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Close-up of plump shrimp swimming in a rich, creamy sauce with wilted spinach and sun-dried tomatoes in a white skillet, featuring Creamy Tuscan Shrimp and Spinach.

Creamy Tuscan Shrimp and Spinach

I still remember the first time I made Creamy Tuscan Shrimp and Spinach for my family. It was a busy weeknight, and I needed something quick yet satisfying for dinner. As I sautéed the shrimp infused with garlic and mixed in the vibrant spinach, the aroma wafted through my kitchen and drew everyone in. When we sat down to eat, the rich, creamy sauce paired with succulent shrimp left my loved ones raving about it for days. That dish not only became a staple in our home but also a reminder that cooking can be a delightful experience, even on the busiest nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Calories: 532
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 pounds large shrimp peeled and deveined
  • 3 garlic cloves minced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 0.5 cup parmesan cheese
  • 1 cup spinach chopped
  • 0.5 cup sun-dried tomatoes

Equipment

  • Large skillet

Method
 

  1. In a large skillet add olive oil and cook the shrimp and garlic on medium high heat for 2-3 minutes or until pink. Remove shrimp and set aside on a plate.
  2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken.
  3. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
  4. Add the shrimp back to the pan and serve over pasta if desired.

Nutrition

Calories: 532kcalCarbohydrates: 12gProtein: 43gFat: 35gSaturated Fat: 17gCholesterol: 519mgSodium: 1693mgPotassium: 747mgFiber: 2gSugar: 5gVitamin A: 1795IUVitamin C: 17.6mgCalcium: 468mgIron: 5.4mg

Notes

This recipe was updated on March 28, 2021. It was originally posted on March 18, 2018.

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