Creamy Tuscan Shrimp has sauteed shrimp nestled into a creamy, sun-dried tomato-based sauce with fresh spinach. It’s a delicious dish that can be on the table in under 30 minutes! I loved the sauce so much that I also used it in my Creamy Tuscan Salmon and Creamy Tuscan Chicken!

Pan of Creamy Tuscan Shrimp on a wooden table from overhead.
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Ingredients & Substitutions

Shrimp: Fresh shrimp is best, and it’s easy to peel and devein. To peel, start from underneath. To devein, make a slit (not too deep) along the back of the shrimp, pulling out the black vein with the tip of a knife. It is up to you if you leave the tails on or off. (We removed the tails.) You could also use raw frozen shrimp, but it may take a couple of additional minutes of cooking time. Season the shrimp with salt and pepper.

Sun-Dried Tomatoes: If you are using dry-packed sun-dried tomatoes, soak them in water for about 30 minutes to soften them up. Then drain, pat dry, and chop. You can also use sun-dried tomatoes packed in oil; just drain and chop before using.

Heavy Cream: Heavy cream, or heavy whipping cream, is added to the sauce to give it a creamy consistency. Heavy cream is at least 30% fat. If using half-and-half or whole milk, the sauce will not have the same creamy consistency; however, it will still be delicious!

Cherry Tomatoes: For a burst of color and freshness, halved cherry tomatoes are added to the sauce.

Spinach: Fresh baby spinach is added at the end of the cooking time. You could also use frozen spinach. If using fresh, you will need 2 cups. If substituting frozen spinach, use a 10-ounce bag, thawed and squeezed of excess liquid.

Steps for making shrimp and then a sauce for Creamy Tuscan Shrimp.

Can I Use Pre-Cooked Shrimp?

Yes, you could use shrimp that has already been cooked. If using pre-cooked shrimp, add them near the end of cooking the sauce, about when you add the spinach. Heat them just long enough to be warmed through. This can save even more time with this recipe!

Pan of Creamy Tuscan Shrimp on a wooden table from overhead.

What To Serve With Creamy Tuscan Shrimp

Creamy Tuscan Shrimp goes well with many side dishes. Here are a few you may want to try when serving the dish:

Pan of Creamy Tuscan Shrimp on a wooden table with a spoon from overhead.

How To Store Creamy Tuscan Shrimp

To store creamy Tuscan shrimp, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it in a saucepan over medium heat or a microwave-safe dish in the microwave.

Pan of Creamy Tuscan Shrimp on a wooden table from overhead.
5 from 4 votes

Creamy Tuscan Shrimp

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Creamy Tuscan Shrimp has sauteed shrimp nestled into a creamy, sun-dried tomato-based sauce with fresh spinach. It's a delicious dish that can be on the table in under 30 minutes!



  • 1 pound large shrimp, raw, deveined, tail removed
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil

Tuscan Sauce

  • 2 tablespoons unsalted butter
  • 1 small shallot, diced (about ¼ cup)
  • ¼ cup (about 4-5 whole) sun-dried tomatoes, softened in water according to package instructions, drained, chopped
  • 1 teaspoon all-purpose flour
  • 1 tablespoon garlic, minced
  • 1 cup (238 g) heavy whipping cream, room temperature
  • ¼ cup (25 g) parmesan cheese, grated (plus more for garnish)
  • 1 cup (149 g) cherry tomatoes, halved
  • 2 cups (60 g) baby spinach
  • parsley, chopped for garnish
  • salt, to taste


  • Season shrimp evenly with salt and pepper.
  • To a large skillet over medium-high heat, add oil. Once hot, add shrimp and cook about 2-3 minutes per side. Transfer the cooked shrimp to a plate and tent to keep warm. Set aside.
  • Reduce heat to medium and add butter. Once melted, add shallots and sun-dried tomatoes. Cook until the shallots are softened (2-4 minutes). Add garlic and cook for 1 more minute. Sprinkle flour over the top and stir to combine.
  • Add heavy cream, parmesan cheese, and cherry tomatoes. Stir to combine, scraping up the browned bits from the bottom of the pan as you go.
  • Reduce heat to low. Simmer until the cheese is fully melted and the sauce has thickened slightly, about 3-4 minutes.
  • Add spinach and stir to combine. Cook for 2-3 more minutes, or until the spinach is wilted.
  • Top with cooked shrimp. Serve immediately garnished with parsley and extra parmesan cheese.


Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


I really liked the fresh Tuscan flavor of this dish! I would serve this over rice or pasta to soak up all of that delicious sauce!


This is so delicious! I love shrimp, and it goes so well in this creamy sauce. The sauce has proven to work well with all kinds of protein from chicken to salmon and now shrimp!


I love the fresh pop of cherry tomatoes and spinach with this creamy shrimp dish. This is so flavorful and comes together so quickly!


This is a flavorful dish that's perfect for any night of the week, or any time you want to feel just a little fancier!


This is a delicious sauce. It is creamy, savory, and full of flavor. The sun-dried tomatoes and fresh elements really shine through. The shrimp fits in wonderfully!


I love this so much. Just delicious, and fresh and so yummy. The flavor of the sun-dried tomatoes really comes through in the sauce.

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Reader Comments

  1. Can’t give a star but definitely caught my eye and piqued my interest in wanting to make this shrimp dish since my son love everything shrimp. Lyk after I make this

5 from 4 votes (2 ratings without comment)

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