This creamy garlic Tuscan shrimp has been a fast favorite in my kitchen ever since I first scribbled a version of it on the back of a grocery list one busy weeknight. I discovered this combination when I was craving something rich and comforting but short on time; the bright pop of sun-dried tomatoes and lemon balances the luxurious cream in a way that keeps it from feeling heavy. The shrimp cook quickly and stay tender when you watch the heat, and the garlicky, slightly tangy sauce clings to each piece so every bite feels indulgent yet fresh.

I often make this when friends drop by unexpectedly because it comes together in about 20 minutes from start to finish. The texture contrast between the silky sauce, the meaty shrimp, and the wilted spinach is what makes this dish so memorable. Serve it over pasta, rice, or a bed of zoodles for a lighter option. Little touches like a squeeze of fresh lemon and a scattering of basil lift the flavor and make the plate feel special without adding any extra fuss.

Ingredients

• Shrimp (1 pound): Use 31–40 count, peeled and deveined for best texture; larger shrimp hold up in the sauce and cook evenly. Wild-caught or sustainably farmed are both fine.
• Butter (2 tablespoons): Adds richness and helps form the base of the sauce. Use unsalted so you can control seasoning; plug in salted if that’s your pantry staple.
• All-purpose flour (1 teaspoon): A small amount to thicken the sauce quickly; if you prefer, substitute cornstarch slurry for a gluten-free option.
• Garlic (4–5 cloves, minced): Fresh garlic is crucial; it gives a fragrant backbone to the sauce that jarred garlic cannot match.
• Heavy/whipping cream (1 cup): Provides the velvety texture. For lighter results use half-and-half, though the sauce will be thinner.
• Lemon juice (1/2 teaspoon): Brightens and cuts through the richness; add extra to taste when serving.
• Italian seasoning (1/4 teaspoon): A small blend of dried herbs for warmth—oregano, basil, and thyme work well.
• Sun-dried tomatoes (1/4 cup): Use tomatoes packed in oil, drained, and chopped or julienned; they give concentrated tomato flavor and chewy texture.
• Baby spinach (1–2 cups packed): Adds color, mild earthiness, and a nutritious lift; it wilts quickly into the hot sauce.
• Fresh basil (handful, chiffonade): Stirred in at the end for fragrance and a fresh finish.
• Salt & pepper: Season to taste; salt magnifies sweetness of tomatoes and creaminess of the sauce.

Instructions

Warm the pan and start the roux:Heat a large skillet over medium-high heat and add 2 tablespoons unsalted butter. When the butter foams and the edges begin to turn slightly nutty, sprinkle in 1 teaspoon flour and whisk continuously for about 1 minute to cook off the raw flour taste. The roux should be pale and smooth, not browned; this creates the body of your sauce.Add garlic and aromatics:Lower the heat to medium, add 4–5 cloves minced garlic, and cook about 30 seconds until fragrant but not brown. Garlic will release oils quickly; keep it moving so it softens without burning, which causes bitterness.Build the cream sauce:Pour in 1 cup heavy whipping cream while whisking to prevent lumps. Add 1/2 teaspoon lemon juice and 1/4 teaspoon Italian seasoning. Bring to a gentle simmer, not a rolling boil, and let it soften for 1–2 minutes until it slightly thickens. If the sauce is bubbling aggressively, reduce heat—gentle simmering keeps the texture silky.Incorporate tomatoes and simmer:Stir in 1/4 cup chopped sun-dried tomatoes and allow the flavors to marry for about 1–2 minutes. The tomatoes will rehydrate slightly and infuse the cream with savory, sweet notes.Finish with shrimp and greens:Add 1 pound peeled shrimp to the pan in a single layer if possible. Cook for approximately 4–5 minutes, stirring occasionally, until shrimp turn pink and opaque and the sauce has thickened slightly. Avoid overcooking; shrimp become rubbery if left too long. Fold in 1–2 cups packed baby spinach and a handful of chiffonaded basil, cooking just 1–2 minutes until wilted. Season with salt and freshly ground black pepper to taste and a squeeze of lemon if desired.Serve immediately:Plate over pasta, rice, or vegetables and garnish with additional basil or grated Parmesan if you like. The sauce is best enjoyed hot; leftovers thicken in the fridge but reheat gently on the stove with a splash of water or stock to loosen.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 48 hours. Reheat gently over low heat in a skillet with a splash of milk or chicken stock to loosen the sauce and avoid curdling. Do not refreeze cooked shrimp; if you need long-term storage, freeze only the sauce without the shrimp for up to 3 months. Use glass containers or BPA-free plastic to avoid flavor transfer, and allow hot food to cool slightly before sealing to preserve texture.

Ingredient Substitutions

If you want to make this dairy-free, swap the heavy cream for full-fat coconut milk or an unsweetened cashew cream—expect a slight coconut note. For a gluten-free thickener, replace the teaspoon of flour with 1/2 teaspoon cornstarch mixed with 1 teaspoon cold water. If shrimp aren’t available, use scallops or thinly sliced boneless chicken breast, adjusting cooking time until just cooked through. Substitute kale for spinach in heartier winter versions, but massage the kale first so it softens when cooked.

Serving Suggestions

Serve this over a bed of al dente fettuccine or linguine and garnish with extra basil and grated Parmesan for an Italian-style entree. For a lighter plate, spoon the mixture over zucchini noodles or cauliflower rice. Pair with a crisp green salad and a glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc, to cut through the richness. Offer lemon wedges on the side for guests who prefer an extra citrusy finish.

Cultural Background

This dish is a modern Italian-American creation inspired by the rich, cream-based sauces of northern Italy and the bright sun-dried tomato tradition from southern regions. It blends Mediterranean ingredients—garlic, basil, olive-preserved tomatoes—with the American love for creamy, comforting sauces. The result is an approachable fusion that feels both familiar and vibrant on the table.

Seasonal Adaptations

In spring and summer, double the fresh basil and add halved cherry tomatoes for a brighter, fresher taste. In colder months, use roasted red peppers in place of sun-dried tomatoes for warmth, and swap spinach for braised kale to add robustness. For holiday entertaining, serve over saffron-infused rice or keep the sauce slightly thicker and spooned over roasted winter vegetables.

Meal Prep Tips

For meal prep, make the sauce ahead and cool completely before storing in the fridge for up to two days. Keep cooked shrimp separate and add them to the sauce only when reheating to maintain ideal texture. Portion into shallow containers for quick reheating, and pack a small lemon wedge and fresh basil in a separate compartment to add after warming for a near-fresh meal through the week.

Sharing this plate with loved ones has become one of my simplest joys—its ease combined with beautiful flavor makes it a repeat request in my household. I hope you make it your own and find a few rituals, like extra basil or lemon, that turn it into your signature version.