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- 1 pound large shrimp, peeled and deveined: The star of the dish, shrimp adds a sweet and mild flavor. Use fresh shrimp for the best taste. Frozen shrimp can work too; just thaw it well before cooking. - 2 tablespoons olive oil: This oil helps to sauté the shrimp and gives a nice depth of flavor. Choose a good quality extra virgin olive oil for the best taste. - 3 cloves garlic, minced: Garlic adds a strong and savory punch to the dish. Fresh is best, but jarred minced garlic can save time. - 1 cup cherry tomatoes, halved: These tomatoes add freshness and a pop of color. You can use canned diced tomatoes if fresh ones aren’t available. - ½ cup sun-dried tomatoes, chopped: Sun-dried tomatoes offer a sweet and tangy flavor. Look for them in jars packed in oil or dry ones that need rehydrating. - 1 cup heavy cream: This creates the creamy texture of the sauce. If you want a lighter version, use half-and-half or coconut cream for dairy-free. - ½ cup chicken broth: Broth adds depth to the sauce. You can use vegetable broth for a vegetarian option. - 1 cup fresh spinach, chopped: Spinach brings a nutritious boost and bright color. You can swap it for kale or any leafy green you enjoy. - ½ teaspoon red pepper flakes (optional): These add a nice kick. Omit them if you prefer a milder dish. - Salt and pepper to taste: Essential for enhancing the flavors of all ingredients. - ½ cup grated Parmesan cheese: This cheese adds a salty and nutty flavor. Nutritional yeast can be a good dairy-free alternative. - Fresh basil leaves for garnish: Basil adds a fresh and aromatic touch. Use dried basil if fresh isn’t available, but add less since it's more concentrated. - For heavy cream, you can try using Greek yogurt or silken tofu for a lighter option. Both will change the flavor slightly but still give creaminess. - If you're allergic to shrimp, use chicken or tofu instead. Cook them until they are done, similar to how you cook shrimp. - If you're not sure about measurements, use a kitchen scale for precision. A cup of liquid is about 240 milliliters. For solid ingredients, a scale helps measure accurately. - Always taste your dish as you cook. Adjust salt and pepper at each stage for the best flavor. To make creamy Tuscan shrimp, start by prepping your shrimp and veggies. - Use 1 pound of large shrimp. Peel and devein them. - Rinse shrimp under cold water. Pat dry with a paper towel. - For the vegetables, chop 1 cup of fresh spinach. - Halve 1 cup of cherry tomatoes and chop ½ cup of sun-dried tomatoes. - Mince 3 cloves of garlic. - Wash all veggies in cold water. This helps remove any dirt. When chopping, use a sharp knife. This makes the job easier and safer. Now, let's get cooking. 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. 2. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side. - Shrimp should turn pink and opaque. - Remove shrimp from the skillet and set aside. 3. In the same skillet, add minced garlic. Sauté for about 30 seconds until it smells great. 4. Add halved cherry tomatoes and chopped sun-dried tomatoes. Cook for 3-4 minutes. - This helps the tomatoes soften and release their juices. 5. Pour in ½ cup of chicken broth. Bring to a simmer and let it cook for 2 minutes. 6. Reduce the heat. Stir in 1 cup of heavy cream and ½ cup of grated Parmesan cheese. - Mix until the sauce is creamy and smooth. 7. Add the chopped spinach and optional red pepper flakes. Cook for 2-3 minutes. - Spinach will wilt and blend into the sauce. 8. Return the cooked shrimp to the skillet. Toss to coat in the creamy sauce. Heat for another 1-2 minutes. - This helps the shrimp soak up flavor. 9. Taste the dish and adjust seasoning with more salt and pepper if needed. Remember, seasoning is key. It enhances every flavor you add. Enjoy your creamy Tuscan shrimp! To make the sauce just right, start with the heavy cream. It gives the sauce a rich taste. If you want it thicker, let it simmer longer. For a thinner sauce, add more chicken broth. Adjust flavors to fit your taste. If you love garlic, add more minced garlic. For heat, toss in extra red pepper flakes. A sprinkle of salt and pepper can make a big difference too. Always taste it as you go! Creamy Tuscan shrimp pairs well with many sides. Pasta is a classic choice. You can also serve it over rice or quinoa. Roasted vegetables are great for a fresh touch. When plating, keep it simple but pretty. Serve the shrimp hot with a sprinkle of fresh basil on top. This adds a nice color and aroma. A drizzle of olive oil can also enhance the look and flavor. Enjoy your meal! {{image_2}} You can easily change the protein in this dish. Try chicken for a heartier meal. Simply cut the chicken into pieces and cook it the same way as the shrimp. You can also use scallops. They cook quickly and add a sweet flavor. If you want a vegetarian option, swap the shrimp for mushrooms. Portobello or cremini mushrooms work well. Sauté them until they are soft and golden. You could also add chickpeas for a protein boost. To add more flavor, consider adding fresh herbs. Basil, parsley, or thyme can brighten the dish. Just chop them finely and sprinkle them in at the end. If you like it spicy, increase the red pepper flakes. You can also add a splash of hot sauce. For a milder taste, skip the red pepper flakes altogether. Adjust the flavors to suit your taste. Enjoy the process of making this dish your own! To store your creamy Tuscan shrimp, place it in an airtight container. This keeps the shrimp fresh and safe to eat. Make sure to cool it down to room temperature before sealing. When stored correctly, your leftovers will stay fresh for up to three days in the fridge. If you want to freeze your creamy sauce and shrimp, do it right after cooking. Use a freezer-safe container or bag. This helps prevent freezer burn and keeps the flavor. However, I recommend freezing only the sauce, not the shrimp. Shrimp can become tough when thawed. To reheat, let it thaw in the fridge overnight. Then, warm it slowly on the stove over low heat. Stir gently to keep the sauce smooth and creamy. Add a splash of cream or broth if it gets too thick. Enjoy your meal just like the first time! What to serve with creamy Tuscan shrimp? Creamy Tuscan shrimp pairs well with many sides. You can serve it over pasta or rice. It also tastes great with crusty bread. A fresh salad adds a nice crunch. Roasted vegetables make a healthy choice too. Can I make creamy Tuscan shrimp ahead of time? Yes, you can make creamy Tuscan shrimp ahead of time. Cook it fully and let it cool. Store it in an airtight container in the fridge. When ready to eat, reheat it on the stove. Add a splash of cream to keep it smooth. Is this recipe gluten-free? Yes, this recipe is gluten-free. The ingredients do not contain gluten. Just ensure you use gluten-free pasta or rice if you choose to serve it with those. How can I make a dairy-free version? To make a dairy-free version, swap the heavy cream for coconut cream. You can also use a dairy-free cheese. Almond or cashew cream works well too. This keeps the dish creamy and delicious without dairy. In this blog post, I shared the key steps to make creamy Tuscan shrimp. We covered the ingredients, their purpose, and how to measure correctly. I explained the preparation, cooking process, and tips for the perfect sauce. You also learned about ingredient swaps for variations and the best ways to store leftovers. Cooking can be fun and easy. Try these tips to make this dish your own!

