Creamy Tuscan Shrimp

A pan of shrimp and spinach covered in sauce.

Creamy Tuscan Shrimp

Servings 4 Servings


  • 1 pound shrimp, peeled and deveined
  • 4 tablespoons olive oil, divided
  • 1 teaspoon all-purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 2 cups sliced white button or baby bella mushrooms
  • ¼ cup sun-dried tomatoes, chopped or julienned
  • 4-5 whole cloves garlic confit, if using fresh garlic then mince
  • ¼ cup white wine
  • ½ cup chicken broth
  • 1 cup heavy whipping cream
  • 2 cups packed fresh baby spinach
  • ¼ cup grated parmesan cheese, optional


  • In a large bowl, combine shrimp, 2 tablespoons olive oil, flour, paprika, salt, and red pepper flakes.
  • Heat remaining 2 tablespoons olive oil in a large skillet, over medium-high heat. Add the shrimp and cook for about 3-4 minutes. Transfer shrimp to a plate or tray.
  • Melt the butter in the same pan used to cook the shrimp, over medium heat. Add the mushrooms and cook for about 3 minutes without stirring. Give them a stir, add sun-dried tomatoes and simmer for 2 minutes. Add the wine, chicken broth, and cream; simmer for 5-6 minutes. Sprinkle parmesan cheese, if using, and spinach, stir to combine and continue to cook for 2-3 minutes, until the sauce is slightly thickened.
  • Add the shrimp back into the pan and coat with the sauce. Serve immediately. Enjoy!