Tuscan Shrimp: the ultra-flavorful Italian seafood dinner you’ll love

With its rich, creamy, garlicky flavor, Tuscan shrimp is the perfect fast dinner you can whip up on busy nights. Packed with flavorful ingredients like sun-dried tomatoes, shrimp, spinach, garlic, and herbs, this easy-to-make Italian dinner is oh-so-delicious.

Creamy Tuscan shrimp only takes about 15 minutes to make and is fantastic served over pasta, potatoes, or rice. Of course, you can also swap them out for low-carb alternatives to make a super tasty keto-friendly dinner everyone will love!

Tips for Making the Best Tuscan Shrimp

Fresh shrimp is best for this recipe, but frozen shrimp will work in a pinch.

Leave the shrimp tails on or remove them, depending on what you prefer.

The best white wine for making Tuscan shrimp is a dry white wine like Sauvignon Blanc, Pinot Grigio, Verdicchio, or an unoaked Chardonnay.

If you don't want to use white wine, substitute vegetable or chicken broth.

To thicken the sauce, whisk one teaspoon of cornstarch with one teaspoon of water, then stir it into the sauce.

Sub the spinach for kale or try a mixture of half spinach, half kale.

How to Serve Tuscan Shrimp

Serve your Tuscan shrimp over pasta, rice, or mashed potatoes. For a keto-friendly, low-carb option, serve Tuscan shrimp with cauliflower rice, mashed cauliflower, or zucchini noodles. For sides, you can't go wrong with crusty garlic bread, a salad (green salads, kale salads, and Caesar salads are always fabulous), or roasted veggies.

How to Store Tuscan Shrimp

Keep your Tuscan shrimp in an airtight container in the fridge for up to 2 days.

How to Make Tuscan Shrimp

Heat oil and butter in a large skillet over medium-high.

Sauté the garlic until fragrant, about 30 to 45 seconds.

Add the shrimp.

Sauté the shrimp for 2 minutes on each side until they start turning pink. Do not overcook the shrimp. Remove with a slotted spoon and place them in a bowl.

Sauté the onions until they soften and begin to brown.

Deglaze the pan with white wine. Scrape up any brown bits from the bottom of the skillet. Allow the wine to reduce by half.

Stir in the sun-dried tomatoes and cook for 1 to 2 minutes.

Lower the heat to a simmer and stir in the half and half. Add salt and pepper, and stir.

Mix in the spinach.

Cook until it wilts.

Stir in parmesan. Continue simmering the sauce until the cheese melts.

Stir in the shrimp.

Garnish with Italian herbs and parsley.

Serve and enjoy!