20 Minute Creamy Tuscan Garlic Shrimp

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20 Minute Creamy Tuscan Garlic Shrimp a restaurant quality dinner the whole family will love! Pan Seared Shrimp nestled in a creamy garlic white wine sauce with spinach and burst tomatoes.

Looking for more easy shrimp recipes, try out this easy Garlic Parmesan Roasted Shrimp with Zucchini or my Roasted Garlic Herb Shrimp.

Creamy Tuscan Garlic Shrimp Recipe

At this point I’m basically going through every protein I can think of to make this creamy tuscan recipe. I’ve made it with chicken and salmon so why not shrimp!? That’s what I love about this recipe. Not only is it incredibly flavorful and simple to make, but you can easily change out the protein and create an entirely new dish!

You can’t beat that! And all the moms said “amen”!

Let’s get started!

Ingredients you’ll need for this Recipe:

This recipe only uses 12 ingredients, is made in one pan and loaded with flavor. To make this Creamy Tuscan Garlic Shrimp recipe here are the ingredients you’ll need. I highly recommend having everything out and prepped before you start to cook because this recipe goes fast!

Shrimp – I recommend using fresh wild caught shrimp. However, frozen wild caught shrimp will work just as great if that’s all you can find.
Avocado Oil – This is my preferred oil when cooking. It is flavorless and has a high cooking temp which is perfect when pan searing things.
Garlic – Everything is better with garlic.
Onion – I use sweet onion in this recipe, however, I’ve also used red onion which is also a sweeter onion and it works just as good.
Butter – Use unsalted butter so you can control the sodium level. You can also use ghee, grass fed butter or coconut oil in place of butter.
White Wine – I use white cooking wine to deglaze the pan, but you could also use a bottle of white wine that you want to serve with this dish or vegetable stock.
Red Pepper Flakes – For just a hint of spice, to kick things up a notch.
Spinach – For a pop of green, flavor and fiber!
Cherry Tomatoes – I prefer the fresh tomatoes compared to sun-dried. Saute whole cherry tomatoes until they “burst” then smash with a spoon to release the juices and flavor!
Basil – Use this at the end of the cooking process to brighten up the dish and add a hint of lemon fresh herb flavor!
Lemon – This is a must! Finish with lemon juice to brighten up the dish and make it pop!
Coconut Milk – You’ll find canned coconut milk in your international aisle, asian or latin cuisine. Get the full fat coconut milk, it is the perfect dairy free creamy addition to the recipe!

How to make Creamy Tuscan Garlic Shrimp?

As long as you have the ingredients lined out and ready this recipe will come together fast! Everything is made in one skillet which makes for easy cleanup. Here’s how to make this tuscan shrimp recipe.

Season shrimp with salt and pepper.
Heat a large skillet to medium high heat.
Add avocado oil to the pan and then shrimp. Saute shrimp for 2-3 minutes per side.
Remove from pan and set aside.
Then immediately add butter to the pan and let melt. Add in garlic and saute for 30 seconds, stirring the entire time.
Add in onions and saute until translucent, about 2 minutes.
Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of red pepper flakes.
Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with a spoon to make them burst.
Next add in spinach and saute until wilted down, about 2 minutes.
Pour in the coconut milk. Stir and simmer for 3-4 minutes.
Then add lemon juice and fresh basil. Stir to combine.
Place the shrimp back in the pan and serve!

Can I use frozen shrimp?

Yes, you can absolutely swap fresh shrimp for frozen shrimp. Just make sure you thaw the frozen shrimp in a bath of cool water. Typically, it will take around 30-45 minutes. Important Note: never try to thaw the shrimp (or any protein) with warm or hot water. It should always be cool or cold water. Once thawed be sure to peel shrimp and devein them so you are prepped for the recipe.

How do you store Creamy Tuscan Garlic Shrimp?

Store tuscan shrimp in an airtight container in the refrigerator. It will last 3-4 days in the fridge. However, in my opinion it is at it’s absolute best day of. I find that next day seafood is not as good and tends to have more of a “fishy” taste to it.

Tips for Making Tuscan Garlic Shrimp:

Have everything prepped ahead of time so that all you’re doing is cooking, it will go so much smoother.
Try to find fresh wild caught shrimp, I use Jumbo size. Frozen shrimp works as well, but fresh will always have a better flavor.
Use unsalted butter, shrimp itself is high on sodium and honestly I like to control the salt content on my dishes so I always opt for unsalted butter. If you don’t want to use butter you can use ghee or coconut oil.
We usually eat dairy free so I use coconut milk in this recipe, if you’d like to use half and half instead you could.
I use white cooking wine in this recipe to deglaze the pan, if you would like substitute the white cooking wine I’d recommend using a vegetable broth or just completely omit it.

What to serve with Creamy Tuscan Shrimp?

Honestly, this dish is good on it’s own but you do “feel” like you need something else with it. Here are our favorite ways to serve this dish.

Over a bed of sautéd cauliflower rice.
A bowl of angel hair pasta.
Spagetti squash noodles
If you’re a “dunker” crunchy bed is great to soak up all the sauce.

What wine goes best with this Creamy Tuscan Garlic Shrimp?

Typically, with seafood, white wine is the way to go. However, I have served pinot noir with seafood, which is a more fruit forward wine and it’s worked wonderfully. Here are the wines I recommend with this shrimp dish.

Other Shrimp Recipes you’ll love:

20 Minute Creamy Tuscan Garlic Shrimp

Description

20 Minute Creamy Tuscan Garlic Shrimp a restaurant quality dinner the whole family will love! Pan Seared Shrimp nestled in a creamy garlic white wine sauce with spinach and burst tomatoes.

Scale

Ingredients

1.5 lbs. jumbo shrimp, peeled and deveined
salt & pepper
1 tablespoon avocado oil
2 tablespoons unsalted butter
4 garlic cloves, minced
1/2 cup diced sweet onion
1/3 cup dry white wine
1/8 teaspoon red pepper flakes
2 cups cherry tomatoes
2 cups baby spinach
1 cup full fat coconut milk
1 tablespoon lemon juice
1/4 cup fresh basil, chiffon

Instructions

Season shrimp with salt and pepper.
Heat a large skillet to medium high heat.
Add avocado oil to the pan and then shrimp. Saute shrimp for 2-3 minutes per side.
Remove from pan and set aside.
Then immediately add butter to the pan and let melt. Add in garlic and saute for 30 seconds, stirring the entire time.
Add in onions and saute until translucent, about 2 minutes.
Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of red pepper flakes.
Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with a spoon to make them burst.
Next add in spinach and saute until wilted down, about 2 minutes.
Pour in the coconut milk. Stir and simmer for 3-4 minutes.
Then add lemon juice and fresh basil. Stir to combine.
Place the shrimp back in the pan and serve!

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