If you are on the hunt for a dish that feels like a warm hug on a plate, this Tuscan Shrimp in Creamy Sun-Dried Tomato Sauce Recipe is just what you need. The tender shrimp bathed in a luscious sun-dried tomato cream sauce bring such a vibrant blend of flavors and textures that instantly transport you to the sunny Italian countryside. This recipe strikes such a perfect balance between easy enough for a weeknight and impressive enough for guests, making it a true kitchen gem.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and the harmonious combination of ingredients that layer flavor, texture, and color perfectly. Each element plays a starring role, whether it’s the garlicky shrimp, the sweet burst of cherry tomatoes, or the rich creaminess that ties everything together.
- 1 pound large shrimp (26-30 count), peeled and deveined, tails on: Using tail-on shrimp helps maintain moisture and gives a nice presentation.
- 1 tablespoon oil from sun-dried tomatoes: This flavorful oil adds depth and an irresistible tang to the dish.
- ½ teaspoon garlic powder, onion powder, and salt: These staple seasonings gently enhance the shrimp without overpowering them.
- ¼ teaspoon black pepper and paprika: Providing a mild smoky note and balanced heat.
- 2 tablespoons olive oil, divided: For perfect sautéing and flavor base.
- 2 tablespoons butter, divided: Adds a silky richness and helps create the creamy sauce.
- 1 pint cherry tomatoes: Their juicy sweetness bursts in every bite, balancing the tangy sun-dried tomatoes.
- ½ cup sun-dried tomatoes, chopped: Intensifies the tomato flavor with a chewy, satisfying texture.
- 1 shallot, chopped: Provides subtle sweetness and aromatic complexity.
- 4-6 cloves garlic, minced: Garlic is a must for that savory punch.
- ¼ teaspoon red pepper flakes: Adds just the right amount of heat without stealing the spotlight.
- 1 ½ cups low sodium chicken broth: Builds the sauce’s savory foundation without overwhelming saltiness.
- 1 tablespoon cornstarch: The secret to thickening the sauce to creamy perfection.
- 1 cup heavy cream (or evaporated milk + 1 ½ teaspoons cornstarch): The heart of the sauce, lending luscious creaminess.
- 1 teaspoon dried parsley and dried basil (or 1 tablespoon fresh each): For herbaceous notes that brighten the dish.
- ½ teaspoon dried oregano: Gives the sauce that rustic Tuscan flavor.
- ½ cup finely grated fresh Parmesan cheese: Melts into the sauce for a salty, nutty finish.
- 2 cups baby spinach (optional): Adds freshness, color, and a gentle earthiness.
- Salt and pepper to taste: To balance and enhance all the flavors perfectly.
How to Make Tuscan Shrimp in Creamy Sun-Dried Tomato Sauce Recipe
Step 1: Marinate the Shrimp
Start by whisking together 1 tablespoon of the oil from the sun-dried tomato jar with garlic powder, onion powder, salt, black pepper, and paprika. Toss your shrimp in this fragrant mixture to coat each piece evenly. This simple marinade infuses the shrimp with brightness and a hint of spice, creating a flavorful base layer before cooking.
Step 2: Cook the Shrimp
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large non-reactive saucepan over medium-high heat. Working in batches ensures each shrimp cooks evenly and develops a beautiful sear. Sauté the shrimp for about 2 minutes on each side until they turn opaque and just firm. Remember, you can remove the tails once the shrimp cool slightly, though leaving them on adds a rustic charm to your serving.
Step 3: Make the Sauce
Using the same pan, heat another tablespoon of sun-dried tomato oil with the flavorful drippings left behind by the shrimp. Toss in cherry tomatoes, chopped sun-dried tomatoes, shallot, minced garlic, and red pepper flakes. Sauté these vibrant ingredients for 4 to 5 minutes, allowing the shallots to soften and tomatoes to release their juices, building a complex and inviting aroma.
