This creamy garlic Tuscan shrimp has been one of my quickest go-to dinners since I first threw it together on a busy weeknight. I discovered the combination of rich cream, tangy sun-dried tomatoes, and bright basil during a hectic month when I wanted something impressive but fast. The shrimp cooks in minutes and the sauce comes together while you plate the sides—what I love most is how the flavors feel indulgent without any complicated technique.

The texture is a lovely contrast: tender, slightly springy shrimp in a silky sauce studded with chewy sun-dried tomatoes and wilted spinach. The garlic adds warmth, lemon juice lifts the cream so it doesn’t taste heavy, and fresh basil at the end gives the whole dish a fragrant finish. This is a dish I make when friends pop over unexpectedly or when I want a dinner that feels special but actually takes less than 20 minutes from start to finish.

Ingredients

• Shrimp (1 pound): I use 31-40 count peeled, deveined shrimp because the size is perfect for quick cooking and even plating. Thaw fully and pat dry for a good sear. Wild-caught or farmed are both fine; brands vary by region.
• Butter (2 tablespoons): Unsalted gives you control over seasoning; if you use salted, reduce added salt by a pinch. Butter adds richness and helps form the base of the sauce.
• All-purpose flour (1 teaspoon): A small amount to slightly thicken the cream—don’t worry, it won’t make the sauce heavy if stirred and cooked briefly.
• Garlic (4-5 cloves): Fresh and minced. Garlic is crucial for aroma and base flavor; use more if you love a sharper garlic profile.
• Heavy cream (1 cup): Use full-fat whipping cream for the best silky mouthfeel. Brands like Horizon or store-brand heavy cream work perfectly.
• Lemon juice (1/2 teaspoon): Brightens the cream; you can squeeze fresh lemon over the finished dish too.
• Italian seasoning (1/4 teaspoon): A pinch for herbal depth—oregano, basil, thyme blend.
• Sun-dried tomatoes (1/4 cup): Chopped or julienned. I prefer oil-packed (drained) for flavor—reconstituted dry ones work if soaked first.
• Baby spinach (1–2 cups packed): Adds color, nutrients, and a tender contrast; it wilts quickly into the warm sauce.
• Fresh basil (handful): Thin strips added at the end for fragrance; don’t skip it when in season.
• Salt & pepper: To taste; add gradually since the cream and sun-dried tomatoes can carry salt.

Instructions

Warm the pan and start the roux:Place a large skillet over medium-high heat and add 2 tablespoons unsalted butter. When the butter foams, sprinkle in 1 teaspoon flour and stir continuously for about 45–60 seconds until it becomes a light, golden paste. This short cook removes the raw flour taste and will give a gentle body to the cream. Watch closely so it does not brown.Sweat the garlic:Add 4–5 cloves minced garlic to the butter-flour base and sauté for about 20–30 seconds until fragrant but not browned. Browning garlic makes it bitter; you want a fragrant, soft note that perfumes the cream.Build the cream sauce:Pour in 1 cup heavy cream, then whisk in 1/2 teaspoon fresh lemon juice and 1/4 teaspoon Italian seasoning. Stir in 1/4 cup chopped sun-dried tomatoes. Bring the mixture to a gentle simmer over medium heat and allow it to thicken for about 2 minutes. Reduce heat if it bubbles aggressively—gentle simmering gives a silky texture.Cook the shrimp:Nestle the shrimp into the simmering sauce in a single layer. Cook for about 4–6 minutes, turning once, until the shrimp are opaque and just firm to the touch. Shrimp cook very quickly; overcooking makes them rubbery. The sauce should be slightly thickened by the time the shrimp are done.Finish with greens and herbs:Stir in 1–2 cups packed baby spinach and a handful of thinly sliced fresh basil. Cook for another 1–2 minutes until the spinach wilts and the basil is fragrant. Taste and season with salt and pepper. Optionally squeeze extra lemon juice or grate fresh parmesan on top before serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 48 hours. Cool to room temperature before sealing to avoid condensation. When reheating, use a low flame and add a tablespoon or two of milk or broth to loosen the sauce and prevent curdling. For freezing, place cooled portions in freezer-safe containers and label with date; thaw overnight in the refrigerator and reheat gently. Avoid reheating in a microwave on high as the sauce can separate—stovetop warming is best.

Ingredient Substitutions

If you need dairy-free options, substitute full-fat coconut milk for heavy cream and use olive oil instead of butter—expect a slight coconut note. For a gluten-free version, omit the flour or replace with 1 teaspoon cornstarch mixed in a tablespoon of cold water (add with the cream). If sun-dried tomatoes aren’t available, roasted red peppers add sweetness; reduce added salt slightly if using oil-packed tomatoes as they can be salty.

Serving Suggestions

This pairs beautifully with al dente pasta (fettuccine or linguine), cauliflower rice for a low-carb plate, or a pile of buttered mashed potatoes for comfort. Garnish with extra torn basil leaves, a lemon wedge, and a dusting of freshly grated parmesan if desired. For a lighter meal, serve over a bed of mixed greens with croutons for texture.

Cultural Background

Though called "Tuscan" for its use of garlic, basil, and olive-oil-friendly flavors, this version is a modern American interpretation inspired by rustic Italian cuisine. Tuscan cooking emphasizes simple, high-quality ingredients and fresh herbs; adding cream creates a more decadent sauce that’s become popular in contemporary bistros and home kitchens alike. Sun-dried tomatoes add a concentrated sweetness reminiscent of slow sun-ripened tomatoes from Mediterranean regions.

Seasonal Adaptations

In summer, use abundant fresh basil and ripe cherry tomatoes instead of sun-dried tomatoes for brightness. In winter, braised Swiss chard can replace spinach for a heartier texture. For holiday table tweaks, finish with a few toasted pine nuts and shaved pecorino for a richer, festive presentation.

Meal Prep Tips

To save time during the week, make the cream-tomato base ahead and refrigerate for up to 24 hours. When ready to eat, reheat the sauce gently and add freshly cooked shrimp and spinach so the shrimp retain their snap. Portion into microwave-safe containers for grab-and-go lunches and reheat on the stovetop for the best texture.

Give this a try on a busy night—you’ll find it’s both quick and impressive. Share it with friends, tweak the herb profile to your taste, and make it your own.