Creamy Garlic Butter Tuscan Shrimp

Like garlic butter Tuscan salmon, this Creamy Garlic Butter Tuscan Shrimp is also a hearty and crave-worthy dinner. Serving it alongside white rice, quinoa, pasta, noodles or baked, roasted or steam vegetables, you have a complete meal. My family prefer eating this Tuscan shrimp with pasta or noodles. The creamy sauce makes the pasta and noodles taste so good. We just fall for it!

Shrimps are seared in melted butter until cooked through and pink. They are then tossed in a creamy sauce of white wine, sundried tomatoes, Half and Half, spinach leaves, parmesan cheese, and salt and pepper to taste. The food finishes off when all flavors combine together. Who can resist them? My family can’t.

If you have craving or appetite for salmon, you should never miss this creamy garlic butter Tuscan shrimp for dinner. It’s now one of the most beloved food of my family. As it’s ready in just 25 minutes, you can definitely serve it for dinner of busy week days. We sometimes have it for weekend gathering, and amazingly, get both kids and adults hooked. Plus, it’s perfect to make at any time of the year!

Creamy Garlic Butter Tuscan Shrimp

Recipe by GenevaWatsonCourse: Main, DinnerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

1

hour 

10

minutes

Like garlic butter Tuscan salmon, this Creamy Garlic Butter Tuscan Shrimp is also a hearty and crave-worthy dinner. Serving it alongside white rice, quinoa, pasta, noodles or baked, roasted or steam vegetables, you have a complete meal.

Ingredients

• 1 pound shrimp (or prawns), tails on or off

• 1 small yellow onion, diced

• 1/2 cup white wine (optional)

• 2 tablespoons salted butter

• 1 3/4 cups Half and Half

• 6 cloves garlic, finely diced

• 5 oz. jarred sun dried tomato strips in oil, drained (reserve 1 teaspoon for cooking)

• Salt and pepper, to taste

• 3 cups baby spinach leaves, washed

• 2/3 cup fresh grated Parmesan cheese

• 1 teaspoon cornstarch (corn flour) mixed with 1 tablespoons of water (optional)

• 2 teaspoons dried Italian herbs

• 1 tablespoon fresh parsley, chopped

Directions

• Melt butter in a large skillet over medium-high heat. Add garlic and fry until fragrant, about 1 minute.
• Add shrimp and fry 2 minutes on each side, until just cooked through and pink. Transfer to a bowl and set aside.
• Add onion to skillet and fry for 1 minute. Pour in white wine (if using), and allow to reduce to half; scraping any bits off of bottom of pan. Add sun dried tomatoes and fry for 1-2 minutes to release their flavors.
• Reduce heat to low-medium heat, add Half and Half and bring to a gentle simmer; stirring occasionally. Season with salt and pepper to taste.
• Add in spinach leaves and cook until wilt. Whisk in parmesan cheese and let simmer for another minute, until cheese melts through sauce.
• Bring shrimp back to pan. Sprinkle with herbs and parsley, and stir through.
• Serve over pasta, rice or steamed vegetables.
• Enjoy!