Step 4: Thicken the Sauce
Lower the heat and pour in the heavy cream, stirring to combine smoothly. Mix chicken broth with cornstarch separately to avoid lumps and add it to the skillet. Then sprinkle in your dried herbs—parsley, basil, and oregano—and stir. Bring the sauce to a gentle simmer, scraping up those golden bits stuck to the pan for extra flavor. Stir frequently and watch as the sauce thickens into a rich, silky coating that’s just begging to smother your shrimp.
Step 5: Add Cheese and Spinach
Once your sauce has thickened to that perfect consistency, reduce the heat to medium-low and mix in the Parmesan cheese until it melts into creamy goodness. Add salt and pepper to taste here. For a fresh and healthy boost, toss in the baby spinach and cook for another 1 to 2 minutes until wilted. This step brightens the sauce visually and adds a mild earthiness that complements the shrimp beautifully.
Step 6: Combine and Serve
Finally, return the cooked shrimp to the skillet and warm them through in the luscious sauce. They’ll soak up all those gorgeous flavors, making every bite a delight. You can garnish with fresh parsley if you’d like that extra pop of color and aroma. Serve immediately over your favorite pasta, creamy mashed potatoes, or fluffy rice to soak up every last drop of that incredible sauce.
How to Serve Tuscan Shrimp in Creamy Sun-Dried Tomato Sauce Recipe
Garnishes
Fresh parsley is an easy and classic choice to garnish your Tuscan Shrimp in Creamy Sun-Dried Tomato Sauce Recipe because it adds a shower of vibrant green and a subtle earthy brightness that cuts through the richness. If you’re feeling adventurous, a sprinkle of chili flakes or a drizzle of extra virgin olive oil can also elevate the presentation and taste.
Side Dishes
This dish shines when paired with simple sides that can carry the creamy sauce beautifully. Light pasta, such as spaghetti or fettuccine, works wonderfully, providing ribbons that cling to the sauce. For a comforting twist, creamy mashed potatoes create a luscious bed, and a fluffy serving of rice soaks up every bit of sauce, making your meal even more satisfying.
Creative Ways to Present
For an elegant dinner, try serving your Tuscan Shrimp in Creamy Sun-Dried Tomato Sauce Recipe in hollowed-out mini bread bowls or alongside a crisp garden salad. Layering it over polenta or alongside roasted vegetables also adds variety and texture, making the dish perfect both for casual meals and special occasions.
Make Ahead and Storage
Storing Leftovers
Leftovers from this Tuscan Shrimp in Creamy Sun-Dried Tomato Sauce Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the shrimp and sauce together to preserve the flavor, but make sure you cool it to room temperature before refrigerating to maintain texture and taste.
Freezing
While shrimp dishes don’t always freeze perfectly due to texture changes, you can freeze this dish carefully if needed. Use a freezer-safe container and consume within 1 to 2 months. Consider freezing the sauce and shrimp separately if you want to maintain the best possible texture, then combine them after thawing for a fresher taste.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally so the sauce warms evenly without curdling. Adding a splash of chicken broth or cream during reheating can help restore the luscious texture. Avoid using a microwave if possible, as it may make the shrimp rubbery.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely and pat dry before marinating to avoid excess moisture, which can affect the sauce’s texture.
Is there a non-dairy substitute for the heavy cream?
You can substitute heavy cream with full-fat coconut milk or a cashew cream to keep the sauce creamy and luscious while making it dairy-free.
Can I make this recipe spicier?
Definitely. Increase the red pepper flakes or add a dash of cayenne pepper to the marinade or sauce to kick up the heat according to your heat tolerance.
What can I use instead of sun-dried tomato oil?
If you don’t have oil from sun-dried tomatoes, a good quality olive oil infused with herbs or a neutral vegetable oil will work, though the unique flavor will be slightly milder.
How long does this dish take to prepare and cook?
This wonderful Tuscan Shrimp in Creamy Sun-Dried Tomato Sauce Recipe can be prepared and cooked in about 30 minutes, making it a fantastic option for quick weeknight dinners or last-minute entertaining.
