Imagine a sun-drenched afternoon in Tuscany, where the aroma of garlic and fresh herbs dances through the air, coaxing you into a dreamy culinary escape. This creamy Tuscan shrimp pasta doesn’t just whisper comfort—it sings it, like a beloved ballad. I stumbled upon this recipe during a chaotic week and, let me tell you, it was like finding a pocket of peace amidst the chaos—simple, quick, and oh-so-satisfying.
Steps
- Heat a large skillet over medium-high heat and melt the butter. Stir in the flour, cooking for about a minute until smooth, then add garlic and sauté for 30 seconds until fragrant.
- Pour in the cream, followed by lemon juice, Italian seasoning, and sun-dried tomatoes. Allow the mixture to simmer for about 2 minutes, reducing the heat if it begins to bubble excessively.
- Add the shrimp to the skillet, cooking for around 5 minutes until they’re pink and cooked through, while ensuring the sauce begins to thicken slightly.
- Stir in the spinach and basil, cooking for an additional 2 minutes until the greens are wilted. Season with salt and pepper to taste.
- Serve immediately, optionally topping with a squeeze of lemon juice and freshly grated parmesan cheese.
Ingredients
- 1 pound shrimp, thawed and peeled (31-40 count size)
- 2 tablespoons butter
- 1 teaspoon flour
- 4-5 cloves garlic, minced
- 1 cup heavy or whipping cream
- 1/2 teaspoon lemon juice
- 1/4 teaspoon Italian seasoning
- 1/4 cup sun-dried tomatoes, chopped or julienned
- 1-2 cups fresh baby spinach, packed
- A handful of fresh basil, cut into thin strips
- Salt and pepper, to taste
- Extra lemon juice
- Freshly grated parmesan cheese
Nutritional Values
Calories: 396kcal | Carbohydrates: 8g | Protein: 26g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 382mg | Sodium: 977mg | Potassium: 425mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1813IU | Vitamin C: 11mg | Calcium: 232mg | Iron: 3mg
FAQ
- Can I use milk instead of heavy cream in the Tuscan shrimp recipe?
- It’s not recommended to replace the heavy cream with milk or half-and-half, as the sauce may curdle and become thinner. To maintain the dish’s rich and creamy texture, it’s best to stick with heavy cream.
- What type of shrimp should I use for this recipe?
- Medium-to-large shrimp, such as 31-40 count size, work well for this dish. Using raw shrimp is preferred as they cook quickly, but if using pre-cooked shrimp, make sure to just heat them through to avoid rubberiness.
- Can I substitute sun-dried tomatoes with fresh tomatoes?
- You can use fresh tomatoes instead of sun-dried ones, but it will alter the classic Tuscan flavor profile, and the sauce may be thinner. It’s worth experimenting if you’re not a fan of sun-dried tomatoes, though.
- Is it possible to make this recipe with chicken instead of shrimp?
- Yes, you can substitute shrimp with chicken to create a delicious variation. You might enjoy trying a Creamy Tuscan Chicken recipe for a similar taste experience.
- How should I store and reheat leftovers?
- Store any leftover Tuscan shrimp in an airtight container in the refrigerator for 3-4 days. When reheating, do so slowly over low heat in a small saucepan, stirring occasionally to prevent the sauce from separating. Freezing is not recommended as the cream sauce may not hold up well.
Tips
- Use raw shrimp for the best texture, as they cook quickly and avoid becoming rubbery. If using pre-cooked shrimp, just heat them through to prevent overcooking.
- For the richest sauce, stick with heavy cream instead of substitutes like half-and-half or milk, which may result in a thinner, curdled sauce.
- When using frozen shrimp, thaw them under cool running water to ensure they are defrosted evenly and ready for cooking.
- If you don’t like sun-dried tomatoes, you can substitute with fresh tomatoes, keeping in mind that this will alter the classic Tuscan flavor and may result in a thinner sauce.
Equipment
- Large Skillet – A high-quality, non-stick skillet is essential for cooking the shrimp and sauce.
- Garlic Press – Useful for mincing garlic effortlessly without peeling the cloves.
- Measuring Spoons – To accurately measure ingredients like flour, lemon juice, and Italian seasoning.
- Citrus Juicer – For efficiently squeezing lemon juice.
- Kitchen Tongs – For handling the shrimp while cooking.
- Wooden Spoon or Silicone Spatula – For stirring the sauce and ingredients in the skillet.
