This Creamy Tuscan Shrimp is stacked with flavor! Delicious shrimp in smooth and rich garlic Parmesan sauce with sun-dried tomatoes and spinach. The ideal simple shrimp formula to dazzle your visitors.
We love shrimp supper plans! They are generally so natural to make thus inconceivably scrumptious. Shrimp cooks so rapidly so you can have an astounding feast prepared right away! This delightful Tuscan Shrimp was roused by the well known Tuscan Chicken formula from The Olive Garden. By making the mainstream dish with shrimp, we cut the measure of time you'll spend cooking while at the same time giving you a delicious fish formula that you will make again and again!
I like to serve this Tuscan Shrimp as a canapé or light lunch with some dry French bread. Not at all like absorbing the rich sauce with a warm and hot bit of bread. For a heartier all the more filling dinner, I like to serve it over pasta. Smooth Tuscan Shrimp linguine anybody? My family consistently cherishes a smooth shrimp pasta supper and this one is outstanding amongst other shrimp plans!!
How To Make Tuscan Shrimp
· In a skillet, melt the butter and cook the garlic over low heat.
· Season the shrimp and add it to the skillet. Cook the shrimp for just a couple of minutes or until it starts getting pink. Remove from the skillet (at this point, the shrimp is not cooked all the way through).
· In the same skillet, cook the onions until translucent.
· Deglaze the skillet with wine and reduce by half.
· Add the sundried tomatoes, cream and broth (or water) and simmer for about 3 minutes.
· Add the spinach, Parmesan cheese and herbs and mix to combine. Return the shrimp to the skillet and cook until the shrimp is plump and pink! Garnish with more fresh hersbs.
I have included instructions in the recipe (see below) on how to properly toss this Creamy Tuscan Shrimp with any pasta. The secret is to quickly toss your drained pasta with the shrimp so the pasta absorbs all the rich sauce flavors. A quick toss and the addition of some pasta cooking water to keep the dish creamy makes all the difference. Trust me that is how it is done in restaurant kitchens!
· 2 tablespoons unsalted butter
· 6 - 8 garlic cloves, chopped finely
· 1 pound large or jumbo shrimp
· Salt and ground black pepper to taste
· 1 tablespoon extra virgin olive oil
· 1/2 cup onion, chopped
· 1/2 cup white wine*
· 1 cup heavy cream
· 1/4 cup water or vegetable broth
· 1/2 teaspoon dried Italian herbs
· 3 cups fresh baby spinach leaves
· 1/4 cup Parmesan cheese
· 1 tablespoon fresh basil, chopped finely
· 1 tablespoon fresh parsley, chopped finely
If Serving Over Pasta
· 12 ounces pasta cooked until al dente, drained
· 1/2 - 1 cup reserved pasta cooking water
1. In a large skillet over low heat, melt the butter and add the garlic. Cook on low for 2 - 3 minutes. Don't let the garlic get browned.
2. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook on medium heat for about 2 minutes per side or just until it starts getting pink. You want the shrimp a bit under cooked. Transfer to a bowl and set aside.
3. In the same skillet, heat the olive oil over medium high heat. Add the chopped onions and cook for about 3 - 4 minutes or until they become soft and translucent. Add the wine and scrape the bottom of the skillet. Cook for about 3 minutes or until the wine reduces by about half.
4. Add the sun dried tomato strips and mix well. Cook for a couple of minutes. Stir in the heavy cream and water or broth and Italian herbs. Simmer over low heat stirring frequently for about 2 - 3 minutes.
5. Add the spinach leaves and allow to wilt. Add the Parmesan cheese and mix to combine. Adjust seasoning.
6. Return the shrimp to the skillet. Add the fresh herbs and gently mix well to combine. Let the shrimp cook for about 2 - 3 minutes or until cooked through.
If Serving with Pasta
1. Add cooked pasta into the shrimp skillet. Gently mix well. Add some of the reserved pasta cooking water while mixing (a little bit at a time). You may need to add extra if the pasta is too dry. Serve hot.
· You can use large, extra large, jumbo or colossal shrimp for this recipe.
· If served as an appetizer, use large or jumbo shrimp and keep the tails on for visual impact.
· If you get sun dried tomatoes packed in olive oil, make sure you drain the oil as much as possible so the sauce doesn’t turn out greasy.
· You can substitute half and half for the heavy cream if you prefer. It won’t be as creamy and rich but it will still be amazing!