Creamy Tuscan Shrimp is a delicious dish featuring shrimp in a creamy sauce with sundried tomatoes and spinach, creating a rich and flavorful meal. It's a perfect combination of seafood and Italian flavors that will leave you craving more!
If you'd like more delicious shrimp recipes, try this Gluten Free Shrimp Scampi or my Mediterranean Shrimp Bowls! Both cook quickly and have minimal prep.
Want to switch up the protein? Try my Creamy Tuscan Sausage or Creamy Tuscan Chicken version here!
Jump to:
🔍 Quick Look: Creamy Tuscan Shrimp
- ⏱️ Prep Time: 5 minutes
- 🍳 Cook Time: 15 minutes
- 🕒 Total Time: 20 minutes
- 👥 Servings: 4
- 📊 Calories: ~281
- 🔥 Cook Method: Stove-top based
- 👩🍳 Main Ingredients: Shrimp, chicken broth, arrowroot powder
- ⭐ Difficulty: Easy, making it great for busy weeknight dinners
SUMMARIZE & SAVE THIS CONTENT ON:
Why You'll Love this Recipe
- You'll love this recipe because it's so full of flavor and has so many flavorful elements to it! It pairs deliciously with so many different options.
- It's very clean and healthy, and made with real food ingredients.
- It's gluten free and dairy free, and a great option if you're following a Paleo diet.
Needed Ingredients for Creamy Tuscan Shrimp
- Shrimp-Fresh or frozen is fine but make sure it's thawed when you cook it, and drained and patted dried if it's holding extra liquid.
- Almond Milk-Be sure to get unsweeted, plain almond milk! I've made the mistake of accidentally buying sweetened vanilla almond milk before! 😉
- Broth-A chicken broth works great here! I also use my homemade slow cooker bone broth in EVERYTHING as much as possible, as it's an easy way to up the nutritional profile of any dish!
- Lemon Juice- I do prefer the freshness of squeezing my own lemon juice but there's nothing wrong with bottled lemon juice! I've tried both and they both do the trick.
- Sun Dried Tomatoes-I highly recommend getting them cut julienne style, but if not just cut them before adding them to the dish. A little bit goes a long way! Bagged works great and is my preferred method, or I've also tried it with jarred, just be sure to drain the oil first.
Substitutions and Variations
- While shrimp is the star of this dish, you can also make Tuscan Chicken, Tuscan Sausage, or use scallops!
- Use any milk you'd like. I originally made this recipe with almond milk which keeps it dairy free and paleo friendly, but now a days I use raw milk since I prefer that.
- If you don't have arrowroot, you can substitute with tapioca flour or cassava flour. Both of them are grain free!
- For sun dried tomatoes, while I prefer the bag variety, if you do use the jarred version, discard the oil, but optionally saving a tablespoon to add in along with them for extra flavor!
- To save some time, you can use a tablespoon of Italian Seasoning in place of the dried herbs!
- This recipe calls for 1 bunch of spinach. If you buy pre-chopped spinach in a box or bag, just throw in 2-4 handfuls instead.
- Use arugula instead of spinach.
How to Make Creamy Tuscan Shrimp
- Step 1: Start by heating 1 tbsp. olive oil in a large pan over medium heat. Cook the shrimp for 2-3 minutes per side, until it's white and pink in color, or the internal temperature reaches 120F degrees. Set it aside on a paper towel lined plate.
- Step 2: Add another 2 tbsp. of oil to the pan and when heated, add the onion. After a minute add the garlic. If it seems dry, add a bit more oil.
- Step 3: Add the arrowroot to the pan and stir to coat the onion and garlic.
- Step 4: Slowly start adding the milk little by little while stirring. Let the mixture re-heat and start to bubble before each addition. Repeat with the broth.
- Step 5: Add in the lemon juice, mustard, and spices and mix together.
- Step 6: Add back the shrimp along with the spinach and sun dried tomatoes. Gently stir to mix everything together and allow the spinach to wilt. Let it simmer for about 2 minutes to let the flavors meld together then serve.
