Creamy Parmesan Tuscan Shrimp 🍤🧄🧀🌿

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

For the Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Creamy Tuscan Sauce

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup freshly grated Parmesan cheese
• ¼ cup cream cheese, softened
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon crushed red pepper flakes (optional)
• 1 cup baby spinach
• ½ cup sun-dried tomatoes, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped

Instructions

1. Season the Shrimp

Pat the shrimp dry with paper towels.

Season with Italian seasoning, paprika, garlic powder, salt, and black pepper.

2. Cook the Shrimp

Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.

Add the shrimp in a single layer and cook for 1–2 minutes per side, just until pink and opaque.

Transfer the shrimp to a plate.

3. Make the Garlic Butter Base

Reduce the heat to medium.

Add the remaining 2 tablespoons butter to the skillet.

Stir in the minced garlic and cook for 30 seconds, until fragrant.

4. Prepare the Creamy Tuscan Sauce

Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.

Add the heavy cream, cream cheese, Italian seasoning, onion powder, and crushed red pepper flakes.

Simmer for 3–4 minutes, stirring occasionally.

Gradually whisk in the Parmesan cheese until smooth and creamy.

5. Add the Vegetables

Stir in the chopped sun-dried tomatoes and baby spinach.

Cook for 2–3 minutes, until the spinach wilts.

Mix in the fresh basil.

6. Finish the Dish

Return the cooked shrimp to the skillet.

Gently toss the shrimp in the creamy Parmesan Tuscan sauce and simmer for 2 minutes until heated through.

7. Garnish and Serve

Sprinkle with fresh parsley and extra Parmesan cheese.

Serve immediately over fettuccine, linguine, mashed potatoes, rice, zucchini noodles, or with warm crusty bread.

Tips for the Best Creamy Parmesan Tuscan Shrimp

• Don’t overcook the shrimp—they only need a few minutes to stay juicy.
• Use freshly grated Parmesan for the smoothest, richest sauce.
• Pat the shrimp dry before cooking to achieve a nice sear.
• Sun-dried tomatoes packed in oil provide the best flavor.
• Add mushrooms or asparagus for extra vegetables.
• A squeeze of fresh lemon juice just before serving brightens the creamy sauce.

Frequently Asked Questions

Q: Can I use frozen shrimp?
Yes. Thaw completely and pat dry before seasoning and cooking.

Q: Can I substitute half-and-half for heavy cream?
Yes, but the sauce will be slightly thinner and less rich.

Q: What pasta pairs best with this recipe?
Fettuccine, linguine, penne, and angel hair all pair beautifully with the creamy sauce.

Q: Can I make this recipe ahead of time?
The sauce can be made ahead, but it’s best to cook the shrimp just before serving to keep them tender.

Q: How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze this dish?
Cream-based sauces can separate after freezing, so this recipe is best enjoyed fresh or refrigerated.

Nutrition Information

Approximate per serving:

• Calories: 490
• Protein: 34g
• Carbohydrates: 9g
• Fat: 36g
• Fiber: 2g

Nutrition information is an estimate and may vary depending on ingredients and portion sizes.

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