Creamy Tuscan Shrimp in 20 Minutes – A Rich Dinner Delight

Enjoy a quick and satisfying Tuscan Shrimp recipe full of vibrant flavors and creamy goodness.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tablespoons Butter
2 tablespoons Flour for roux
1 cup Heavy Cream avoid milk to prevent curdling
3 cloves Garlic minced
1 tablespoon Lemon Juice freshly squeezed
1 teaspoon Italian Seasoning

For the Shrimp

1 pound Shrimp thawed, peeled (31-40 count recommended)
½ cup Sun-Dried Tomatoes chopped, packed in oil

For the Greens

2 cups Fresh Baby Spinach
½ cup Fresh Basil sliced into thin strips

Additional Seasoning

Salt to taste
Pepper to taste

Equipment

Large skillet

Method

Step-by-Step Instructions

Thaw shrimp by placing them in a colander and running cool water over them for about 5–7 minutes. Pat dry with paper towels.
Melt butter in a large skillet over medium-high heat. Sprinkle in flour and whisk for about 1 minute until smooth and golden.
Add minced garlic to the skillet and stir for about 30 seconds until fragrant.
Pour in heavy cream, lemon juice, and Italian seasoning. Stir in chopped sun-dried tomatoes and simmer for about 2 minutes.
Add thawed shrimp, cooking for about 5 minutes until pink and opaque.
Fold in fresh baby spinach and sliced basil, stirring for an additional 2 minutes.
Adjust seasoning with salt and pepper. Serve immediately, optionally garnishing with lemon juice and grated parmesan.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 24gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 170mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 2500IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

For a lighter version, consider using coconut cream instead of heavy cream.

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