If you have 15 minutes on a weeknight, make this creamy one pan Tuscan shrimp for dinner! It has juicy shrimp cooked in a creamy, Italian-inspired garlic parmesan sauce with baby spinach and tomatoes.
If this is your vibe, you need to try my creamy Tuscan chicken, one skillet shrimp fettuccine, and pan-fried salmon in creamy sun-dried tomato sauce next.
This creamy Tuscan shrimp recipe with spinach and tomatoes is the type of meal that you can toss together in one pan on a weeknight, and it’s super delicious. It’s a creamy shrimp alfredo variation with juicy sautéed shrimp, brightened up with fresh basil and a punch of garlic. I serve it with the easy Parmesan cream sauce over pasta or rice.
It’s no secret that I love shrimp dinners. I’ll make spicy shrimp fra diavolo when I’m craving heat, to classic shrimp scampi just because. And this is just one more to add to the menu!
Things to Love About This Creamy Tuscan Shrimp Recipe
- Rich Italian flavor. Made with fresh tomatoes, spinach, and Parmesan, this Tuscan shrimp dinner is as close to a restaurant meal as it gets!
- One skillet. My recipe has succulent sautéed shrimp in creamy sauce, prepared in the same skillet.
- Quick and easy. It’s ready in 20-30 minutes, perfect for weeknight dinners and even date nights at home.
Ingredients Needed
To start, here are my notes on the ingredients you’ll need to make this quick creamy Tuscan shrimp dinner. Scroll down to the printable recipe card below the post, where you’ll find the full recipe details.
- Oil and Butter – For sautéeing. Butter adds flavor while cooking oil helps the shrimp sear. You can use olive oil, vegetable oil, or any other type you prefer.
- Shrimp – Peeled and deveined. You can use fresh or frozen and thawed shrimp, with or without tails, depending on preference.
- Garlic – Fresh, minced garlic cloves. Substitute 1 tablespoon of jarred garlic, or ½ teaspoon of garlic powder, for each fresh clove as needed.
- Tomatoes – I use cherry tomatoes because I find the flavor is more concentrated. You could also use halved grape tomatoes or jarred sun-dried tomatoes. If you’re using a larger variety, like Roma tomatoes, roughly chop them instead.
- Baby Spinach – Or regular spinach, Swiss Chard, or kale, torn into bite-sized pieces.
- Heavy Cream – Heavy cream is ideal for a thick, creamy sauce without the need for a roux. For a lighter sauce, use half-and-half.
- Parmesan – Freshly grated Parmesan cheese ties the sauce together. Pecorino and Grana Padano work nicely here, too.
- Fresh Basil – Thinly slice the basil leaves to sprinkle as a garnish.
Can I Use Frozen Shrimp for This Recipe?
Yes! I love using fresh shrimp, but frozen shrimp are also great in this recipe (and sometimes of even better quality). Thaw the shrimp completely and pat them dry with paper towels before cooking to prevent a watery sauce.
Recipe Tips and Variations
- Prep the shrimp. Make sure to peel and devein the shrimp. You can buy frozen shrimp already prepped. With fresh shrimp, you can do it yourself or ask your local fishmonger to clean the shrimp for you.
- Don’t overcook the shrimp. The exact cooking time will vary depending on the size and type of shrimp you’re using. Shrimp is done cooking when it’s opaque pink and curls into a “C” shape.
- If your frozen shrimp is already pink, this means it’s pre-cooked and will need less time in the pan. Pre-cooked shrimp only need to be heated through, usually about 30 seconds to 1 minute.
- Adjust the consistency of the sauce. If you find your sauce too thick, add a splash of broth or water.
- For more depth of flavor, replace some of the heavy cream with a dry white wine, like Pinot Grigio or Chardonnay. You could also use the wine to deglaze the pan before you add the cream.
- More add-ins. Add in extra veggies like mushrooms, broccoli, asparagus, roasted red peppers, or peas.
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Cook the shrimp. Heat the oil in a large skillet set over medium-high heat. Season the shrimp with salt and pepper and add them to the heated oil. Cook the shrimp for about 2 minutes, or until pink and opaque. Remove the shrimp from the skillet and set them aside.
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Sauté the garlic. Add the butter to the skillet and reduce the heat to medium. Once the butter is melted, stir in the garlic and cook for 1 minute, stirring frequently. DO NOT burn the garlic.
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Add the veggies. Add the cherry tomatoes and cook for 3 to 4 minutes, or until they begin to soften. Stir in the spinach and cook for 1 to 2 minutes, or until completely wilted.
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Make the sauce. Add in the heavy cream, parmesan, and ¾ of the basil; bring to a simmer. Reduce the heat to low and simmer for about 3 minutes, or until the sauce is slightly reduced.
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Put it all together. Return shrimp to the skillet; cook for about 1 minute, or until just heated through. Remove from heat. Garnish with the remaining basil and serve.
Serving: 1.25cups | Calories: 376kcal | Carbohydrates: 5g | Protein: 27g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 244mg | Sodium: 336mg | Potassium: 520mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2374IU | Vitamin C: 14mg | Calcium: 175mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Creamy Tuscan Shrimp
Here are the steps to make this easy skillet recipe in under 30 minutes for a quick weeknight shrimp dinner.
- Start by cooking the shrimp. Heat oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the pan and cook for 2 minutes, or until they’re pink and opaque. Afterward, remove the shrimp and set them aside while you use the same pan to make your sauce.
- Sauté the vegetables. Now, turn the heat down and cook the garlic in a little butter, and add the cherry tomatoes. Sauté for a few minutes until the tomatoes are just about to burst. Next, stir in the spinach and let that wilt for a minute or two.
- Make the sauce. Add the heavy cream to the pan with the vegetables, followed by the grated Parmesan and about ¾ of the chopped basil. Simmer the sauce over low heat so that it thickens.
- Finish and serve. Lastly, return your cooked shrimp to the pan. Once that’s heated through, remove the skillet from the heat, sprinkle in the remaining basil, and serve your Tuscan-style shrimp with pasta or your favorite sides.
Storing and Reheating
- Keep leftovers in the fridge. Store the Tuscan shrimp in an airtight container with the creamy sauce. Refrigerate leftovers and reheat them within 2 to 3 days. While leftovers reheat well, this isn’t a dish I’d recommend for freezing. The cream sauce can separate and become watery when thawed.
- Reheat on the stovetop. To reheat, set the shrimp over low heat in a covered skillet. Cook just until the shrimp has heated through (don’t overheat, or the shrimp will be tough).
