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
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
- 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.
