use oil from the sun-dried tomato jar?
While it adds an incredible concentrated flavor, if you don’t have it, you can substitute with additional olive oil and a bit extra chopped sun-dried tomatoes to mimic that rich taste.
Final Thoughts
Sharing this Tuscan Shrimp with Sun-Dried Tomatoes and Cream Recipe feels like inviting you to experience one of my go-to dishes that’s not only simple to make but packed with unforgettable flavors. It’s a delightful way to treat yourself or impress guests with something that feels both elegant and comforting. Trust me, once you try this recipe, it will quickly become a cherished favorite in your kitchen too.
Print
Tuscan Shrimp with Sun-Dried Tomatoes and Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- 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 a blend of Italian herbs. Perfectly paired with pasta, mashed potatoes, or rice, this dish brings a rich and comforting taste of Tuscany to your dinner table in just 30 minutes.
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
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 1 tablespoon oil from sun-dried tomatoes
Vegetables & 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 & Thickeners
- 1 ½ cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk + 1 ½ teaspoons cornstarch)
Herbs & Cheese
- 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
Additional
- 2 cups baby spinach (optional)
- Salt and pepper to taste
- Pasta, mashed potatoes, or rice for serving
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 peeled and deveined shrimp and toss to coat evenly with the seasoning mixture.
- Sear 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 to avoid overcrowding, add shrimp in a single layer and cook until opaque, about 2 minutes per side. Use a slotted spoon to transfer cooked shrimp to a plate. Remove tails if desired once cool enough to handle.
- Sauté Vegetables: Add 1 tablespoon oil from the sun-dried tomatoes jar to the same pan over medium heat with the flavorful drippings. Once hot, add the cherry tomatoes, chopped sun-dried tomatoes, chopped shallot, minced garlic, and red pepper flakes. Sauté until shallots are tender and tomatoes start to soften, about 4-5 minutes.
- Prepare Sauce: Reduce heat to low, stir in heavy cream, and then add the chicken broth mixed with cornstarch, stirring constantly. Incorporate dried parsley, basil, and oregano into the sauce.
- Thicken Sauce: Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan. Continue simmering and stirring often until the sauce thickens to your liking.
- Finish Sauce: Lower heat to medium-low, then stir in grated Parmesan cheese until melted and sauce is creamy, about 1-2 minutes. Season with salt and pepper to taste. If using, add baby spinach and cook for 1-2 minutes just until wilted.
- Combine and Serve: Return the cooked shrimp to the skillet, warming through to absorb the sauce flavors. Garnish with fresh parsley if desired. Serve immediately over your choice of pasta, mashed potatoes, or rice for a satisfying meal.
Notes
- Use tails-on shrimp for better flavor and presentation; tails can be removed after cooking if preferred.
- To lighten the sauce, substitute heavy cream with evaporated milk plus additional cornstarch as noted.
- The sauce thickens as it simmers; adjust consistency by simmering longer or adding more broth if too thick.
- Fresh herbs can replace dried herbs for a brighter flavor; use about three times the amount of fresh herbs.
- Spinach is optional but adds color and extra nutrients.
- Serve over pasta for a traditional Italian experience, or opt for mashed potatoes or rice for a comforting twist.
