Creamy Tuscan Shrimp

Looking for a simple yet weeknight dinner recipe? Look no further than this creamy Tuscan shrimp dish! With a maximum flavor profile and practically no prep time, you’ll love how straightforward it is to whip up a restaurant-worthy meal in just 10 minutes.

Whether you’re trying to impress your mother-in-law, a new date, or just looking for a rich and satisfying meal, this recipe has got you covered. Plus, it looks like you’ve spent hours in the kitchen, even though it’s a breeze to make.

What stands out

This decadent and creamy Tuscan shrimp dish is incredibly straightforward to make, taking only 10 minutes. It’s suited to a quick weeknight dinner and adds a protein-rich topping for any entree. You can serve it on top of pasta, rice, alongside potatoes, or even on a salad – the options are endless!

Plus, this recipe isn’t limited to shrimp – you can use any source of protein you like. Whether you prefer grilled chicken, scallops, tofu, or something else, this and creamy Tuscan sauce will complement it perfectly.

How to Prepare

In a pan with a little bit of olive oil, add the thinly sliced shallot, garlic and sundried tomatoes. Sauté for a few minutes until soft.

Add in the wine and cook it off thoroughly until the consistency is nice and jammy.

Add the shrimp, season with salt and pepper, and cook for two minutes on each side.

Add a touch of tomato paste, cook it off and then add a splash of heavy cream.

Stir until the sauce thickens and the shrimp are coated in the creamy, sauce.

Kitchen tip

If you are dairy-free you can make your own cashew cream and use that instead or take a can of coconut milk and scoop in the cream that sits at the top.

Swaps

1. If you want to make this recipe dairy-free you can replace the cream with coconut cream or a non-dairy milk alternative.
2. Incorporate fresh herbs and spices like basil, thyme, or oregano to enhance the flavor profile. If you’d like to add some spice consider adding some crushed red pepper flakes or cayenne.
3. Instead of shrimp try making this recipe with chicken, scallops or another protein of your choice. The sky’s the limit!
4. If you don’t have shallots at home, feel free to use onion instead.
5. Substitute part of the heavy cream or wine with some chicken or vegetable broth. We love any broths by Kettle and Fire. Click HERE and use our code for 20% off! Alternatively, consider adding our Chicken Bouillon Cubes or Vegetable Stock Cubes.
6. To make this dish vegetarian you can substitute the shrimp with plant-based protein or vegetables like chopped spinach or kale.

Questions

Can we make this Creamy Tuscan shrimp recipe ahead of time?

While the dish is best enjoyed fresh, you can prepare the sauce ahead of time and reheat it when ready to serve. Cook the shrimp or protein just before serving for the best texture.

what if we don’t want to use wine?

How can we make this recipe vegetarian?

To make this dish vegetarian, you can substitute the shrimp with plant-based protein or vegetables like chopped spinach or kale.

what can we use instead of shrimp?

Instead of shrimp, try making this recipe with chicken, scallops, or another protein of your choice.

can we make this recipe dairy-free?

Certainly! If you want to make this recipe dairy-free, you can use coconut cream or a non-dairy milk alternative instead of heavy cream.

how do we store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to maintain the sauce’s consistency.

what pasta works best for this recipe?

Fettuccine, penne, or any other pasta of your choice will work well. You can also serve it over rice or another grain if you prefer.

Ingredients

Makes 2 portions

• ½ tablespoon olive oil
• 1 shallot, sliced
• 1 clove garlic, sliced
• 1 tablespoon sun-dried tomatoes, chopped
• ¼ cup white wine
• 18 tiger shrimp, raw, peeled, deveined
• 1 pinch salt, to taste
• 1 pinch pepper, to taste
• 2 tablespoons tomato paste
• ¼ cup cooking cream

Equipment

• Ceramic Pans
• Redmond Real Salt
• Nakiri Knife
• Measuring Cups + Spoons
• Cutting Board
• Liquid Measuring Cup

Method

1. In a pan with a little bit of olive oil, add the thinly sliced shallot, garlic and sundried tomatoes. Sauté for a few minutes until soft.
2. Add in the wine and cook it off thoroughly until the consistency is nice and jammy. You can use unsalted broth if you don't have wine.
3. Add the shrimp, season with salt and pepper, and cook for two minutes on each side. Add a touch of tomato paste, cook it off and then add a splash of heavy cream. Stir until the sauce thickens and the shrimp are coated in the creamy, delicious sauce.