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Easy Creamy Tuscan Shrimp Recipe

This Tuscan cream shrimp garlic recipe with dried tomatoes, spinach, and basil is rich, decadent, and ready in about 15 minutes! Good served on pasta or mashed potatoes.



It feels like it's been centuries since I did a shrimp recipe on a blog. I want something that is fast and easy but also fits in with the cold-warming food I've been dreaming of lately. Add this Tuscan cream shrimp!

This Florentine Shrimp Recipe is super easy, fast, and very delicious. The classic taste of dried tomatoes, spinach and basil is a perfect bright contrast with cream, and everything goes well together.

I used a 31-40 shrimp size count in this Tuscan garlic butter shrimp recipe. Technically these are considered large shrimp, but for me, they are more than medium size, compared to some REALLY large shrimp out there. By the way, medium to large shrimp will work.

This is one of those dinners that make it seem like you are trying really hard, but the time involved makes it perfect for the evening. 😉

 Preparation Time 5 minutes
 Cook Time 10 minutes
 Total Time 15 minutes
 Servings 4

INGREDIENTS

  • 1 pound of shrimp (I use a 31-40 size count) thawed & peeled
  • 2 tablespoons of butter
  • 1 teaspoon of flour
  • 4-5 cloves of minced garlic
  • 1 cup whipped / heavy cream
  • 1/2 teaspoon of lemon juice
  • 2 strips of Italian seasoning
  • 1/4 cup of dried or chopped tomatoes
  • 1 cup of fresh baby spinach (packed)
  • A handful of fresh basil is cut into thin strips
  • Salt & pepper to taste


INSTRUCTIONS

  1. Use a large skillet, melt the butter over medium-high heat. Then add flour and cook for about a minute, stir until smooth. Then add the garlic and cook for half an hour or until fragrant.
  2. Stir in cream, lemon juice, Italian herbs, and dried tomatoes. Simmer for 2 minutes. Reduce heat if bubbling too much.
  3. Add shrimp and cook for about 5 minutes or until cooked and the sauce slightly thickens, being careful not to overcook.
  4. Add the spinach and basil, then cook for 2 more minutes. Season with salt & pepper as needed. Serve immediately. I like to squeeze extra lemon juice when it's served (up to you). You can also serve some fresh parmesan on it if desired.
This recipe is inspired by salt and lavender

Recipe notes
For 2-4 depending on what is served with this dish.
I use dried tomatoes which are packed in oil (I dry the oil). If you use a dry type, you might want to add more than 1/4 cup.

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