Top Tip
If for whatever reason the sauce is not thick enough, thicken it with a slurry of 1 part arrowroot to 2 parts cold water. Slowly pour it into the sauce, stirring rapidly.
Depending on how thin the liquid is, I suggest starting with 1 Tbsp. of arrowroot and 2 Tbsp. of cold water, and repeat as needed.
Creamy Tuscan Shrimp FAQ's
Can I use frozen shrimp for creamy Tuscan shrimp?
Yes you can use frozen shrimp, just be sure to thaw it first. If not, you'll want to cook it for about 4-5 minutes per side, and be sure to temperature check it to ensure it's done, but note that the texture won't be quite the same.
Can this creamy tuscan shrimp be made in advance?
Yes, this recipe can be made in advance! Once it's all finished, let it cool down completely then refrigerate it for up to 3 days. Reheat it on the stovetop over medium heat, stirring frequently.
Suggested Serving Options
If you tried this Creamy Tuscan Shrimp recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Creamy Tuscan Shrimp
Creamy Tuscan Shrimp is a delicious dish featuring shrimp in a creamy sauce with sundried tomatoes and spinach, creating a rich and flavorful meal. It's a perfect combination of seafood and Italian flavors that will leave you craving more!
Equipment
- 1 Large Pan
- 1 wooden spoon or other spoon to cook with
- 1 Knife
- 1 Cutting Board
Ingredients
- 4 Tbsp. olive oil split
- 1 lb. shrimp fresh or thawed
- 1 medium onion sliced
- 5 cloves garlic chopped or minced
- 1 Tbsp. arrowroot powder
- 1 cup almond milk unsweetened, plain
- ¾ cup chicken broth
- 1 Tbsp. mustard
- 1 tsp. lemon juice
- ¼ tsp. rosemary
- ½ tsp. oregano
- ½ tsp. basil
- ½ tsp. parsley
- 2 tsp. salt more or less depending how salty your broth is
- ¾ cup sun dried tomatoes julienne cut
- 1 bunch spinach washed and chopped
Instructions
- Heat 2 tbsp. olive oil over medium heat in a large pan.
- Add the shrimp and cook for about 2-3 minutes per side. It should be pinkish in color, or 120 degrees Fahrenheit internally. Set aside and drain the pan.
- Add the remaining 2 Tbsp. oil to the pan, and when heated add in the onion, stirring frequently. After 2 minutes add in the garlic and cook for 1 minute longer.
- Constantly stirring, add in the arrowroot powder into the mixture and coat everything.
- Slowly add in the milk, stirring constantly. Allow it to thicken and start to bubble before each addition.
- Repeat the same process with the broth.
- Add in the mustard, lemon juice, and spices, then mix thoroughly.
- Add in the shrimp, sun dried tomatoes, and spinach. Mix everything together and let simmer for 2 minutes, allowing the spinach to wilt and the flavors to all mix.
- Serve and enjoy!
Video
Notes
- When you wash and chop the spinach, before adding it to the dish, pat it dry before adding it into the mixture. Otherwise that excess water can really thin out the liquid!
- I don't recommend freezing this recipe, the texture changes when it's thawed so it's best consumed fresh.
- To reheat any leftovers, you can use the microwave, but my preferred method is the stovetop or even the oven. Add a little broth if needed to loosen the sauce, and stir occasionally until the desired temp is reached.
- Serve it with gluten free pasta for a full meal, or over white sweet potatoes to avoid grains.
Nutrition
Calories: 347kcalCarbohydrates: 23gProtein: 30gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 183mgSodium: 1468mgPotassium: 1568mgFiber: 6gSugar: 10gVitamin A: 8260IUVitamin C: 37mgCalcium: 290mgIron: 5mg
Tried this recipe?Let us know how it was!
Madison says
This was insanely tasty! I served it over pasta and made 4 meals for the week!
Rachel Rivera says
I love that you meal prepped it! Thanks for sharing!
Kathy Peed says
What kind of mustard? Powdered or just yellow mustard?
Rachel Rivera says
Hi Kathy! You'll want to use yellow mustard, or you can use Dijon too! I've used Dijon often in this recipe. Not the powdered kind.