Tuscan Shrimp

[Hoca]

This flavorful Tuscan shrimp recipe is THE perfect easy dinner! A meld of juicy shellfish with sun-dried tomatoes, spinach, and a creamy garlic sauce, we also call it “Marry Me Shrimp.” Serve with pasta, rice, or veggies for a delicious meal.

Why we love this recipe​

Maybe you’ve heard of Tuscan chicken—what about Tuscan shrimp? This rock solid meal idea stars a protein cooked in a creamy sauce with sun-dried tomatoes and spinach. While chicken is a popular way to serve it, we love making it with shrimp as a seafood option!

The juicy shrimp shines in the creamy, lemony sauce, surrounded by tangy capers and chewy sun-dried tomatoes. It’s so quick and simple to whip up, and pleases any shrimp lover—hands down! We love serving it with rice to keep it as a gluten-free dinner idea, but you can also serve with pasta or sauteed veggies to round out the meal. As two cookbook authors, we’re always looking to make reliable easy dinner ideas: and this one is a big winner in our house.

Featured reader comment​

“We made the Tuscan Shrimp tonight and it was most delicious! The sauce had so much rich flavor, we used half and half and whole milk. The jammy strips of sun dried tomatoes were a really yummy surprise. The recipe was thorough and easy to follow. Another incredibly delicious recipe from A Couple Cooks!” -Renata

Ingredient notes for Tuscan shrimp​

We like to call this Tuscan shrimp recipe “Marry Me Shrimp,” because if you make it for someone they just might offer a marriage proposal! But in all seriousness, it’s similar to the recipe “Marry Me Chicken”, which also features a creamy sauce with sun dried tomatoes. Here’s what you’ll need for this recipe and a few notes on whether substitutions work:

• Medium shrimp: Use deveined medium shrimp for this recipe (they may be labeled 41 to 50 count), either shelled or tail on. Use either fresh or frozen; we find fresh shrimp is slightly better—and if you can, buy wild caught.
• Olive oil and salted butter: A combination of olive oil and butter makes a rich, flavorful sauce.
• Fresh garlic: Fresh garlic is required for the best flavor; do not substitute jarred garlic. If necessary, substitute ½ teaspoon garlic powder.
• Sun dried tomatoes: The bright flavor of sun dried tomatoes makes the dish! We do not suggest using a sun dried tomato substitute here.
• Capers: Capers add a salty, briny pop—use them if at all possible. If you don’t have them, add a few more pinches of salt.
• Heavy cream and milk: We like using a combination of heavy cream and milk, but you can also use half and half. The richness of the cream makes the body of the sauce, so we don’t recommend using only milk.

Ways to serve Tuscan shrimp​

There are many ways to serve Tuscan shrimp—which makes it a very versatile recipe for serving! Here are a few ideas for making it into a quick and easy dinner idea:

• Add pasta like linguine, penne, spaghetti, or bucatini
• Add orzo or couscous
• Serve it over mashed potatoes
• Make it with white rice, lemon rice, or basil rice
• Add quick sauteed vegetables like sauteed kale, white beans, or sauteed broccolini
• Pair with a salad recipe like Arugula Salad, Mediterranean Salad, Strawberry Salad, Chopped Salad or Caesar Salad

Tip for serving with pasta​

If you’d like to serve this Tuscan shrimp as a dish where the pasta is mixed into the sauce, here’s what to do.

• Add 8 ounces pasta cooked al dente along with ¼ cup of reserved pasta water into the pan of shrimp once they are cooked.
• Gently mix through the sauce until combined.

Storing leftovers​

This Tuscan shrimp recipe is best served the day it is made. You can store leftovers up to 3 days refrigerated. However, Alex and I are not huge fans of next day shrimp (just our personal preference), so we find it’s best within a day or so. Reheat gently on the stovetop before serving.

More shrimp recipes​

This Tuscan shrimp is one of our new favorite shrimp recipes—of which we have loads! A few more family favorites are Shrimp Fajitas, Garlic Shrimp Pasta, Shrimp Primavera, Sauteed Shrimp, or Grilled Shrimp. We also love Shrimp Linguine and these Famous Shrimp and Grits.


01

Garlic Shrimp Pasta​

02

Shrimp Linguine​

03

Perfect Sauteed Shrimp​

04

45 Easy Shrimp Recipes​

Dietary notes​

This Tuscan shrimp recipe is gluten-free and pescatarian.

Frequently asked questions​

Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, just make sure to thaw them completely before cooking. Pat them dry with paper towels to remove excess moisture.

How do I know when the shrimp is cooked?
Shrimp cooks quickly, so keep a close eye on it. It’s done when it turns pink and opaque throughout. Overcooked shrimp will be tough and rubbery.

What can I serve with Tuscan shrimp?
This dish pairs well with a variety of sides. Try serving it over pasta, rice, or mashed potatoes. You could also serve it with crusty bread to soak up the delicious sauce.

Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can measure out the sauce and vegetable ingredients ahead of time and store them separately in the refrigerator. Cook the shrimp just before serving to ensure it stays tender and juicy.

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Tuscan Shrimp​

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• Author: Sonja Overhiser
• 
  Prep Time: 15 minutes
• 
  Cook Time: 10 minutes
• 
  Total Time: 25 minutes
• 
  Yield: 4

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Description​

This flavorful Tuscan shrimp recipe is THE perfect easy dinner! A meld of juicy shellfish with sun-dried tomatoes, spinach, and a creamy garlic sauce, we also call it “Marry Me Shrimp.” Serve with pasta, rice, or veggies for a delicious meal.

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Ingredients​

• 1 1/2 pounds medium shrimp, tail on (wild caught if possible)
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• Freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons salted butter
• 2 cloves garlic, finely minced
• ¼ cup julienne cut sun dried tomatoes
• 2 tablespoons capers, drained
• ¾ cup heavy cream (or half and half)
• ¼ cup milk of choice
• 2 cups baby spinach, loosely packed
• Grated Parmesan cheese, for serving
• 2 lemon wedges, for serving

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Instructions​

1. Pat the shrimp dry with a paper towel. Place it in a bowl and mix with ¾ teaspoon of the salt, garlic powder, onion powder, oregano, and a few grinds of black pepper.
2. Add the olive oil to a large skillet and heat over medium heat. In a large skillet, heat the olive oil on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and nearly cooked through, turning them with tongs (they will become fully cooked when adding back to the sauce at the end). Remove to a plate.
3. Place the pan over low heat and melt the butter. Then add the minced garlic and sun dried tomatoes and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the capers, cream, milk, and remaining ¼ teaspoon kosher salt. Simmer for 2 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan.
4. Add the spinach and cook until wilted, about 1 minute, then return the shrimp to the pan and warm it for about 1 minute, spooning the sauce over the shrimp. Serve topped with the sauce and grated Parmesan cheese.
5. If serving with pasta: add in 8 ounces pasta cooked al dente along with ¼ cup of reserved pasta water into the pan of shrimp once they are cooked. Gently mix through the sauce until combined. Serve immediately. Leftovers store for up to 1 day refrigerated.

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  Category: Main Dish
• 
  Method: Stovetop
• 
  Cuisine: Seafood
• 
  Diet: Gluten Free

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