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Creamy Garlic Butter Tuscan Shrimp – So Good!

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  • Author: Emily Roselyn
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4 1x


Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes, and spinach! It’s jam-packed with great flavors!


  • 2 tablespoons salted butter
  • 6 cloves garlic, finely diced
  • 1 pound (500 g) shrimp (or prawns), tails on or off
  • 1 small yellow onion, diced
  • 1/2 cup white wine (OPTIONAL)
  • 5 oz (150 g) jarred sun dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
  • 1 3/4 cups half and half SEE NOTES
  • Salt and pepper, to taste
  • 3 cups baby spinach leaves, washed
  • 2/3 cup fresh grated Parmesan cheese
  • 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)***
  • 2 teaspoons dried Italian herbs
  • 1 tablespoon fresh parsley, chopped


  1. Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
  3. Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
  4. Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
  5. Allow the spinach leaves to wilt in the sauce before adding the parmesan cheese. Allow the sauce to simmer for another minute, or until the cheese has melted throughout. (To make a thicker sauce, add the milk/cornstarch mixture to the center of the pan and continue to cook while quickly swirling until the sauce thickens.)
  6. Return the shrimp to the pan, sprinkle with the herbs and parsley, and toss to combine.
  7. Serve with spaghetti, rice, or steamed vegetables.


  • Half and half is a product prepared in the United States from equal parts light cream and milk. In place of half and half, use half light cream and half 2 percent milk (or full fat if you’re not concerned about calories and fat counts). Alternatively, use all heavy cream or all light cream. Almond milk can be used in place of half and half.
  • If serving with pasta, add cooked al dente pasta and 1/4 cup leftover pasta water to the pan of shrimp once they’re done. Gently fold in the sauce until well mixed. Serve right away.
  • Category: Main
  • Method: Pan Cook
  • Cuisine: American


  • Serving Size: 4
  • Calories: 403
  • Sugar: 18g
  • Sodium: 1346mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Protein: 39g
  • Cholesterol: 332mg

Keywords: Tuscan shrimp, garlic butter,