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Creamy Tuscan Shrimp

  • Prep Time: 10 Mins
  • Cook Time: 15 Mins
  • Total Time: 25 Mins
  • Yield: 4 Servings 1x


Creamy Tuscan Shrimp is a dreamy cheesy dish with a butter cream sauce with wilted spinach and perfectly sauteed shrimp. This super easy and quick, 25 minutes from start to finish, dinner is perfect for any occasion


  • 2 tablespoons Butter
  • 5 Garlic Cloves, minced
  • 1 lb Shrimp
  • 1 tablespoon Olive Oil
  • 1 medium Onion, diced
  • 1/2 cup White Wine, or Broth
  • 2 cups Half and Half
  • 1 teaspoon Cornstarch (+ 1 tablespoon Water)
  • 2/3 cup Grated Parmesan Cheese
  • Salt and Pepper, seasoning
  • 3 oz Sun-Dried Tomatoes
  • 3 cups Baby Spinach
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Thyme


  1. Shrimp: Melt the Butter in a large skillet over medium-high heat. Add the Shrimp and cook on each side for 2 minutes, until they are just cooked through and pink (you’ll probably need to toss them with a spatula a couple of times). Remove from the skillet and set aside.
  2. Sauce: Pour the Olive Oil in the skillet making sure to leave the remaining butter and heat. Add the Garlic and saute for 1 minute, or until fragrant, and then add the Onions and cook for an additional 1 minute.
  3. Sauce Part 2: Pour in the White Wine (or broth) and bring to a boil and allow it to reduce to half, about 2 to 4 minutes, and then set the heat to low. Add in the Half and Half, Cornstarch plus water mixture, and Parmesan Cheese. Stir to combine and season with salt and pepper.
  4. Sauce Part 3: Place the Sun-Dried Tomatoes, Spinach, Oregano, and Thyme into the skillet and allow the spinach leaves to wilt, stirring occasionally. Add the shrimp back to the skillet and let simmer for about 5 minutes.


Serve this dish with pasta, vegetables or even over rice, but I highly recommend the pasta!


  • Serving Size: 1 Serving
  • Calories: 431
  • Sugar: 15g
  • Sodium: 563mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Carbohydrates: 34g
  • Fiber: 5g
  • Protein: 36g
  • Cholesterol: 212mg