This creamy garlic Tuscan shrimp recipe has been one of my quickest comfort favorites for busy weeknights and special dinners alike. I first stumbled on a version of this while cleaning out my pantry on a rain-soaked evening; I had frozen shrimp, a jar of sun-dried tomatoes, and heavy cream that needed using. The combination of bright, tangy tomatoes with garlicky cream and wilted spinach felt indulgent without any fuss, and it quickly became a recipe I turn to when I want something that feels celebratory but is done in under 20 minutes. Every time I make it, the aroma of garlic and basil fills the kitchen and people gather at the stove to steal a taste. What makes this recipe special is the balance of textures and flavors: the shrimp remain tender and just-opaque, the cream sauce is velvety and clings to each piece, and the sun-dried tomatoes add concentrated tomato flavor and a pleasant chew. Fresh basil at the end brightens everything and keeps the dish from feeling too heavy. I often serve it over wide pasta, creamy polenta, or spoon it over toasted bread for a rustic dinner. It has become a go-to when I want to impress but don't have hours to spare.

Ingredients

• Shrimp: 1 pound shrimp, peeled and thawed (I use 31-40 count size). Look for fresh-smelling shrimp with firm flesh; frozen-and-thawed works perfectly and is very convenient.
• Butter: 2 tablespoons unsalted butter. Adds richness and helps brown the garlic without burning; use high-quality butter for a clean flavor.
• Flour: 1 teaspoon all-purpose flour. A small amount helps the cream sauce thicken slightly; you can substitute a gluten-free flour blend if needed.
• Garlic: 4 to 5 cloves minced. Fresh garlic provides the backbone of flavor; avoid pre-minced jars for the brightest aroma.
• Heavy whipping cream: 1 cup heavy cream. Use full-fat cream for the silkiness in the sauce; half-and-half will work but the texture will be lighter.
• Lemon juice: 1/2 teaspoon freshly squeezed. A touch of acid balances the richness and brightens the dish.
• Italian seasoning: 1/4 teaspoon. A small pinch provides background herb notes; use a blend with oregano and thyme for the best results.
• Sun-dried tomatoes: 1/4 cup chopped (oil-packed and drained recommended). They add concentrated tomato flavor and chewy texture — drain and pat dry if packed in oil.
• Baby spinach: 1 to 2 cups packed. Spinach wilts quickly into the sauce and adds color, nutrients, and a mild vegetal note.
• Fresh basil: A handful, cut into thin strips. Adds perfume and an herbal lift at the end.
• Salt & pepper: To taste — season gradually and finish with a final adjustment before serving.

I recommend buying shrimp from a reputable brand or seafood counter; if using frozen shrimp, thaw in the refrigerator overnight or under cold running water for a faster method. For sun-dried tomatoes, I prefer those packed in oil for flavor, but drained to avoid an oily final sauce.

Instructions

Warm the pan and make a roux: Melt 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle in 1 teaspoon flour and cook, stirring constantly, for about 1 minute until the raw flour taste is gone. This tiny roux provides body to the cream without changing the color or flavor noticeably. Toast the garlic: Add 4 to 5 cloves minced garlic to the butter-flour mixture and cook for about 30 seconds until fragrant. Keep the heat at medium-high but watch closely — garlic browns quickly and can turn bitter if overcooked. Build the sauce: Stir in 1 cup heavy cream, 1/2 teaspoon fresh lemon juice, 1/4 teaspoon Italian seasoning, and 1/4 cup chopped sun-dried tomatoes. Bring to a gentle simmer and allow the sauce to reduce for about 2 minutes until it thickens slightly. If the sauce boils too vigorously, lower the heat; a gentle simmer keeps the cream smooth. Cook the shrimp: Add the shrimp in a single layer and cook for about 4 to 6 minutes, flipping once, until the shrimp turn opaque and curl slightly. Shrimp cook fast — overcooking makes them rubbery, so remove them as soon as they are just done. The sauce will continue to thicken as the shrimp rest. Finish with greens and herbs: Stir in 1 to 2 cups packed baby spinach and a handful of thinly sliced fresh basil. Cook another 1 to 2 minutes until the spinach is wilted and the basil is fragrant. Taste and season with salt and freshly ground pepper; a squeeze of additional lemon juice at the table brightens the flavors. Serve immediately: Plate the shrimp and sauce over your choice of pasta, rice, polenta, or toasted bread. Optionally grate fresh Parmesan over the top for an extra savory note. Serve straight from the skillet for a rustic presentation.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet over low heat with a splash of cream or milk to restore smoothness; high heat can separate the sauce. For longer storage, pause before adding shrimp: freeze the sauce base (cream and sun-dried tomatoes) in a freezer-safe container for up to 3 months, and freeze shrimp separately. Thaw overnight in the refrigerator before combining and finishing on the stovetop.

Ingredient Substitutions

For a lighter version, swap heavy cream for half-and-half combined with 1 tablespoon of cornstarch to mimic thickness, or use full-fat coconut milk for a dairy-free alternative (the flavor will shift). Replace all-purpose flour with a gluten-free 1-to-1 blend or 1/2 teaspoon cornstarch mixed with a touch of water. If you prefer a brighter tomato note, use 1/2 cup halved cherry tomatoes sautéed briefly instead of sun-dried tomatoes, though you will lose that concentrated chewiness.

Serving Suggestions

This shines over wide pasta like pappardelle, tossed with a little pasta cooking water to marry the sauce. For a low-carb option, serve over mashed cauliflower or spiralized zucchini. Polenta or creamy grits make an elegant base for a dinner party. Garnish with extra basil, a squeeze of lemon, and grated Parmesan for a finishing touch. Pair with a crisp white wine such as Sauvignon Blanc or a light Pinot Grigio.

Cultural Background

The title references Tuscany, which inspires the rustic herb-forward profile and use of simple, high-quality ingredients. While not a traditional Tuscan recipe, this dish adapts Italian concepts — cream sauces, olive oil-packed tomatoes, and fresh basil — into a modern, fast coastal-style meal that blends Italian flavor with American weeknight practicality. Sun-dried tomatoes are a Mediterranean preservation method that concentrates tomato flavor, perfect for quick sauces.

Seasonal Adaptations

In spring and summer, add a handful of halved cherry tomatoes and more basil for freshness. In autumn, swap baby spinach for chopped kale and add a pinch of smoked paprika for warmth. Around the holidays, stir in roasted garlic instead of raw minced garlic for a deeper, sweeter note. These small shifts let the dish feel at home year-round without changing the core technique.

Success Stories

Readers have told me they make this for date nights and birthdays because it looks elevated yet is simple to execute. One friend reported making it for a dinner with in-laws and was praised for both flavor and timing — everything was on the table while the guests were still relaxed. I’ve also used it as a finishing dish when entertaining: prepare the base ahead and add shrimp at the last minute for a stress-free presentation.

Meal Prep Tips

To meal-prep, make the sauce base a day in advance and cool completely before refrigerating. When ready to serve, rewarm the sauce gently and add thawed shrimp, spinach, and basil to finish. Store portions in shallow containers for quick reheating, and include a small separate container of grated Parmesan on the side so guests can finish their own bowls. This approach keeps textures fresh and minimizes overcooking.

Whether you’re cooking for family or entertaining friends, this recipe offers a fast, flavorful option that feels indulgent but is utterly manageable. Give it a try and make it your own with the variations and tips above — it’s become a little ritual of mine for turning ordinary evenings into something special.