Final Thoughts
I genuinely hope you give this Tuscan Shrimp in Creamy Sun-Dried Tomato Sauce Recipe a try because it’s one of those dishes that brings pure comfort and joy with every bite. It’s deliciously creamy, packed with vibrant flavors, and simple enough to whip up anytime you crave a bit of Italian-inspired magic in your kitchen. Go ahead, treat yourself and your loved ones to this unforgettable meal—you won’t regret it!
Print
Tuscan Shrimp in Creamy Sun-Dried Tomato Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Tuscan Shrimp recipe combines succulent shrimp sautéed to perfection with a rich and creamy sun-dried tomato sauce packed with cherry tomatoes, garlic, and fresh herbs. Served over pasta, mashed potatoes, or rice, this dish offers a delightful blend of bold flavors and creamy textures, perfect for a quick and elegant weeknight dinner.
Ingredients
Shrimp and Seasoning
- 1 pound large shrimp (26–30 count), peeled and deveined, tails on
- 1 tablespoon oil from sun-dried tomatoes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Cooking Fats
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 1 tablespoon oil from sun-dried tomatoes (additional)
Vegetables and Aromatics
- 1 pint cherry tomatoes
- ½ cup sun-dried tomatoes, drained and roughly chopped
- 1 shallot, chopped
- 4–6 cloves garlic, minced
- ¼ teaspoon red pepper flakes
Liquids and Thickening Agents
- 1 ½ cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk + 1 ½ teaspoons cornstarch)
Herbs and Cheese
- 1 teaspoon dried parsley
- 1 teaspoon dried basil (or 1 tablespoon each fresh parsley and basil)
- ½ teaspoon dried oregano
- ½ cup finely grated fresh Parmesan cheese
Greens and Seasoning
- 2 cups baby spinach (optional)
- Salt and pepper to taste
Serving Suggestions
- Pasta, mashed potatoes, or rice
Instructions
- Marinate Shrimp: In a large bowl, whisk together 1 tablespoon oil from the sun-dried tomato jar and all the shrimp seasonings including garlic powder, onion powder, salt, black pepper, and paprika. Add the shrimp and toss to coat evenly with the marinade.
- Cook Shrimp: Melt 1 tablespoon butter together with 1 tablespoon olive oil in a large non-reactive saucepan over medium-high heat. Cook the shrimp in two batches, laying them in a single layer and cooking each side for about 2 minutes until they turn opaque. Remove shrimp with a slotted spoon and transfer to a plate. Optionally, remove tails once shrimp are cool enough to handle.
- Make Sauce: Using the same pan, heat 1 tablespoon oil from the sun-dried tomato jar and any drippings over medium heat. Add cherry tomatoes, sun-dried tomatoes, chopped shallots, minced garlic, and red pepper flakes. Sauté for 4-5 minutes until shallots are tender and tomatoes start to soften.
- Add Cream and Broth: Reduce heat to low, then stir in the heavy cream. Mix chicken broth with cornstarch until smooth, then add this mixture to the pan. Stir in dried parsley, basil, and oregano to infuse the sauce with herbaceous flavors.
- Thicken Sauce: Bring the sauce to a simmer, scraping any browned bits from the bottom of the pan to incorporate flavor. Continue to simmer while stirring often until the sauce thickens to your preferred consistency.
- Add Cheese and Spinach: Lower heat to medium-low and stir in the grated Parmesan cheese. Cook while stirring for 1-2 minutes until the cheese melts completely into the sauce. Season with salt and pepper to taste. Stir in baby spinach and cook just until wilted, about 1-2 minutes.
- Combine and Serve: Return the cooked shrimp to the skillet, warming them through in the sauce to absorb the flavors. Garnish with fresh parsley if desired. Serve the Tuscan shrimp over your choice of pasta, mashed potatoes, or rice for a hearty meal.
Notes
- You can substitute heavy cream with evaporated milk combined with cornstarch for a lighter version.
- Removing shrimp tails is optional but may make eating easier.
- Adjust red pepper flakes to taste if you prefer less or more spice.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently.
- Fresh herbs can be used instead of dried for a brighter flavor.
