tuscan shrimp

Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!

Creamy Garlic Butter Tuscan Shrimp

salted butter

garlic, (finely diced)

(500 g) shrimp (or prawns),

yellow onion, (diced)

white wine ((OPTIONAL))

tomato

half and half (SEE NOTES)

Salt and pepper, (to taste)

baby spinach leaves, (washed)

Parmesan cheese

cornstarch ((cornflour) mixed with 1 tablespoons of water (optional)***)

Italian herbs

parsley, (chopped)

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.

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.

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.

Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.

Serve over pasta, rice or steamed veg.

Garlic Orzo Tuscan Shrimp is coated in a light and creamy Parmesan cheese sauce filled with garlic, roasted red peppers, baby bella mushrooms, onion and spinach. This has really great flavor and the majority of it, other than cooking the orzo pasta, is done in one pan.

Garlic Orzo Tuscan Shrimp

orzo pasta

butter

garlic

shrimp (I buy peeled, deveined, tails off)

onion

baby bella mushrooms

red peppers

heavy cream

Salt and pepper,

baby spinach leaves

parsley

Dice the onion and slice the mushrooms.

Bring a pot of water to a boil...

Bring a pot of water to a boil and cook the orzo pasta per package instructions, about 8 or 9 minutes. Drain the orzo and set aside.

While the orzo is cooking, heat a large...

While the orzo is cooking, heat a large skillet over medium heat and melt the butter.

Add in the minced garlic and shrimp and...

Add in the minced garlic and shrimp and fry two minutes on each side, until cooked through and pink. Transfer the shrimp to a bowl and set aside.

Add the onions and mushrooms to the butter...

Add the onions and mushrooms to the butter remaining in the skillet.

Stir in the roasted red peppers and fry...

Stir in the roasted red peppers and fry for 1 - 2 minutes.

Reduce heat to medium low heat and add...

Reduce heat to medium low heat and add the heavy cream bringing it to a gentle simmer, stirring occasionally.

Add salt and pepper to taste.

Stir in the spinach leaves and shredded Parmesan...

Stir in the spinach leaves and shredded Parmesan cheese. Allow the sauce to simmer for about a minute until cheese melts.

Sprinkle the herbs and parsley over the mix...

Sprinkle the herbs and parsley over the mix and stir to combine.

Stir the shrimp and cooked orzo into the...

Stir the shrimp and cooked orzo into the mixture. Serve and Enjoy.

https://mediavine-res.cloudinary.com/video/upload/rzwmn9bzfnx8dl9s0dhj.mp4

Creamy Garlic Butter Tuscan Shrimp Pasta is coated in a light and creamy Parmesan cheese sauce filled with garlic, roasted red peppers, baby bella mushrooms, onion and spinach. This has really great flavor and the majority of it, other than cooking the orzo pasta, is done in one pan.

Creamy Butter Tuscan Shrimp Pasta

Creamy Tuscan Shrimp is a delicious one-pan 30-minute restaurant-quality meal that is sure to become one of the family favorites! This quick and easy dinner features spinach, artichokes, sun-dried tomatoes, and garlic. It&#39;s low-carb, high in protein, and gluten-free. The recipe can also be easily adjusted to be dairy-free.

Tuscan Shrimp (One-Pan, 30-Minute Dinner)

lb shrimp

smoked paprika

Italian seasoning ((thyme, basil, oregano, rosemary))

salt

black pepper (coarse)

garlic (minced)

olive oil

oz sun-dried tomatoes (chopped (about ¼ cup))

artichoke hearts (drained and chopped (1 can or about 1 cup))

spinach

¼ teaspoon smoked paprika

salt (to taste)

This recipe uses 1 lb of large raw shrimp (peeled and deveined) which usually means 16 or 20 count. Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.

Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot. Add shrimp and minced garlic, and cook for about 2 minutes per side.

Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. Remove from heat. Remove shrimp to a plate.

How to sear the shrimp

To the same, now empty, skillet, add chopped sun-dried tomatoes, and chopped artichokes. Cook, stirring, for 1 minute on medium heat.

Add fresh spinach.  Cook until the spinach wilts, for a couple of minutes, on medium heat.

To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to a simmer. Simmer for about 1 minute, stirring. Season with salt, if needed. Add more paprika, if you like.

How to make Tuscan sauce

Add seared shrimp to the skillet with the cream sauce.

Spoon the sauce over the shrimp, and simmer for about 2 minutes (or more), until the shrimp is warmed up and completely cooked through.

Season with salt, if needed.

Assembly

Creamy Tuscan shrimp linguine is arguably one of the world’s easiest and tastiest recipes! Only a handful of ingredients and you have a delicious meal on the table in about 20 minutes.

Creamy Tuscan shrimp linguine

450 g (1 lb) deveined raw shrimp

tsp black pepper

Splash cider or stock

shallot (finely diced)

g (3 ½ oz) sun-dried tomatoes (chopped)

300 ml (1 ½ cups) single cream

baby spinach

lemon

300 g (10 ½ oz) dried linguine (cooked till al dente)

Pat the shrimp dry with kitchen paper, place in a bowl and add the salt, pepper and garlic granules. Stir to combine.

Heat the olive oil in a large pan and fry the garlic over medium-low heat for a couple of minutes.

Add the shrimp and stir for 2 minutes until the shrimp turns pink. Use a large slotted spoon to remove from the pan.

Add a splash of cider or stock to deglaze the pan, scraping any browned bits with a wooden spoon.

Add the butter and melt over medium heat. Sauté the shallot for 5 minutes and then add the sun-dried tomatoes. Cook for a further 2 minutes then lower the heat.

Stir in the cream, add the shrimp and bring to a gentle simmer for a couple of minutes.

Add the spinach, stirring it in until it wilts.

Taste and season with salt and pepper.

Stir in the cooked pasta so that it is coated in the sauce.

Add the lemon zest and chopped parsley and serve immediately.

https://www.youtube.com/watch?v=hbxe8yNRGqY

Creamy Tuscan Shrimp Linguine is arguably one of the world’s easiest and tastiest recipes! Only a handful of ingredients and you have a delicious meal on the table in about 20 minutes.

Find all the details and print the full recipe here:
https://www.supergoldenbakes.com/creamy-tuscan-shrimp-pasta.html

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Creamy Tuscan Shrimp Linguine | Supergolden Bakes

Top 4 tuscan shrimp recipes from across the web

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Top Tags

Creamy Garlic Butter Tuscan Shrimp

Garlic Orzo Tuscan Shrimp

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Creamy Tuscan shrimp linguine

Top 4 tuscan shrimp recipes from across the web

The most viewed tuscan shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Garlic Butter Tuscan Shrimp

Garlic Orzo Tuscan Shrimp

Tuscan Shrimp (One-Pan, 30-Minute D...

Creamy Tuscan shrimp linguine

The most viewed tuscan shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine