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Creamy Tuscan Shrimp

This TUSCAN SHRIMP RECIPE is ready in minutes and packs so much flavor thanks to the cream sauce loaded with sun-dried tomatoes and garlic. Serve as is or over zucchini noodles or even a pile of steamed broccoli!

shrimp and spinach in cream sauce

Lately, I’ve been craving sun-dried tomatoes. There is so much flavor packed into such a tiny little piece of tomato goodness.

I could probably eat them like candy, but that might get a little carb-y. 

Luckily, you don’t need a ton of sun-dried tomatoes to add loads of flavor to a dish – like this creamy Tuscan shrimp. 

This skillet shrimp recipe is low carb, family friendly, and it’s ready in about 15 minutes. I love quick dishes like this that taste like they were so much work and took you hours to prepare. 

Ready to see how easy this shrimp recipe is? 

garlic and spinach on top of shroomp

How to make this Tuscan Butter Shrimp recipe: 

To start, we’re going to melt some butter in a large, heavy bottomed skillet. 

Add in your shrimp and season it with some garlic powder and paprika. 

Shrimp cooking in a skillet

Please note: I am using shrimp with the tail on because I think they look prettier in the photos. You’ll probably want to use shrimp with tail off for easier eating. 😉 

Cook the shrimp until pink and opaque and then remove them to a bowl. 

Pour some cream into the hot skillet. Add in your sun-dried tomatoes and garlic and give it a good stir.

cream sauce for shrimp

Let this mixture cook for a couple of minutes to reduce the sauce just a bit. 

Add some spinach and stir it around, letting it cook until it’s wilted. 

Stir the shrimp back into the sauce and season with a bit of salt. 

That’s it, friends! Dinner is served and it’s taken you just about 15 minutes from start to finish. Crazy, right? 

easy garlic shrimp recipe

Why we love this easy shrimp recipe: 

We love having lots of shrimp recipes on hand for busy nights because you can start with a bag of frozen shrimp and thaw it under cool running water in the sink in about 10 minutes, making it perfect for those nights when you have no idea what to do for dinner.

This shrimp recipe takes less than 15 minutes from start to finish, but it tastes like you’ve been slaving away all day.

Best of all, this dish is very versatile! Serve it over zucchini noodles, spaghetti squash, low carb pasta, or with a side of steamed broccoli. No matter how you serve it, it’s always a hit because that cream sauce is seriously divine!

A close up of Tuscan shrimp on a white plate next to a fork.

What to serve with this low carb shrimp: 

Mashed Cauliflower: I’d serve the shrimp and sauce right over the cauliflower!

Prosciutto Wrapped Asparagus: The prosciutto makes this asparagus so good!

Cauliflower Salad: This is dressed in a light Italian dressing and loaded with veg. 

shrimp in cream sauce

More seafood recipes: 

Garlic Butter Shrimp: The easiest shrimp ever!

Baked Shrimp Scampi: Simple and flavorful!

Baked Cod: Bursting with lemon goodness!

Cilantro Lime Shrimp: I love the bright flavor of cilantro.

tuscan butter shrimp in cast iron skilet

Follow me on social for more recipe ideas & inspiration!

easy garlic shrimp recipe

Creamy Tuscan Shrimp

The cream sauce is packed with flavor from the sun-dried tomatoes and the shrimp cooks in minutes making this a super simple recipe.

Yield 4 servings
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes


  • 2 tablespoons butter
  • 16 ounces large raw shrimp, peeled, deveined, tail off
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 cup heavy cream
  • ½ cup sun-dried tomatoes
  • 2 cloves garlic, minced
  • 1 cup chopped spinach
  • 1 teaspoon salt


  1. Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet.
  2. When the butter has melted add the shrimp and sprinkle with the garlic powder and paprika.
  3. Cook for 5 minutes, stirring occasionally, or until shrimp is pink and opaque.
  4. Remove the shrimp to a plate and set aside.
  5. Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat.
  6. Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened, about 2 minutes.
  7. Return the shrimp to the skillet and coat with the sauce. Sprinkle with salt, to taste.
  8. Serve immediately.


Heavy cream will make the thickest, creamiest sauce - milk will not work as a substitute.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 368Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 225mgSodium: 1272mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 5gProtein: 20g

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35 thoughts on “Creamy Tuscan Shrimp”

  1. Michelle K Sprague

    Just made this. Added seared sea scallops, bacon and mushrooms. Served it over zoodles. It was soooo good.

    1. Karly Campbell

      Oh, I can’t believe I didn’t mention that! Either would work, but we used the kind NOT packed in oil. 🙂

  2. I am SO trying this tonight 🙂 …

    … after doing the Creamy Dijon chicken recipe two days ago and it was to die for ! Thank you lady for those amazing and really helpful recipes. You are very generous ! (And that’s a pretty good French cook telling you this… but low carb sometimes leaves me helpless, like many people !)

    1. Karly Campbell

      Thank you so much, Nadege! I’m so glad you enjoy the recipes and find them helpful! 🙂

  3. I would also recommend using basil rather than spinach because basil has a higher level of nutrition than spinach. And if you increase the paprika to 1 T rather than a tsp, you will get a substantial increase in important eye nutrients like Vit A, beta-carotene, alpha-carotene, beta-cryptoxanthin, Lutein+zeaxanthin and your sun-dried tomatoes also provide lycopene.

  4. I’m going to try this with kale instead of spinach because I have some to use and spinach gets so slimy when cooked! I love sun dried tomatoes in things and have a bag from Trader Joes (not packed in oil-and they are so cheap there!). Excited to try it this weekend.

  5. I made this for dinner the other night. Delish! Served it over spaghetti squash, and with a little grated parm. Next time I’d add mushroom, because we put mushrooms in everything. The flavors were even better the next day with leftovers. Thanks for the great recipe.

  6. Do you think you could substitute the heavy cream for coconut milk? I’m wondering how much it would change the flavor profile.

  7. This was outstanding! Made it for my SO and myself over the weekend – it was a very gourmet tasting dish. I used sun dried tomato pesto that I found in the grocery. This will go on regular rotation!

  8. Yum! Didn’t have any sun-dried tomatoes but did have a tube of sun-dried tomato paste. Put in a squeeze and got all the benefits of flavor. Once I knew what the ingredients were I never actually looked at the recipe so I probably put in far more spinach than called for. It was delish! Next time with chicken. Thanks.

  9. Magriet Cordier

    Hi Karl, any suggestions to substitute the sundried tomatoes. My husband not allowed to consume any pips and skins.

    1. Karly Campbell

      I’m not sure what else would add that pop of flavor like sun-dried tomatoes. Perhaps roasted red peppers, but not sure if your husband could eat those either?

  10. I enjoyed this dish so very very much and i will do it again soon. Only change would be to use more spinach.

    1. I’d say Thai Basil ! And coconut milk instead of cream. That would bring the dish closer to a Thai Curry (if you have curry paste & kafir lime leaves, use them too). Splash some lime at the end and tadaaa !

  11. This sounds delicious. I dont have any sun-dried tomatoes at home right now, but do have roasted red peppers. Do you think these could be substituted?

    1. Karly Campbell

      I haven’t tried this with peppers. The flavors will definitely be quite different, but the sauce will still come together the same with no other adjustments, I’d think.

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