Name: Creamy Tuscan Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound raw shrimp (peeled and deveined); 1 Tablespoon olive oil; 2 Tablespoons unsalted butter; 4 cloves garlic (finely minced); 1/2 teaspoon kosher salt (plus more to taste); 1/4 teaspoon freshly ground black pepper; 3/4 teaspoon Italian seasoning; 1 teaspoon smoked paprika; 1/3 cup sun-dried tomatoes (oil-packed, drained, sliced); 1/2 cup dry white wine (OR chicken broth); 1 cup heavy cream ( OR half and half); 1/2 cup Parmesan cheese (freshly grated); 1 cup spinach (packed, chopped); 1 Tablespoon fresh lemon juice; red pepper flakes (to taste); fresh basil (for garnish)

By: Jill Mills Posted: Mar 10, 2026

Jump to Recipe Save

This post may contain affiliate links. Please read our disclosure policy.

With tender shrimp coated in a creamy sun-dried tomato sauce, this Creamy Tuscan Shrimp is the kind of recipe that feels both indulgent and elegant. It comes together quickly in one pan in less than 30 minutes. Serve over pasta, potatoes, or with a side of crusty bread.

This creamy Tuscan shrimp is a new family favorite. It’s a rich, comforting skillet dish built around tender shrimp, sun-dried tomatoes, garlic, cream, and Parmesan, finished with fresh herbs and a touch of lemon for balance. The creamy sauce clings beautifully to the shrimp and is perfect for spooning over pasta, mashed potatoes, or simply serving with crusty bread to soak up every last drop.

Like Tuscan salmon and Tuscan chicken, it’s described as “Tuscan” because it draws inspiration from flavors and ingredients commonly associated with Tuscan cooking rather than claiming to be a traditional regional recipe. Sun-dried tomatoes, garlic, olive oil, cream, Parmesan-style cheese, and fresh herbs are hallmarks of modern Tuscan-style recipes to create richness and depth.

Why We Love This Creamy Tuscan Shrimp Recipe

30 minute meal. Shrimp cook super quickly, which means this entire recipe comes together in under 30 minutes. If you’re serving it as Tuscan shrimp pasta, just boil the noodles while the sauce is simmering and everything will finish at the same time.
Rich, creamy sauce. The Tuscan-inspired cream sauce is made with heavy cream and freshly grated parmesan for a rich, creamy texture and a bit of dry white wine and lemon juice to brighten it up. Plus sun-dried tomatoes for flavor and color. So good!
Juicy shrimp. The plump, juicy shrimp are the star of this recipe. Overcooked shrimp is boring and bland, so I opted for large raw shrimp, which cook quickly while reducing the possibility of overcooking.

Overhead view of ingredients needed to make Tuscan shrimp

Key Ingredients

Let’s take a look at the primary ingredients in this easy shrimp recipe. The exact measurements can be found in the recipe card below.

Shrimp – Larger shrimp make a noticeable difference both visually and texturally. Look for large or extra-large raw shrimp (often labeled 16–20 or 21–25 count per pound). Smaller shrimp cook too quickly, tighten up in the pan, and get lost in the sauce. Larger shrimp stay plump, glossy, and luxurious, which is exactly what you want in a creamy Tuscan-style dish where the shrimp are meant to be the star.
Olive oil & butter
Spices & aromatics – Garlic, salt, pepper, Italian seasoning, and smoked paprika.
Sun-dried tomatoes – Look for ones packed in oil without additional spices. Be sure to drain them well.
White wine – Dry white wine adds acidity and depth, helping cut through the richness of the cream and Parmesan. Sauvignon Blanc, Pinot Grigio, or any crisp, dry white wine works well.
Heavy cream – Heavy cream is strongly recommended for the best texture and stability. It thickens naturally, resists splitting, and gives the sauce that luxurious, restaurant-style finish. Half-and-half can be used in a pinch, but the sauce will be thinner and more prone to breaking if overheated.
Parmesan – Freshly grated parmesan is key to a sauce that’s creamy and smooth. Packaged parmesan will not melt as easily and the stuff in the green container should definitely be avoided.
Spinach – Fresh spinach is the final touch to the Tuscan shrimp dish, turning it into a complete meal.
Fresh lemon juice – Adds some acidity to help balance the richness of the creamy sauce.

How To Make Creamy Tuscan Shrimp

This shrimp dish comes together so quickly and easily, in part due to the shrimp’s quick cooking time. The printable instructions can be found in the recipe card below.

Pouring white wine over sundried tomatoes in a skillet

Cook the shrimp. Heat the butter and oil over medium heat. Pat the shrimp dry then add them to the pan in a single layer. Season with salt and pepper. Cook for 1-2 minutes per side, until just lightly charred, pink, and opaque. Remove from the pan and set aside.
Cook the tomatoes. Add the garlic to the pan and cook for 30 seconds, stirring constantly. Add the Italian seasoning and paprika, followed by the tomatoes. Cook for a minute.

Heavy cream and parmesan added to the skillet

Make the sauce. Add the white wine. Simmer for 2-3 minutes, scraping the browned bits from the pan. Reduce the heat. Stir in the heavy cream and Parmesan. Continue simmering for 4-5 minutes. The sauce should be thick enough to coat the back of a spoon.
Finish the dish. Stir in the spinach until just wilted. Return the shrimp to the pan. Cook for 1-2 minutes to warm through. Add the lemon juice and red pepper flakes.
Enjoy. Garnish with fresh basil, then serve as desired.

Overhead view of creamy Tuscan shrimp in a skillet

Recipe Tips & Variations

It’s super easy to make creamy Tuscan shrimp but there are a handful of important things to keep in mind.

Use chicken broth. If you prefer not to cook with wine, chicken broth is an excellent substitute and produces a slightly softer, more rounded flavor. The dish will still be delicious, just a little less sharp and complex. If using broth, finishing with lemon juice becomes especially important to balance the cream.
Raw shrimp are essential here. Pre-cooked shrimp will almost always overcook when reheated in the sauce, becoming rubbery and dry rather than tender and juicy. Raw shrimp gently poach in the creamy sauce at the end, absorbing flavor while staying soft and succulent. Frozen raw shrimp are perfectly fine and often better than “fresh” shrimp at the fish counter, just thaw them slowly in the refrigerator and pat them very dry before cooking.
Dry the shrimp. Before cooking, make sure the shrimp are thoroughly dried with paper towels. Excess surface moisture prevents proper browning and can water down the sauce, especially in cream-based recipes. A quick, hot sear gives the shrimp better flavor and keeps the final sauce rich rather than diluted.
Gentle heat is key. If using half-and-half, keep the heat very gentle and allow extra time for the sauce to reduce slightly before adding the shrimp back in. And, even with heavy cream, once the shrimp are returned to the pan, avoid boiling the sauce. Gentle heat keeps the shrimp tender and prevents the cream from splitting.
Wait to add the spinach. Spinach should be added only after the sauce has thickened. Adding it too early releases water and can thin the sauce or dull the color. Stir it in gently just until wilted to keep it vibrant and distinct rather than disappearing into the cream.

Serving Suggestions

I typically serve this as Tuscan shrimp pasta with spaghetti or other long noodles. There’s plenty of sauce to coat the noodles! Other options include serving it over rice or mashed potatoes. Crusty bread can also be served on the side to soak up every last drop of sauce.

How To Store & Reheat Leftovers