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
Scale
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.