Creamy Tuscan Shrimp

Indulge in the rich flavors of creamy Tuscan shrimp with sun-dried tomatoes! This mouthwatering dish comes together in just 25 minutes and features succulent shrimp, vibrant cherry tomatoes, and fresh spinach all smothered in a luscious cream sauce. Perfect over pasta or rice, this recipe will impress your family and guests. Click through to discover how to make this delightful meal that’s sure to become a favorite!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

3 cloves garlic, minced

1 cup cherry tomatoes, halved

½ cup sun-dried tomatoes, chopped

1 cup heavy cream

½ cup chicken broth

1 cup fresh spinach, chopped

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

½ cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

    In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

      Add the halved cherry tomatoes and chopped sun-dried tomatoes to the skillet. Cook for about 3-4 minutes until the tomatoes start to soften.

        Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 2 minutes.

          Reduce the heat and stir in the heavy cream and Parmesan cheese, mixing well until the sauce is creamy and smooth.

            Add the chopped spinach and red pepper flakes (if using), and cook until the spinach wilts, about 2-3 minutes.

              Return the cooked shrimp to the skillet, tossing to coat in the creamy sauce. Heat through for about 1-2 minutes.

                Taste and adjust seasoning with more salt and pepper as needed.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Serve the creamy Tuscan shrimp hot over a bed of pasta or rice, garnished with fresh basil leaves for a pop of color.