Why This Recipe Works
If you've been around confluxys Kitchen for a while, you might remember my Honey Garlic Butter Salmon. This is its cousin—the same philosophy of bold flavors and quick execution, translated into a creamy, sun-dried tomato situation that's become almost as popular. Same DNA, different dress.
The secret ingredient isn't actually an ingredient. It's the moment—about three minutes before serving—when the sauce goes from good to this-is-going-viral good. You'll know. Or you'll learn to know. That's what practice is for. The cream reduces, the flavors concentrate, and suddenly you're not just making dinner. You're making content.
What I love about this dish is how it tells a complete story in one pan. The shrimp turn pink, the garlic goes golden, the cream bubbles, the spinach wilts. It's dinner as narrative arc. Beginning, middle, end, garnish. Every element building on the last.
Pro Tips Before You Start
- Don't overcook the shrimp—they should be just pink before you add them back to the sauce
- Sun-dried tomatoes (oil-packed photograph beautifully, but dry-packed work too)
- Use full-fat cream; reduced-fat will break in the heat
- Fresh basil at the end is non-negotiable for that authentic Tuscan vibe
Serve this over pasta, crusty bread, or honestly just eat it straight from the pan while standing at the stove. I won't judge. I've done it. More than once. The sauce deserves to be appreciated in whatever form feels right in the moment.
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Creamy Tuscan Garlic Shrimp
Restaurant-quality in 20 minutes flat
Ingredients
- For the Shrimp
- For the Tuscan Cream Sauce
- For Garnish
Instructions
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Sear the ShrimpPat shrimp dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until just pink. Transfer to a plate immediately—they'll finish cooking in the sauce.
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Build the Sauce BaseIn the same skillet, reduce heat to medium and add butter. Once melted, add garlic and cook for 30 seconds until fragrant. Add sun-dried tomatoes and stir to combine.
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Create the Cream SaucePour in the heavy cream and bring to a gentle simmer. Add Parmesan and stir until melted and smooth. Let the sauce simmer for 2-3 minutes until slightly thickened. Add red pepper flakes if using.
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Finish the DishAdd spinach and stir until just wilted, about 1 minute. Return the shrimp to the pan and toss to coat in the sauce. Cook for another minute until everything is heated through.
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ServeRemove from heat, scatter torn basil over the top, and add an extra shower of Parmesan. Serve immediately over pasta, rice, crusty bread, or simply on its own.
Nutrition Information
Per serving (without pasta/bread)
Recipe Notes & Variations
Make it dairy-free: Use full-fat coconut cream and nutritional yeast instead of cream and Parmesan. Different but still delicious.
Add chicken: Slice chicken breasts thin, sear before the shrimp, and add back at the end.
Storage: Best eaten fresh, but leftovers keep 2 days in the fridge. Reheat gently—the cream may separate if overheated.
For serving: Pairs beautifully with angel hair pasta, orzo, or sourdough for dipping.
Recipe Reviews (428)
Made this exactly as written and my husband said it tasted "just like the picture." I've never gotten a higher compliment! The sauce is absolutely perfect—creamy but not heavy.
This is dinner party material that takes no effort. I've made it three times now and it comes out perfect every time. The sun-dried tomatoes really make it.
Delicious! Four stars only because I wish there was more sauce. Next time I'm increasing the cream and Parmesan. The shrimp were cooked perfectly following your timing.
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