This creamy garlic Tuscan shrimp has been a fast favorite in my kitchen ever since I first threw it together on a hectic weeknight and realized I could have something restaurant-worthy on the table in under 20 minutes. I discovered the combination while cleaning out the fridge: a half jar of sun-dried tomatoes, a handful of baby spinach, and a carton of heavy cream. The result was a sauce so luxurious that everyone at the table asked for seconds. The shrimp remain tender and slightly sweet, balanced by the tang of the sun-dried tomatoes and a bright squeeze of lemon at the end.

What makes this version special to me is its balance of texture and speed: the sauce is glossy and thick without being heavy, while the shrimp cook almost instantly so you never end up with rubbery seafood. The basil offers a fresh finish that turns what could be a dense cream dish into something lively and light. This is the recipe I reach for when I want to impress guests without spending hours in the kitchen or when I want a comforting dinner after a long day.

Ingredients

• Shrimp (1 pound): Use raw peeled shrimp in the 31–40 count size for meaty bites that cook quickly. Frozen, thawed shrimp works fine—pat completely dry to help them sear and avoid a watery sauce.
• Butter (2 tablespoons): Unsalted butter gives the roux richness; if using salted, reduce added salt at the end. For a deeper flavor, use European-style butter sparingly.
• Flour (1 teaspoon): A small amount makes a quick slurry/roux to thicken the cream without lumps—measure carefully for a glossy sauce.
• Garlic (4–5 cloves): Fresh minced garlic is essential—jarred may be used in a pinch, but fresh gives the aromatic base that defines this dish.
• Heavy/whipping cream (1 cup): Full-fat cream provides the silky mouthfeel; half-and-half makes it lighter but less stable when reheating.
• Lemon juice (1/2 teaspoon): Fresh-squeezed brightens the sauce—bottled works, but fresh is better for a clean finish.
• Italian seasoning (1/4 teaspoon): A small amount keeps the aromatics balanced; fresh herbs are layered in later for freshness.
• Sun-dried tomatoes (1/4 cup): Tomatoes packed in oil (drained) are preferable—julienned or chopped for even distribution and chewy bursts of flavor.
• Baby spinach (1–2 cups packed): Adds color and vegetal lift; it wilts quickly so add at the end to preserve texture.
• Fresh basil (handful): Thin strips (chiffonade) folded in off heat keep the herb’s aroma bright.
• Salt & pepper: To taste—season at the end to avoid oversalting the cream.

Instructions

Prepare and measure: Pat the thawed shrimp completely dry with paper towels and season lightly with salt and pepper. Chop sun-dried tomatoes and mince garlic. Measure cream, butter, and flour in advance so everything moves quickly when the pan is hot. Using a large skillet ensures even cooking. Make a quick roux: Melt 2 tablespoons butter over medium-high heat in a large skillet. Sprinkle in 1 teaspoon flour and whisk constantly for about 45–60 seconds until the mixture is smooth and slightly golden—this cooks out the raw flour taste and creates the base for a glossy sauce. If the butter browns, lower the heat to avoid bitterness. Sauté the garlic: Add the minced garlic to the roux and cook for 20–30 seconds until fragrant; do not let it brown. Garlic that overcooks becomes bitter and will show in the finished sauce. Stir constantly so it evenly infuses the fat. Create the cream sauce: Pour in 1 cup heavy cream, 1/2 teaspoon fresh lemon juice, and 1/4 teaspoon Italian seasoning. Add the 1/4 cup chopped sun-dried tomatoes and bring the mixture to a gentle simmer. Reduce heat if it’s bubbling vigorously—gentle simmering thickens the sauce without separating the cream. Simmer for about 2 minutes while you swirl the pan to incorporate the roux. Cook the shrimp: Add the shrimp to the sauce in a single layer and cook for about 4–6 minutes, stirring once or twice, until the shrimp are opaque, pink, and just curled. Overcooked shrimp will be rubbery; look for a slightly firm texture and opaque center. The sauce should thicken slightly during this time. Finish with greens and herbs: Fold in 1–2 cups packed baby spinach and a handful of sliced fresh basil. Cook for 1–2 minutes until the spinach wilts and the basil becomes aromatic. Taste and adjust salt and pepper; squeeze extra lemon over the top if you like a brighter finish. Serve immediately—this dish shines right away.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Allow the dish to cool slightly before sealing to prevent condensation. For longer storage, freeze in a shallow, freezer-safe container for up to one month; thaw overnight in the refrigerator. When reheating, warm gently in a skillet over low heat with a splash of cream or milk to restore silkiness—avoid high heat which can cause the cream to split. If the sauce seems thin after refrigeration, a brief simmer and a whisk with a teaspoon of cornstarch mixed into cold water will smooth and restore body.

Ingredient Substitutions

If you need to lighten the dish, substitute half-and-half for heavy cream, but note the sauce will be thinner and less stable when reheated. To make it gluten-free, skip the flour and instead whisk 1/2 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering cream—a gentler thickening method. For a dairy-free alternative, use a full-fat coconut milk and a dairy-free butter substitute; the flavor changes but the technique remains the same. Swap spinach for arugula for a peppery bite or baby kale for sturdier greens; increase cooking time slightly for tougher leaves.

Serving Suggestions

This pairs beautifully with al dente pasta—fettuccine, linguine, or bucatini—allowing the sauce to cling to strands. For a low-carb plate, spoon over cauliflower mash or zucchini noodles. Toasted garlic bread or a crusty baguette is ideal for mopping up any remaining sauce. Garnish with extra torn basil, a light grating of Parmesan, and a wedge of lemon on the side. For a composed meal, add a simple green salad dressed with a sherry vinaigrette and roasted asparagus.

Cultural Background

Though labeled "Tuscan," this preparation is more of an Italian-inspired American classic than a regional Tuscan staple. It borrows flavors common in Italian cooking—garlic, tomatoes, olive oil—and blends them with the American love of cream-based sauces. Sun-dried tomatoes are a modern pantry staple that adds concentrated tomato flavor; basil and spinach reflect the Italian tradition of using fresh greens. Many variations exist across the U.S., some leaning more seafood-forward, others richer; this version balances Mediterranean influences with accessible ingredients found in most grocery stores.

Seasonal Adaptations

In summer, swap jarred sun-dried tomatoes for quick-roasted fresh cherry tomatoes and add more basil at the end for vibrant flavor. In fall and winter, fold in roasted red peppers or swap spinach for chopped kale and extend the simmer to soften tougher greens. For holiday entertaining, double the recipe and serve over creamy polenta or saffron rice to make a heartier shared plate. Small changes like toasted pine nuts or olives can take the dish in a Mediterranean direction for different occasions.

Meal Prep Tips

To prep ahead, combine the sauce base (butter, flour, garlic, cream, and sun-dried tomatoes) and cool; reheat gently and add cooked or raw shrimp depending on timing. If prepping for lunches, portion into microwave-safe containers with a small wedge of lemon to add freshness when served. Keep spinach and basil separate until reheating to maintain color and texture. Label containers with the date and plan to consume refrigerated portions within three days for best quality.

Bring this dish to the table when you want something quick, comforting, and utterly satisfying. The balance of creamy richness and bright herbs makes it easy to adapt and a true weeknight showstopper—give it a try and add your own twist.